Indulging in a classic strawberry shortcake trifle is like diving into a summer dream. This delightful layered dessert is not only visually stunning but also celebrates the fresh, vibrant flavors of strawberries, rich whipped cream, and light vanilla sponge cake.
Ingredients
Scale:
2 pounds Fresh Strawberries, hulled and sliced
1 cup Granulated Sugar (divided, for strawberries and whipped cream)
1 large loaf Vanilla Sponge Cake (store-bought or homemade)
2 cups Heavy Whipping Cream
2 teaspoons Vanilla Extract
1/2 cup Powdered Sugar
Mint Leaves for garnish (optional)
Instructions
In a medium bowl, combine the sliced strawberries and 1/2 cup of granulated sugar. Toss gently and let them macerate for at least 30 minutes.
In a large mixing bowl, beat the heavy whipping cream, remaining 1/2 cup of granulated sugar, and vanilla extract using an electric mixer on medium-high speed until soft peaks form, about 3-5 minutes.
If using a store-bought vanilla sponge cake, slice it into 1-inch cubes. If making homemade sponge cake, bake it according to your recipe and allow it to cool completely before cutting.
In a large trifle bowl or individual serving cups, start with a layer of sponge cake cubes. Spoon a layer of macerated strawberries over the cake, followed by a layer of whipped cream. Repeat the layers until all ingredients are used.
If desired, decorate the top layer with additional sliced strawberries and mint leaves for a pop of color and freshness.
Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving.
