Strawberry Shortcake Trifles
Strawberry Shortcake Trifles capture the beloved essence of classic shortcake, replacing the traditional biscuit with a tender, buttery cake and layering it with luscious strawberries and a rich cream blend. These individual servings are ideal for gatherings, offering a delightful balance of sweetness, freshness, and velvety texture.
Ingredients
- Cake
- Unsalted butter – Softened for a smooth creamy texture.
- Granulated sugar – Provides sweetness and structure.
- Lemon zest – Enhances the cake’s flavor with a bright citrus note.
- Eggs – Ensures a tender crumb and adds richness.
- Vanilla extract – Infuses warmth and depth into the batter.
- Sour cream – Maintains moisture while contributing a subtle tang.
- All-purpose flour – The foundation for a light yet sturdy cake.
- Cornstarch – Helps create a delicate fine texture.
- Baking powder & baking soda – Essential leavening agents for lift.
- Salt – Balances and enhances the overall flavor.
- Strawberry Layer
- Fresh strawberries – Diced for vibrant bursts of fruit in every bite.
- Granulated sugar – Draws out the berries’ natural juices forming a sweet syrup.
- Cream Layer
- Heavy cream – Whipped to airy perfection for a smooth fluffy texture.
- Cream cheese – Adds richness and stability to the cream mixture.
- Powdered sugar – Sweetens the blend while maintaining silkiness.
- Vanilla extract – Complements the creamy components with a warm aromatic note.
Instructions
- For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a rimmed 18-by-13-inch baking sheet to prevent sticking.
- In a bowl, whisk together flour, cornstarch, salt, baking soda, and baking powder, then set aside.
- Using an electric stand mixer with a paddle attachment, cream butter, sugar, and lemon zest until the mixture is light and fluffy.
- Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Mix in the vanilla extract.
- Alternately add the dry ingredients and sour cream, beginning and ending with the dry ingredients. Stir gently after each addition to prevent overmixing.
- Evenly spread the batter into the prepared baking sheet and bake for 20 to 24 minutes, or until a toothpick inserted in the center emerges clean.
- Let the cake cool on a wire rack. Once completely cooled, cut 24 rounds to match the size of the serving cups. Any remaining cake can be stored for later use.
- For the Strawberry Layer:
- Combine diced strawberries with granulated sugar in a bowl, stirring to coat. Let them sit for 10 minutes, allowing the sugar to enhance their natural juices.
- For the Cream Layer:
- In a mixing bowl, whip heavy cream using an electric hand mixer until soft peaks form.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Fold the whipped cream into the cream cheese mixture and continue to beat until stiff peaks form.
- Assembling the Trifles:
- Place one cake round at the base of each serving cup.
- Add a layer of macerated strawberries over the cake.
- Pipe or spoon a generous amount of the cream mixture over the strawberries.
- Repeat the layering process once more, finishing with a smooth layer of cream.
- Garnish each trifle with a whole fresh strawberry.
- Serve immediately or within an hour for optimal texture. If preparing in advance, keep the components separate until ready to assemble.
Notes
Frozen strawberries should be avoided, as their texture and flavor do not provide the same fresh quality.
The cake layer can be prepared a day ahead and stored in an airtight container.
Trifles are best consumed fresh to maintain the integrity of the layers.
The cake layer can be prepared a day ahead and stored in an airtight container.
Trifles are best consumed fresh to maintain the integrity of the layers.