Sweet, tender homemade shortcake layered with fresh whipped cream & fresh chopped strawberries. This strawberry shortcake trifle is so fresh, light tasting, and the perfect summertime treat.
I always crave strawberries this time of year. Normally I take the kids to the strawberry patch and we pick tons of berries. But this year we have been on vacation the past couple of weeks and completely missed the strawberry picking season back in Maryland. Sadly, that means there won’t be as many strawberry treats coming out of my kitchen.
But that’s ok because this strawberry shortcake trifle makes up for all that. It’s so fresh and delicious. I’m one of those people that is super picky about strawberry shortcake; it has to be a homemade shortcake and it has to (like absolutely has to) have freshly whipped cream. If you have homemade shortcake + fresh whipped cream you basically have the perfect dessert. In my world anyways.
The shortcake recipe is actually fairly easy. No harder than making cookies is. It bakes in a cookie sheet so you will have some leftovers. Not much because you’ll use most of it in the trifle. I always just spoon some of the leftover whipped cream over a piece of shortcake and it’s so yummy. These are some leftovers that no one will mind having around the kitchen.
Here is a tip for easy & fast freshly whipped cream:
- Place your bowl and the beater in the freezer for at least 30 minutes to 1 hour before using it
- The colder your “tools” are the faster the cream will whip
Freshly whipped cream used to be intimidating to me because it always seemed to take hours. But, I promise with this method it takes less than 5 minutes. Try it!
If you want additional chopped strawberries for the top of the trifle then you will need more than the 2 (16 oz) packages. You don't need the strawberry garnish, only if you want it for presentation purpose.
The shortcake can be made up to a day in advanced. Do the strawberries and whipped cream right before serving.
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 12 tablespoons (1 1/2 sticks) butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 (16 oz) container strawberries, sliced or diced
- 1/4 cup granulated sugar
- 3 cups heavy whipping cream
- 1/3 cup powdered sugar
- Preheat oven to 350 degrees. Butter and flour (or use shortening) a rimmed cookie sheet (18-inch x 13-inch). Set aside.
- In a medium mixing bowl combine the flour, cornstarch, salt, baking soda, and baking powder. Stir together with a wire whisk. Set aside.
- In a bowl with a hand mixer or the bowl of stand mixer, beat together the softened butter and granulated sugar until pale and fluffy. Mix in eggs one at a time and then add vanilla.
- Add 1/3 of the flour mixture, mix together. Add 1/2 of the sour cream, mix together. Repeat with flour and remaining sour cream, ending with the final 1/3 of the flour mixture.
- Spread into your prepares cookie sheet. Bake for 20-22 minutes or until a toothpick inserted in middle comes out clean.
- Set aside and allow to cool completely.
- For the strawberries: combine the sliced or diced strawberries and sugar in a bowl. Allow to sit for at least 20 minutes so it can create it's own juice.
- For the whipped cream: combine the heavy whipping and powdered sugar into your bowl. Beat until stiff peaks form.
- To form the trifle. Either chunk or crumble the shortcake, and then layer with 1/3 of the strawberries and 1/3 of the whipped cream. Repeat those layer two more time, ending with whipped cream on top.
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If you want more strawberries then try some of these favorites!