Strawberry Shortcake Trifles

Certainly! Here's a detailed and delicious recipe for **Strawberry Shortcake Trifles**, crafted to be more than 600 words. These individual trifles are perfect for spring and summer gatherings, combining the classic elements of strawberry shortcake into elegant, layered desserts.

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# Strawberry Shortcake Trifles

**Layers of Fluffy Cake, Fresh Strawberries, and Whipped Cream in Every Spoonful of Joy**

Strawberry shortcake is a beloved dessert that brings together juicy berries, soft cake, and billowy whipped cream. When transformed into trifles, this classic gets a fun and elegant twist. These individual or large-bowl trifles are not only stunning to look at but also a breeze to make ahead for parties or gatherings. Here’s how to craft a show-stopping dessert that looks as good as it tastes.

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## Ingredients

### For the Cake (Homemade or Store-Bought)

- 2 cups all-purpose flour

- 1 tablespoon baking powder

- ½ teaspoon salt

- ½ cup unsalted butter, softened

- 1 cup granulated sugar

- 2 large eggs

- 1 teaspoon vanilla extract

- 1 cup whole milk

*Alternatively, you can use a prepared pound cake, sponge cake, or angel food cake.*

### For the Strawberry Layer:

- 1½ pounds fresh strawberries, hulled and sliced

- 3 tablespoons granulated sugar

- 1 teaspoon lemon juice

- 1 teaspoon vanilla extract (optional)

### For the Whipped Cream:

- 2 cups heavy whipping cream

- ¼ cup powdered sugar (adjust to taste)

- 1 teaspoon vanilla extract

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## Instructions

### Step 1: Make the Cake

1. **Preheat oven** to 350°F (175°C). Grease and flour a 9x9-inch baking dish.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large mixing bowl, beat the butter and sugar until light and fluffy (about 3–5 minutes).

4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Add the dry ingredients in three additions, alternating with milk, beginning and ending with the dry ingredients.

6. Pour the batter into the prepared dish and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

7. Let the cake cool completely. Once cooled, cut into 1-inch cubes.

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### Step 2: Prepare the Strawberries

1. While the cake is baking or cooling, place the sliced strawberries in a bowl.

2. Sprinkle with sugar, lemon juice, and optional vanilla. Stir gently to combine.

3. Let sit for at least 20–30 minutes to macerate—the strawberries will release their juices and become even more flavorful.

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### Step 3: Make the Whipped Cream

1. In a chilled mixing bowl, pour in the heavy cream, powdered sugar, and vanilla extract.

2. Using a hand mixer or stand mixer, whip on medium-high speed until soft to medium peaks form. Be careful not to overwhip.

3. Refrigerate until ready to assemble the trifles.

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### Step 4: Assemble the Trifles

You can use small jars, glasses, or a large trifle bowl.

**To assemble individual trifles (recommended for serving):**

1. Start with a layer of cake cubes in the bottom of each glass.

2. Spoon a layer of macerated strawberries with some of their juice over the cake.

3. Add a generous layer of whipped cream.

4. Repeat the layers once or twice more, depending on the size of your serving glass.

5. Top with a swirl of whipped cream and a fresh strawberry or a sprinkle of cake crumbs.

**To assemble a large trifle:**

1. Use the same layering technique in a glass trifle bowl: cake, berries, cream—repeated until the bowl is full.

2. Finish with a decorative layer of whipped cream and strawberries on top.

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## Tips & Variations

- **Make it ahead:** Assemble the trifles up to 4 hours in advance and refrigerate until serving. Add the final whipped cream topping right before serving for the freshest look.

- **Add richness:** Brush cake cubes with a bit of strawberry syrup, limoncello, or simple syrup for added moisture and flavor.

- **Use other berries:** Blueberries, raspberries, or blackberries make a delicious mix with strawberries.

- **Layer with custard:** For an even more decadent version, add a layer of vanilla pastry cream or pudding.

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## Serving & Storage

- Serve cold and enjoy immediately after removing from the fridge.

- Leftovers can be stored for 1–2 days, though the cake will continue to absorb the juices and become softer.

- Not ideal for freezing once assembled, but components can be made ahead and frozen separately.

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## Final Thoughts

**Strawberry Shortcake Trifles** are an ideal warm-weather dessert that feels both classic and elevated. The combination of textures—tender cake, juicy berries, and fluffy whipped cream—is irresistible. Whether served in elegant glasses or scooped into bowls at a picnic, they bring a refreshing and sweet end to any meal.

Would you like a printable version or tips for making this recipe gluten-free or vegan?