Strawberry Shortcake Trifle

Do you have a favorite desert? One your mom or grandma made when you were growing up? One so simple, yet so delicious it is the first thing to go on the desert table at any family gathering. Strawberry shortcake trifle is that desert for me. We never called it a “Trifle” growing up, it was just simply Strawberry Shortcake. I had no idea that there was another version of my favorite desert until I was well into my 20’s. The small dry sponge cake, or biscuit, with cool whip version definitely does not resonate well with me after growing up with this version. So much so, that I grow fresh strawberries on my deck just outside my dining room door. That’s for another blog post though. I hope you enjoy this recipe if you’ve never had it this way, it is a crowd pleaser in my home.

Ingredients:

Strawberries 32 oz
1/2 cup white sugar
1 pint Heavy Whipping Cream
3/4 cup Powdered Sugar
1 tablespoon Pure Vanilla Extract
White cake mix made per directions on box

Early in the day clean the strawberries and cut them in half and quarter pieces. Put them in a bowl and add 1/2 cup sugar (more if your like it a little sweeter). Take a fork and smash the strawberries just enough to release their juices, but maintain their shape. You can reserve a few strawberries and not smash them if you want to decorate a layer of the trifle with pristine pieces. Cover the bowl and refrigerate for at least 2 hours. The longer they sit, the more juice you will have, but I do not recommend overnight. After the two hours, there should be a lot of juice mixed in with the strawberries, and this is what makes this desert so yummy.

Make the white cake mix per the directions on the box of your favorite brand. I suggest making this in round pans, so that your cakes will be fluffy instead of flat. After they are baked, set them aside to cool.

Now to make your whipped cream, simply pour the heavy whipping cream in a clean and cold bowl, beat on high for about 2 minutes, add powdered sugar and vanilla extract, then continue beating until fluffy peaks form. Now you are ready to assemble your trifle.

Use any tall glass bowl you like or a trifle bowl, start with a layer of pinched up cake, then enough strawberries and juice to soak in that cake, top with whipped cream, and repeat, making sure to reserve enough for each layer and enough whipped cream to make the top pretty. You can trim the edge of the bowl with halves of strawberries to make it even more irresistible. I love to use an old clear glass bowl that is deep enough to show off the desert.