Strawberry Shortcake Trifles (Printable)
Layered dessert with fresh strawberries, vanilla whipped cream, and golden shortcake in individual glasses.
# What You'll Need:
→ Shortcake
01 - 1 ½ cups (190 g) all-purpose flour
02 - ⅓ cup (65 g) granulated sugar
03 - 1 ½ teaspoons baking powder
04 - ¼ teaspoon salt
05 - 6 tablespoons (85 g) cold unsalted butter, cubed
06 - ½ cup (120 ml) heavy cream
07 - 1 large egg
→ Macerated Strawberries
08 - 1 lb (450 g) fresh strawberries, hulled and sliced
09 - ¼ cup (50 g) granulated sugar
10 - 1 teaspoon lemon juice
→ Whipped Cream
11 - 1 cup (240 ml) heavy cream, chilled
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract
# Steps:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a bowl, combine flour, sugar, baking powder, and salt for the shortcake. Add cubed butter; cut in with fingers or pastry blender until mixture resembles coarse crumbs.
03 - Whisk together cream and egg. Add to dry mixture, stirring just until dough forms.
04 - Turn dough onto a lightly floured surface. Pat into a ¾-inch thick round. Cut into small squares or rounds (about 1-inch) for trifle portions.
05 - Place shortcake pieces on baking sheet and bake 12–15 minutes, until golden. Cool completely.
06 - Toss sliced strawberries with sugar and lemon juice in a bowl. Let stand 15 minutes until juices are released.
07 - For whipped cream, beat the cream, powdered sugar, and vanilla on high speed to stiff peaks.
08 - Layer shortcake pieces, macerated strawberries (with juice), and whipped cream in serving glasses. Repeat layers. Finish with a dollop of whipped cream and a few fresh strawberry slices.
09 - Serve immediately, or chill up to 2 hours before serving.
# Expert Tips:
01 -
- Individual servings mean no fighting over who got the bigger slice.
- The shortcake soaks up strawberry juice like a sponge and somehow gets better as it sits.
- Everything can be made ahead and assembled right before guests arrive.
02 -
- Overworking the dough will give you tough shortcake so stop mixing the second it holds together.
- Chilling the serving glasses for 15 minutes before assembly keeps the whipped cream from weeping.
03 -
- Freeze the butter for 15 minutes before cutting it in because the colder it starts, the flakier your shortcake will be.
- A zip top bag with the corner snipped off makes a perfectly acceptable piping bag for the whipped cream layer.