Strawberry Shortcake Trifles (Printable)

Layered dessert with golden shortcake, fresh strawberries, and vanilla whipped cream served in individual glasses.

# What You'll Need:

→ Shortcake

01 - 1½ cups all-purpose flour
02 - ⅓ cup granulated sugar
03 - 1½ teaspoons baking powder
04 - ¼ teaspoon salt
05 - 6 tablespoons cold unsalted butter, cubed
06 - ½ cup heavy cream
07 - 1 large egg

→ Macerated Strawberries

08 - 1 pound fresh strawberries, hulled and sliced
09 - ¼ cup granulated sugar
10 - 1 teaspoon fresh lemon juice

→ Whipped Cream

11 - 1 cup heavy cream, chilled
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cubed cold butter and cut it in using your fingers or a pastry blender until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
03 - In a small bowl, whisk together the heavy cream and egg until combined. Pour the wet mixture into the dry ingredients and stir gently with a fork just until the dough comes together. Do not overmix.
04 - Turn the dough out onto a lightly floured surface and gently pat it into a round about ¾ inch thick. Using a knife or small cutter, cut the dough into 1-inch squares or rounds suitable for individual trifle layers.
05 - Arrange the shortcake pieces on the prepared baking sheet. Bake for 12 to 15 minutes until the tops are golden brown. Transfer to a wire rack and let cool completely.
06 - Place the sliced strawberries in a bowl and toss with the granulated sugar and lemon juice. Let stand at room temperature for at least 15 minutes until the berries release their natural juices and form a light syrup.
07 - In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on high speed with an electric mixer until stiff peaks form, being careful not to over-whip.
08 - In each serving glass, place a layer of shortcake pieces, followed by a spoonful of macerated strawberries and their juices, then a generous dollop of whipped cream. Repeat the layers once more, finishing with a final swirl of whipped cream topped with a few fresh strawberry slices.
09 - Serve the trifles immediately, or cover and refrigerate for up to 2 hours before serving to allow the flavors to meld.

# Expert Tips:

01 -
  • The individual glasses make everyone feel like they got their own personal dessert, which they did, and people love that.
  • You can prep every component ahead and assemble right before serving, making it surprisingly stress free for entertaining.
02 -
  • If the butter warms up while you are cutting it in, pop the whole bowl into the freezer for five minutes and start again.
  • The strawberry juices are liquid gold, so make sure every glass gets a good spoonful drizzled over the cake layers.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream and it will come together in half the time.
  • When cutting the shortcake dough, press straight down without twisting so the pieces rise evenly in the oven.

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