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strawberry shortcake trifles recipe featured
Avatar photoNico Martinez

Easy Strawberry Shortcake Trifles Recipe

These no-bake strawberry shortcake trifles feature juicy macerated strawberries, fluffy angel food cake, and homemade whipped cream in portable cups. A fun, casual American dessert bursting with fresh summer flavors that's perfect for parties.
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE TRIFLES:
  • 1 store-bought angel food cake (14 oz), cubed
  • 2 lbs fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 2 tsp vanilla extract
  • 8-10 clear cups

Equipment

  • Mixing bowl
  • Electric mixer
  • Spoon
  • Clear cups

Method
 

  1. strawberry shortcake trifles recipe recipeCard1
  2. 1. Macerate strawberries with sugar for 15-20 minutes until juicy. 2. Cube angel food cake into 1-inch pieces. 3. Whip cream, powdered sugar, and vanilla to stiff peaks. 4. Layer cake, strawberries (with juice), and cream in cups, repeating once. 5. Top with cream and strawberry slice; chill 1 hour before serving.

Nutrition

Calories: 385 | Carbohydrates: 45 | Protein: 4 | Fat: 22 | Fiber: 2 | Sugar: 30

Notes

STORAGE: Refrigerate in airtight container up to 2 days. Do not freeze.
MAKE AHEAD: Assemble layers up to 24 hours ahead, covered in fridge.
SUBSTITUTIONS: Greek yogurt for cream, gluten-free cake for allergies.
PRO TIPS: Chill mixing bowl for stable whipped cream; macerate berries no longer than 20 min to avoid mushiness; use ripe strawberries for best flavor.
SERVING SUGGESTIONS: Garnish with mint; pair with iced tea at picnics; serve chilled for best texture.
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