This strawberry shortcake trifle layers fluffy vanilla cake, ripe strawberries, and cloud-like whipped cream for a dessert that’s both elegant and easy to assemble. The recipe is designed for home bakers who want a show-stopping treat with minimal fuss and maximum flavor. Whether you’re serving it family-style or for a special occasion, expect a dessert that’s light, moist, and filled with juicy, sweet strawberries. The secret to perfect texture? Using a well-moistened cake and stabilizing the whipped cream with a touch of sugar for a trifle that holds its shape and tastes fresh through every bite.
Pro tip: Chill the cake before layering to prevent sogginess and keep the trifle structured.

Why This Recipe Works

This trifle stands out for its balance of textures and flavors: a tender vanilla cake, a berry layer that’s juicy but not watery, and a whipped cream that’s light yet stable. The key scientific principles here are moisture control and structure. The cake absorbs just enough berry juice to stay moist without becoming soggy, thanks to gentle maceration and a brief chill. The cream is stabilized with powdered sugar, which helps it hold up in the trifle and prevents collapse. The contrast between the cake’s softness, the fruit’s pop, and the cream’s airy texture is what makes this dessert irresistible.
Science-backed points:

Using a fully cooled cake prevents excess moisture from collecting and keeps layers distinct.
Powdered sugar in whipped cream acts as a stabilizer—its cornstarch content helps the cream maintain its shape longer.
Macerating the strawberries with a little sugar draws out some juice, which can be used to flavor the layers or tossed if too much liquid is produced.

Ingredients (with Purpose and Weights)

Vanilla Cake Layer:

125 g (1 cup) all-purpose flour – structure
1 ½ tsp (6 g) baking powder – lift
¼ tsp (1 g) baking soda – tenderizes
¼ tsp (1 g) salt – balances flavor
100 g (½ cup) granulated sugar – sweetness
1 large egg (50 g) – moistness and structure
60 ml (¼ cup) milk (room temp) – tenderness
45 g (3 tbsp) unsalted butter (melted) – flavor and moisture
1 tsp vanilla extract – aroma

Strawberry Layer:

300 g (about 2 cups) fresh strawberries – fruitiness and juiciness
1 tbsp (12 g) granulated sugar – enhances sweetness and draws out juice
½ tsp lemon juice – brightens flavor

Whipped Cream Layer:

300 ml (1 ¼ cups) heavy cream (chilled) – rich, airy texture
40 g (3 tbsp) powdered sugar – stabilizes cream
1 tsp vanilla extract – aroma

Equipment

Required:

9-inch round cake pan (or 20 cm)
Electric mixer or whisk
Kitchen scale
Trifle dish or large glass bowl (at least 2-liter capacity)
Spatula or spoon for layering

Nice-to-have:

Parchment paper
Offset spatula
Fine-mesh sieve

Step-by-Step Instructions

Step 1: Make the Vanilla Cake

Preheat oven to 175°C (350°F). Line cake pan with parchment and grease lightly.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In a mixing bowl, beat egg and sugar until pale and frothy (about 2 minutes). Add melted butter and vanilla, then milk. Mix until smooth.
Fold in the flour mixture gently. Pour into the prepared pan.
Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
Cool completely.
Visual cue: Cake should spring back softly when touched. Batter should be smooth and pourable, not lumpy.

Step 2: Prep the Strawberries

Hull and slice strawberries. Toss with sugar and lemon juice.
Let sit for 15 minutes, then drain excess juice if desired.
Visual cue: Strawberries should be glossy and juicy, not soggy.

Step 3: Make the Whipped Cream

In a chilled bowl, beat cream, powdered sugar, and vanilla until stiff peaks form.
Visual cue: Whipped cream should hold its shape and not collapse when lifted.

Step 4: Assemble the Trifle

Cut cooled cake into 2–3 cm cubes.
In the trifle dish, start with a layer of cake, then strawberries, then a layer of whipped cream. Repeat until the dish is full.
Top with a final swirl of cream and a few whole strawberries.
Checkpoints:
Ensure each layer is even and not too thick.
Chill for at least 1 hour before serving for best results.

Troubleshooting: Common Failures and Fixes

Trifle is too soggy:
- Likely causes: Cake wasn’t cooled enough, too much juice in strawberries.
- Fix: Use fully cooled cake, drain excess juice, and chill before serving.
Whipped cream collapses:
- Likely causes: Cream not cold enough, underwhipped, or not enough sugar.
- Fix: Chill cream, add sugar, whip until stiff peaks form.
Fruit sinks:
- Likely causes: Cream is too soft or not layered properly.
- Fix: Chill between layers, layer fruit evenly.
Cake is dry:
- Likely causes: Overbaked or too much flour.
- Fix: Check doneness early, measure flour by weight.
Tunneling (holes in cake):
- Likely causes: Overmixing batter.
- Fix: Fold gently after adding flour.

Substitutions and Variations

Egg-free:
- Replace egg with ¼ cup unsweetened applesauce or 1 tbsp flaxseed meal + 3 tbsp water. Results may be denser.
Dairy-free:
- Use coconut or almond milk for cake, and dairy-free whipped topping (e.g., Cocowhip). Add 1 tsp cornstarch to cream for stability.
Gluten-free:
- Use 125 g (1 cup) gluten-free flour blend. Texture may be crumblier.
Flavor swaps:
- Add lemon zest to cake or cream, swap strawberries for raspberries or peaches.
Scaling:
- 6-inch cake: Halve all ingredients.
- 8-inch cake: Multiply by 1.5.

Storage, Make-Ahead, and Freezing

Counter: Serve within 6 hours. Cover with plastic wrap.
Fridge: Store up to 2 days; bring to room temp before serving.
Freezer: Do not freeze assembled trifle. Cake and whipped cream can be frozen separately for up to 1 month. Thaw and re-whip cream before use.
What not to freeze: Assembled trifle—texture will suffer.

Serving Suggestions and Pairings

Pair with a light berry coulis or a dusting of powdered sugar. Serve with a scoop of vanilla ice cream or a drizzle of chocolate. For a summer twist, add a splash of elderflower syrup.

FAQs

Can I replace heavy cream with coconut cream?
Yes, use well-chilled coconut cream for a dairy-free version. Texture may be denser.
How to prevent whipped cream from collapsing?
Chill cream and bowl, add powdered sugar, and avoid overmixing.
Can I make this trifle ahead?
Assemble up to 2 days in advance, but add whipped cream just before serving.
Best oil or butter for the cake?
Unsalted butter gives the best flavor; neutral oil (like canola) works for dairy-free.
How to bake in an OTG?
Use the middle rack, preheat fully, and check doneness with a skewer.

Notes from My Kitchen

Batch 1: Used slightly too much sugar in strawberries; reduced to 1 tbsp for next batch.
Batch 2: Cake was too thick; switched to 20 cm pan for even layers.
Final: Stabilizing the cream with powdered sugar and chilling the cake made the trifle stable and not soggy.

Nutrition and Disclaimer

Approximate per serving (1 slice): 285 kcal, 10g fat, 42g carbs, 4g protein
Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Conclusion

This strawberry shortcake trifle is a simple way to impress with a dessert that’s both classic and creative. With clear instructions, tested tips, and dietary options, every home baker can make this showstopper with confidence. Enjoy the layers of flavor and texture, and don’t hesitate to make it your own.
Sarah at Bake My Sweet — happy baking!

Easy Strawberry Shortcake Trifle – Fresh Strawberries, Fluffy Cake, Real Cream

Course: DessertCuisine: AmericanDifficulty: Easy, Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Total time

hours

Chill time: 1–2 hours

Fluffy vanilla cake cubes, juicy macerated strawberries, and softly stabilized whipped cream are layered in a clear dish to create a strawberry shortcake trifle that’s light, fresh, and holds its shape for hours. Perfect for make‑ahead summer gatherings, this version uses a simple one‑bowl vanilla cake and real whipped cream—no boxed mix or instant pudding—so every layer tastes homemade and balanced.

Ingredients

Vanilla Cake Layer

All‑purpose flour – 125 g – 1 cup
Baking powder – 6 g – 1 ½ tsp
Baking soda – 1 g – ¼ tsp
Fine salt – 1 g – ¼ tsp
Granulated sugar – 100 g – ½ cup
Large egg (room temperature) – 1 (about 50 g without shell)
Milk, room temperature (whole or 2%) – 60 ml – ¼ cup
Unsalted butter, melted and slightly cooled – 45 g – 3 tbsp
Vanilla extract – 5 ml – 1 tsp
Strawberry Layer
Fresh strawberries, hulled and sliced – 300 g – about 2 cups
Granulated sugar – 12 g – 1 tbsp
Lemon juice, fresh – 2–3 ml – ½ tsp
Whipped Cream Layer
Heavy cream / whipping cream (min. 35% fat), chilled – 300 ml – 1 ¼ cups
Powdered sugar (icing sugar) – 40 g – 3 tbsp
Vanilla extract – 5 ml – 1 tsp
Optional garnish:
Extra whole or halved strawberries
A few cake crumbs for texture on top

Directions

Make the Vanilla Cake
Prep the pan and oven
Preheat oven to 175°C (350°F).
Lightly grease a 9‑inch (20 cm) round pan and line the base with parchment.
Place an oven rack in the center position.
Mix dry ingredients
In a medium bowl, whisk together:
125 g flour
6 g baking powder
1 g baking soda
1 g salt
Set aside.
Beat egg and sugar
In a large bowl, whisk or beat together:
1 egg
100 g sugar
Mix for 1–2 minutes until the mixture looks paler and slightly thick—this helps create a lighter crumb.
Add wet ingredients
Whisk in:
45 g melted, slightly cooled butter
5 ml vanilla
60 ml milk (room temperature)
The mixture should look smooth and fluid. If it looks curdled, keep whisking gently; it will smooth out once flour is added.
Combine wet and dry
Add the dry mixture in two additions, folding gently with a spatula just until no dry streaks remain.
Avoid vigorous mixing—overmixing can cause tunnels and a tough texture.
Visual cue: Batter should be smooth and pourable, with a soft, ribbon‑like flow off the spatula, not thick like muffin batter.
Bake
Pour batter into the prepared pan and smooth the top.
Bake for 25–30 minutes.
Doneness tests:
The cake springs back when lightly pressed in the center.
A toothpick inserted into the center comes out clean or with a few moist crumbs.
If using an OTG, start checking at 22 minutes, as smaller ovens can run hot.
Cool completely
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack and peel off parchment.
Cool completely to room temperature—at least 45–60 minutes.
Visual cue: Top should be flat to gently domed, light golden, with no sticky spots in the center.
Macerate the Strawberries
Slice the fruit
Hull and slice 300 g strawberries into bite‑size pieces.
Add sugar and lemon
Place strawberries in a medium bowl.
Sprinkle with 12 g (1 tbsp) sugar and ½ tsp lemon juice.
Toss gently to coat.
Rest
Let sit at room temperature for 15–20 minutes.
Visual cue: Strawberries should look glossy, and a small puddle of rosy juice should collect at the bottom.
Drain if needed
If there is a lot of liquid and you want a cleaner, less juicy trifle, spoon off a tablespoon or two of the excess juices before layering.
You can reserve this juice to drizzle lightly over the cake layer, but do so sparingly to prevent sogginess.
Whip the Cream
Chill tools
Place your mixing bowl and whisk/beaters in the fridge or freezer for 10–15 minutes. Cold tools help the cream whip faster and hold peaks better.
Combine ingredients
Add to the chilled bowl:
300 ml heavy cream (very cold)
40 g powdered sugar (sift if lumpy)
5 ml vanilla extract
Whip to stiff peaks
Start on low speed, then increase to medium‑high.
Whip for 2–4 minutes (hand mixer) until stiff peaks form.
Visual cues:
Cream will go from liquid → soft mounds → defined peaks.
Stiff peaks: when you lift the beaters, the peak stands tall with just a slight bend at the tip.
Cream should look smooth and billowy, not grainy.
Cube the Cake
Trim if needed
Once completely cool, trim off any very dark or dry edges if you like (optional).
Cut into cubes
On a cutting board, cut the cake into 2–3 cm cubes.
You want pieces small enough to nestle into the dish and leave visible layers.
Visual cue
Cake interior should look even, soft, and slightly spongy—not gummy or streaky.
If it tears very easily or looks wet inside, it may be slightly underbaked; use those pieces in the middle layers rather than on the very bottom.
Assemble the Trifle
Prepare the dish
Use a clear trifle dish or glass bowl (around 2 liters) so the layers are visible.
Layer 1: Cake
Add a single, even layer of cake cubes to cover the bottom of the dish.
If using reserved strawberry juice, drizzle 1–2 tsp over this layer only—lightly.
Layer 2: Strawberries
Spoon ⅓ to ½ of the macerated strawberries over the cake layer in an even layer.
Try to get berries all the way to the edges of the glass for a pretty ring of color.
Layer 3: Whipped cream
Spread ⅓ to ½ of the whipped cream over the strawberries with an offset spatula or spoon.
Smooth gently; don’t press down too firmly or you’ll compress the cake and squeeze out fruit juices.
Repeat layers
Repeat the layers: cake → strawberries → whipped cream until you reach near the top of the dish (usually 2–3 full sets of layers, depending on your dish).
Aim to finish with a generous, decorative layer of whipped cream.
Decorate
Top with a few whole or halved strawberries and a sprinkle of cake crumbs.
Visual cue: Layers should look distinct from the side: pale cake, red strawberries, white cream, repeating.
Chill
Cover and refrigerate for at least 1 hour and up to 6 hours before serving to let flavors meld and the cake gently soften.

Notes

Serving
Serve the trifle chilled, straight from the fridge.
Use a deep spoon to scoop down through all the layers so each portion has cake, strawberries, and cream.
Great for: summer barbecues, potlucks, Mother’s Day, or any time you need a make‑ahead dessert that travels well.
Dietary Variations (Aligned with This Recipe)
These are optional swaps that stay faithful to the method and overall structure of the main recipe:
Egg‑free version
Replace the 1 egg with:
¼ cup (60 g) unsweetened applesauce
Cake will be slightly denser and more moist, but still works well when cut into cubes.
Storage, Make‑Ahead & Freezing
Make‑ahead:
Cake can be baked 1 day ahead, cooled, wrapped tightly, and kept at room temperature.
Strawberries can be sliced and macerated up to 4 hours ahead, kept covered in the fridge.
Whipped cream is best whipped the day you assemble.
Assembled trifle:
Keep covered in the refrigerator for up to 2 days.
Best texture is on day 1; by day 2, layers are softer but still tasty.
Do not freeze the assembled trifle
Freezing will ruin the whipped cream’s texture and can make the fruit watery.
Freezer‑friendly components:
The plain, baked vanilla cake (un‑cubed) can be wrapped well and frozen for up to 1 month.
Thaw overnight in the fridge, then bring to room temperature before cubing.
Whipped cream and macerated strawberries are not recommended for freezing.