Strawberry Shortcake Trifles (Printable Version)
Individual glasses layered with tender shortcake, macerated strawberries, and billowy whipped cream.
# Ingredient List:
→ Shortcake
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 4 tablespoons cold unsalted butter, cubed
06 - 1/2 cup whole milk
07 - 1 large egg
→ Strawberries
08 - 1 pound fresh strawberries, hulled and diced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon lemon juice
→ Whipped Cream
11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and cut it in using a pastry blender or your fingers until the mixture resembles coarse crumbs.
03 - In a small bowl, whisk together the whole milk and egg. Pour the wet mixture into the dry ingredients and stir gently just until combined — do not overmix.
04 - Drop rounded spoonfuls of dough onto the prepared baking sheet, yielding about 6 to 8 shortcakes. Bake for 15 to 18 minutes until golden brown on top. Cool completely, then break into bite-sized pieces.
05 - While the shortcakes bake, combine the diced strawberries, granulated sugar, and lemon juice in a bowl. Let sit for 15 to 20 minutes to allow the strawberries to release their juices and soften.
06 - In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer or whisk until soft peaks form.
07 - Layer shortcake pieces, macerated strawberries with their juices, and whipped cream in individual serving glasses or jars. Repeat for a second layer. Finish each trifle with a dollop of whipped cream and a few strawberry slices on top.
08 - Serve immediately, or refrigerate for up to 2 hours before serving to allow the flavors to meld.
# Expert Tips:
01 -
- Individual servings mean everyone gets their own perfect little jar of happiness, and honestly, people feel so special when you hand them their own dessert.
- The shortcake absorbs all those juicy strawberry juices and turns into something almost pudding like beneath the whipped cream, which is the whole magic of a trifle.
02 -
- Once I assembled these four hours ahead and the shortcake turned to mush, so two hours is truly the maximum chill time if you want any texture left.
- Breaking the shortcake into uneven, ragged pieces actually creates better layers than neat cubes because the nooks and crannies soak up berry juice beautifully.
03 -
- Pop your mixing bowl and beaters in the freezer for ten minutes before whipping cream, and you will cut your whipping time in half while getting fluffier results.
- Reserve a few of the prettiest whole strawberry slices for the very top because people eat with their eyes first and that final garnish makes all the difference.