Strawberry Shortcake Trifles
User Reviews
5
Strawberry Shortcake Trifles
Description
Strawberry Shortcake Trifles feature a moist cake made by blending all-purpose flour, cornstarch, butter, sugar, lemon zest, eggs, vanilla, and sour cream. The batter is spread into a rimmed baking sheet and baked until a toothpick comes out clean. After cooling, the cake is cut into small rounds that fit the serving glasses. Diced strawberries are macerated with sugar to release their juices and add sweetness. The cream layer blends whipped heavy cream, cream cheese, vanilla, and powdered sugar until smooth and fluffy. Layering these components creates trifles with varied textures—soft cake, sweet fruit, and creamy topping.
This dessert is ideal for serving chilled in individual portions, making it convenient for parties or casual treats. Since the recipe specifies using only fresh strawberries, the fruit maintains a firm texture and vibrant flavor. The lemon zest in the cake adds a subtle citrus brightness, complementing the strawberries and cream.
Ingredients
Cake
- 2 cups (284g) all-purpose flour plus more for dusting pan
- 3 Tbsp (26g) cornstarch
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 12 Tbsp (170g) butter unsalted, softened
- 1 1/2 cups (315g) granulated sugar
- 1 tsp lemon zest
- 4 egg large
- 1 1/2 tsp vanilla extract
- 1 cup (283g) sour cream light version used
Strawberry layer
- 2 lbs strawberries diced, plus 12 more small whole for garnish, fresh
- 3 1/2 Tbsp (45g) granulated sugar
Cream layer
- 2 cups (475ml) heavy cream
- 6 oz (170g) cream cheese softened
- 1/2 tsp vanilla extract
- 3/4 cup (90g) powdered sugar
Instructions
For the cake:
- Preheat oven to 350 degrees F. Butter and flour an 18-by-13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla.
- Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it's evenly combined).
- Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 24 minutes.
- Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups (you'll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).
For the strawberry layer:
- Toss diced strawberries with sugar. Let rest 10 minutes.
For the cream layer:
- In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step).
- In a separate medium mixing bowl whip cream cheese until smooth, add powdered sugar and vanilla and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.
To assemble trifles:
- Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round.
- Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more.
- Garnish each with a fresh strawberry. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).
Notes
- Use only fresh strawberries; frozen fruit results in soggy texture and less flavorful trifles.
User Reviews
Overall Rating
5
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