I live in Houston and we start having summer weather as early as March. I’m talking some days pushing mid 80’s! I love it, but it also makes me get into summer dessert mode than a lot of other places. Since I’m craving summer fruits I decided to share this fun Strawberry Shortcake Trifle recipe. Instead of biscuits I made a moist vanilla sheet cake and cut it into rounds that fit into the glasses. Whether you’re making this into trifles or slice and serving, this is a dessert you are going to want to make during the warm weather 🙂
Let me start by saying you do not have to make these into trifles! This is a perfect large dessert to make and bring to a picnic or have at a party. You can easily slice the sheet cake and top with strawberries and cream, but I couldn’t resist making these individual cute desserts 🙂 For the trifle’s I used clear glasses, but you can also use small trifle bowls or even one big trifle.
This recipe is so tasty and easy to make. If you’d like to skip the homemade whipped cream, you can use cool whip or even whip cream in a container 🙂
Strawberry Shortcake Trifles
Ingredients
For the cake:
- 1 cup butter, room temperature I use salted butter but you can use unsalted if you prefer!
- 1 ½ cups granulated sugar
- 1 tbsp vanilla extract
- 3 eggs room temperature
- 3 cups cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ¼ cups buttermilk room temperature
For the strawberries:
- 1 pint strawberries
- ¼ cup granulated sugar
For the whip cream:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 1 pinch salt
Instructions
For the cake:
- Grease and line a 13×18 standard jelly roll pan and preheat the oven to 350. In the bowl of a stand mixer combine the butter, granulated sugar and vanilla and cream until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl with a spatula and add eggs, one at a time, while the mixer is on low. Mix until just incorporated.
- Add in the flour, baking powder, baking soda and salt. With the mixer on low pour in the buttermilk and mix until everything is combined. Pour the cake batter into the prepared jelly roll pan and bake for 18-22 minutes, or until completely baked through. Remove from the oven and allow to cool completely.
For the strawberries:
- Once the cake has cooled, cut the stems off the strawberries, slice them and add to a medium sized bowl. Add the granulated sugar and stir with a spoon. Set aside until needed, stirring every 10 or so minutes.
For the whip cream:
- In the bowl of a stand mixer add the heavy cream and powdered sugar. Beat on medium to high speed until whipped and creamy, about 2-5 minutes. Add in the vanilla and a pinch of salt, and mix until incorporated. Store in the refrigerator until needed.
For assembly:
- If you are using homemade whip cream (you can also use cool whip) assemble right before serving. Cool whip will hold up better if you need to refrigerate prior to. Use a round cookie cutter the size of your glasses and cute out 20 circles of cake. Press one round cake layer in the glass and top with about a layer of strawberries, about 3 tbsps. Top with a layer of whip cream and repeat, ending with a few tablespoons of whip cream. Serve immediately.