Easy Strawberry Shortcake Trifle Recipe with Creamy Layered Perfection
A quick and easy strawberry shortcake trifle featuring layers of moist pound cake, macerated strawberries, and a creamy mascarpone whipped cream mixture. Perfect for gatherings and year-round enjoyment.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (optional toasting)
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 ounces pound cake, cut into 1-inch cubes
- 2 cups fresh strawberries, hulled and sliced (or thawed frozen strawberries)
- 1/4 cup granulated sugar
- 1 1/2 cups heavy cream, chilled
- 1/2 cup mascarpone cheese, softened
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- Optional: 1 teaspoon lemon zest
- Optional: fresh mint leaves for garnish
- Optional: a few drops almond extract
Instructions
- Macerate the strawberries: In a medium bowl, toss the sliced strawberries with granulated sugar. Stir gently and let sit at room temperature for about 10 minutes to draw out juices.
- Prepare the creamy layer: In a chilled mixing bowl, combine heavy cream, mascarpone cheese, vanilla extract, and powdered sugar. Beat with an electric mixer or hand whisk until soft peaks form, being careful not to overbeat.
- Cut the pound cake into 1-inch cubes. Optionally, toast the cubes lightly in a 350°F (175°C) oven for 5 minutes for added sturdiness and flavor.
- Assemble the trifle: In a trifle bowl, layer half the pound cake cubes evenly. Spoon half the macerated strawberries with juices over the cake. Spread half the creamy mixture on top. Repeat layers once more, finishing with a final cream layer.
- Chill the assembled trifle covered with plastic wrap in the refrigerator for at least 1 hour to let flavors meld and layers set.
- Before serving, garnish with a few sliced strawberries and fresh mint leaves.
Notes
Do not overbeat the cream to avoid grainy texture. Let strawberries macerate for 10-15 minutes but not too long to prevent sogginess. Toast pound cake cubes for sturdiness and flavor. Chill trifle at least 1 hour before serving. For dairy-free, substitute coconut cream and dairy-free cream cheese. For gluten-free, use gluten-free pound cake.
Nutrition
- Serving Size: About 1 cup (250g)
- Calories: 320
- Sugar: 20
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 28
- Protein: 4
Keywords: strawberry shortcake, trifle, easy dessert, layered dessert, mascarpone, pound cake, whipped cream, summer dessert