Strawberry Shortcake Trifles (Printable)
Layers of tender shortcake, sweet macerated strawberries, and whipped cream in pretty individual glasses.
# What You'll Need:
→ 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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
03 - Whisk together milk and egg in a small bowl. Pour into the dry mixture and stir just until combined.
04 - Drop rounded spoonfuls of dough onto the prepared baking sheet, making about 6 to 8 shortcakes. Bake for 15 to 18 minutes until golden brown. Cool completely, then break into bite-sized pieces.
05 - While the shortcakes bake, combine diced strawberries, sugar, and lemon juice in a bowl. Let sit for 15 to 20 minutes to macerate and release their juices.
06 - In a chilled bowl, whip 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 with a dollop of cream and a few strawberry slices on top.
08 - Serve immediately or chill for up to 2 hours before serving.
# Expert Tips:
01 -
- The buttery shortcake soaks up strawberry juices like a sponge and somehow stays tender instead of soggy.
- Everything can be prepped ahead and assembled right before guests arrive, which means zero last minute panic.
- Individual portions mean no messy scooping and everyone gets the perfect ratio of cake to berries to cream.
02 -
- Overmixing the shortcake dough is the fastest way to end up with something closer to a hockey puck than a tender cake, so stop stirring the moment it comes together.
- Macerating the strawberries is not optional because that juice is what transforms each layer from plain to memorable.
03 -
- Freeze your mixing bowl and beaters for ten minutes before whipping cream and you will cut your whipping time in half while getting fluffier results.
- Resist the urge to press the shortcake pieces down into the glasses because gentle layering keeps everything light and distinct.