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Strawberry Shortcake Cookie Trifles

These Strawberry Shortcake Cookie Trifles combine the sweet crunch of Goya Maria Cookies with juicy strawberries and fluffy homemade whipped cream. Perfect for spring, this easy, no-bake dessert comes together in layers for a refreshing treat that everyone will love. Enjoy the light, delicious flavors in every bite!
Servings: 4 servings

Ingredients

  • 1 package Goya Maria Cookies (both classic and chocolate varieties)
  • 4 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
  • 1 lb fresh strawberries hulled & sliced
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Start by blending the Goya Maria Cookies in a food processor until they form a fine crumb. Then, add the melted butter and granulated sugar to the cookie crumbs. Pulse the mixture a few times until the crumbs are evenly coated and the mixture comes together.
  • In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip the cream until soft peaks form. The result should be fluffy and light – perfect for layering with the other ingredients.
  • Now for the fun part – assembling the trifles! Start by layering the cookie crumb mixture into small glasses or a large trifle dish. This will serve as your base layer, so pack it down slightly to create a sturdy foundation.
  • On top of the cookie base, add a layer of freshly sliced strawberries. Then, spoon a generous layer of homemade whipped cream over the strawberries. Continue layering the cookie crumbs, strawberries, and whipped cream until your glass or trifle dish is filled. I recommend at least two to three layers for the perfect balance of textures and flavors.
  • Top the final layer with a few extra strawberry slices for a burst of color, and sprinkle a little extra cookie crumb on top for added crunch. You can serve the trifles immediately or refrigerate them for an hour to allow the flavors to meld together.