Strawberry Shortcake Trifle
Strawberry shortcake is one of my all-time favorite summer desserts. Layer fresh strawberries, homemade strawberry whipped cream and angel food cake for a crowd-pleasing trifle.
Servings
10-12people
Servings
10-12people
Ingredients
Instructions
  1. Wash and remove stems from strawberries. Put 1 cup of strawberries in a blender or food processor to mash. Sprinkle with 1 tablespoon of white sugar and set aside.
  2. Whip heavy cream and powdered sugar until stiff peaks form. (This step usually takes my stand mixer about 7-8 minutes to whip the cream into peaks.) Divide whipped cream in half and gently fold in the mashed strawberries from step one to make strawberry (pink) whipped cream.
  3. Slice the remaining strawberries and sprinkle with 2-3 tablespoons of sugar. *Use more or less to taste, depending on the sweetness of your strawberries. Slice the angel food cake into 1-inch squares.
  4. Layer in a trifle dish: 1/2 of the cake squares, strawberry (pink) whipped cream, sliced strawberries, white whipped cream. Repeat. Top with a layer of sliced strawberries. Serve.