Easy Creamy Strawberry Shortcake Trifle Recipe for Perfect Easter Dessert
A light, creamy, and easy-to-make strawberry shortcake trifle perfect for Easter or any occasion, featuring layers of cake, whipped mascarpone cream, and fresh strawberries.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for optional syrup)
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 8 ounces (225 g) shortcake or sponge cake, cubed (store-bought pound cake or light sponge preferred)
- 2 pints (approximately 450 g) fresh strawberries, hulled and sliced
- 1/3 cup (65 g) sugar, divided
- Strawberry syrup (optional): 1/2 cup (120 ml) water, 1/4 cup (50 g) sugar, handful of crushed strawberries
- 1 cup (240 ml) heavy cream, chilled
- 4 ounces (115 g) mascarpone cheese, softened
- 1 teaspoon (5 ml) vanilla extract
- Lemon zest from one lemon (optional)
Instructions
- Prepare the strawberries by combining sliced strawberries with 2 tablespoons (25 g) sugar and lemon zest if using. Toss gently and let macerate for about 15 minutes.
- Make strawberry syrup (optional) by simmering water, 1/4 cup (50 g) sugar, and crushed strawberries in a saucepan over medium heat until slightly thickened, about 10 minutes. Strain and cool completely.
- Cube the shortcake or sponge cake into roughly 1-inch (2.5 cm) cubes. Lightly drizzle with 2-3 tablespoons (30-45 ml) of strawberry syrup to moisten. If skipping syrup, use a splash of fresh strawberry juice.
- Whip the heavy cream in a chilled large bowl until soft peaks form. Add mascarpone, vanilla extract, and remaining 2 tablespoons (25 g) sugar. Continue whipping until soft, spreadable peaks form, being careful not to overwhip.
- Assemble the trifle in a clear serving bowl by layering cake cubes, whipped cream mixture, and macerated strawberries with juices. Repeat layers until all ingredients are used, finishing with a dollop of cream and a few strawberry slices on top.
- Cover and refrigerate for at least 1 hour before serving to let flavors meld and the trifle set.
Notes
Chill bowls and beaters before whipping cream for best results. Do not overwhip cream to avoid grainy texture. Macerate strawberries to release juices and sweeten naturally. Lightly soak cake with strawberry syrup or juice to keep moist but not soggy. Chill trifle at least 1 hour before serving. Can be made dairy-free by substituting coconut cream and dairy-free cream cheese. Gluten-free by using gluten-free cake. Variations include adding other berries, chocolate ganache, or alcohol infusion.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 320
- Sugar: 24
- Fat: 18
- Carbohydrates: 35
- Protein: 4
Keywords: strawberry shortcake, trifle, Easter dessert, creamy dessert, easy dessert, whipped cream, mascarpone, fresh strawberries