A delightful, individual-sized dessert featuring layers of moist shortcake, luscious whipped cream, and juicy fresh strawberries. Perfect for spring and summer gatherings, this no-bake recipe is easy to assemble and a guaranteed crowd-pleaser.
- 3 cups shortcake ((cubed) or sponge cake (store-bought or homemade))
- 2 tbsp orange juice (for moistening the cake cubes (Optional))
- 4 cups fresh strawberries (sliced)
- 2 tbsp granulated sugar (adjust for sweetness)
- 1 tsp lemon juice (for added brightness)
- 2 cups heavy cream (cold)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 6 fresh mint leaves (optional)
- Extra strawberry slices (for the top)
- 1 Prepare the Strawberries
Slice the fresh strawberries and toss them with sugar and lemon juice in a mixing bowl. Let sit for 10 minutes to release their natural juices.
- 2 Whip the Cream
In a large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.
- 3 Prepare the Shortcake
Cut the shortcake or sponge cake into 1-inch cubes. If desired, lightly drizzle with orange juice for added moisture.
- 4 Assemble the Trifles
In clear trifle glasses, layer the ingredients. Start with a layer of shortcake cubes, followed by a spoonful of strawberries with juice, and then a generous layer of whipped cream. Repeat until the glass is full, finishing with whipped cream on top.
- 5 Garnish and Chill
Top each trifle with a strawberry slice and a mint leaf. Serve immediately or chill for 10 minutes to enhance flavors.
Storage: Store trifles in the refrigerator for up to 2 days; cover with plastic wrap to prevent the whipped cream from drying out.
Variations: Swap strawberries with mixed berries, peaches, or mangoes for a different flavor profile.
Make Ahead: Whip the cream and slice the strawberries ahead of time, then assemble just before serving.