Best 5 Strawberry Shortcake Trifle Recipes

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Indulge in a delightful culinary adventure with our tantalizing strawberry shortcake trifle recipe. This delectable dessert combines layers of soft, fluffy biscuits, luscious strawberries, and creamy whipped cream, all harmoniously arranged in a stunning trifle dish. The biscuits, homemade from scratch, provide a tender and slightly sweet base for the layers of fresh, juicy strawberries. The whipped cream, delicately flavored with vanilla, adds a light and airy texture, while the macerated strawberries, infused with sugar and lemon juice, contribute a burst of vibrant flavor. This delightful trifle is not only a feast for the taste buds but also a visually appealing centerpiece, perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY SHORTCAKE TRIFLE



Strawberry Shortcake Trifle image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h45m

Yield 12 servings

Number Of Ingredients 20

Nonstick baking spray, for the parchment
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
3 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
6 strawberries, halved
Fresh mint leaves, for serving
1 1/2 cups granulated sugar
3 tablespoons cornstarch
One 3.5-ounce package strawberry-flavored gelatin
2 1/2 pounds fresh strawberries, hulled and halved
1 1/2 cups plain Greek yogurt
1 1/2 cups cold heavy cream
3/4 cup granulated sugar
3 tablespoons brown sugar

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment and spray with baking spray.
  • Sift together the flour, cornstarch, baking soda and salt in a bowl.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the granulated sugar and butter until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
  • Pour into the prepared baking sheet and bake until the cake is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Set aside and allow to cool completely.
  • For the strawberries in sauce: Put the granulated sugar, cornstarch, gelatin and 1 1/2 cups water in a saucepan. Stir together and bring to a boil. Cook until starting to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Set aside in the fridge and allow the mixture to thicken, stirring occasionally, 10 to 15 minutes.
  • For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the yogurt, cream, granulated sugar and brown sugar on high until smooth and silky.
  • Once the cake is cool, flip out onto a cutting board and remove the parchment. Cut the cake into 1.5-inch cubes.
  • To assemble the trifle, place half of the cake pieces into the bottom of a trifle dish or large glass bowl. Top with half of the strawberries in sauce, then half of the sweet yogurt cream. Repeat the layers of cake, strawberries in sauce and cream. Garnish with fresh halved strawberries and mint leaves. Cover and place in the refrigerator to chill for at least 2 hours.

LITTLE DEBBIE STRAWBERRY SHORTCAKE TRIFLE



Little Debbie Strawberry Shortcake Trifle image

This is a great recipe using "Little Debbie Strawberry Rolls". So delicious and ready in minutes. So easy even the kids can help make it! Little Debbie rolls are Nice to have on hand- keep them in the freezer for quick desserts like this one. Recipe and photo by McKee Foods!

Provided by Pat Duran

Categories     Fruit Desserts

Time 20m

Number Of Ingredients 3

6 individual strawberry shortcake rolls
3 oz pkg. instant banana or vanilla pudding
fresh strawberries

Steps:

  • 1. Place carton of Debbie cakes in freezer for 1 hour. Freezing the cakes makes them easier to slice. Prepare pudding according to package directions.
  • 2. After cakes have had time to freeze, slice them into 1/2 inch pieces. Place a layer of cakes in bottom of a clear serving bowl. Top with 1/2 the pudding. Repeat. Arrange remaining pieces of cake on top and garnish with sliced strawberries.
  • 3. Note: Try the coconut and jelly one too with coconut pudding.

STRAWBERRY SHORTCAKE TRIFLE



Strawberry Shortcake Trifle image

As pretty as a picture, this quick-and-easy dessert from Crystal Edwards of Van Alstyne, Texas, makes any gathering seem special. Busy cooks will appreciate the make-ahead convenience and the use of purchased pound cake.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 9

2 cups cold 2% milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 package (8 ounces) cream cheese, softened
2 teaspoons almond extract
1 carton (8 ounces) frozen whipped topping, thawed, divided
2 cups sliced fresh strawberries
1 carton (13-1/2 ounces) strawberry glaze
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
1/4 cup slivered almonds, toasted

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese and extract until smooth. Fold in 2 cups whipped topping., In another bowl, gently combine strawberries and glaze. In a 3-qt. trifle bowl, layer half of the cake cubes, pudding mixture and strawberry mixture. Repeat layers. Garnish with remaining whipped topping. Refrigerate until serving. Sprinkle with almonds just before serving.

Nutrition Facts : Calories 336 calories, Fat 17g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 309mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

STRAWBERRY SHORTCAKE TRIFLE



Strawberry Shortcake Trifle image

A light and delicious trifle that uses strawberry Jell-O® to bring out the fruity flavor.

Provided by DancingLily

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 20m

Yield 12

Number Of Ingredients 7

2 ½ cups water
2 cups white sugar
5 tablespoons cornstarch
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
2 pints strawberries, sliced
1 ½ (8 ounce) containers fat-free whipped topping (such as Cool Whip®), or more to taste
1 (16 ounce) prepared pound cake (such as Sara Lee®), cut into cubes

Steps:

  • Combine water, sugar, and cornstarch together in a saucepan; cook, stirring constantly, over medium-high heat until mixture is boiling and thickened, 5 to 10 minutes. Remove saucepan from stove and stir gelatin mix into sugar mixture until dissolved. Set strawberry glaze aside to cool.
  • Layer half the strawberries in the bottom of a trifle or glass bowl. Drizzle half the strawberry glaze over strawberry layer until evenly coated. Spread half the whipped topping over strawberry layer; top with pound cake. Layer the remaining strawberries, strawberry glaze, and whipped topping, respectively, over pound cake.

Nutrition Facts : Calories 379.5 calories, Carbohydrate 74.8 g, Cholesterol 83.5 mg, Fat 7.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 4.4 g, Sodium 197 mg, Sugar 56 g

LEMON STRAWBERRY SHORTCAKE TRIFLE



Lemon Strawberry Shortcake Trifle image

Layer lemon bar crumbles with fresh strawberries and a Greek yogurt-lemon pudding mix for a healthier trifle twist.

Categories     Dessert

Yield 1

Number Of Ingredients 4

1 Fiber One™ 90 calorie lemon bar, crumbled
1/3 cup sugar-free, fat-free instant lemon pudding, fully prepared
1/3 cup nonfat Greek yogurt
1/3 cup fresh strawberries, sliced

Steps:

  • Break apart a lemon bar and some strawberries and swirl together Greek yogurt with a little lemon pudding. Create two layers of each and you've got yourself a light and sweet treat.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 12 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 18 g, TransFat 0 g

Tips:

  • To make the angel food cake, you can use a store-bought cake or make your own using a box mix or a recipe from scratch.
  • If you are using frozen strawberries, thaw them before using. You can also use fresh strawberries, just be sure to wash and hull them first.
  • For a richer flavor, use heavy cream instead of whipped topping. You can also make your own whipped cream using fresh cream and a whisk or a stand mixer.
  • To make the trifle, layer the angel food cake, strawberries, and whipped cream in a trifle dish or individual glasses. You can also add a layer of pudding or custard in between the layers.
  • If you are making the trifle ahead of time, cover it with plastic wrap and refrigerate for up to 24 hours. When you are ready to serve, garnish with additional whipped cream and strawberries.

Conclusion:

Strawberry shortcake trifle is a delicious and easy-to-make dessert that is perfect for any occasion. It is a crowd-pleaser that is sure to impress your guests. With its layers of angel food cake, strawberries, and whipped cream, this trifle is a classic dessert that will never go out of style.

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