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Light and Fluffy Strawberry Shortcake Trifle

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A light and airy trifle featuring layers of angel food cake, macerated fresh strawberries, and whipped cream, perfect for spring and summer occasions.

Ingredients

Scale
  • 10 ounces angel food cake, cut into 1-inch cubes
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 2 cups heavy whipping cream, chilled
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • Optional: fresh mint leaves for garnish
  • Optional: lemon zest for cream
  • Optional: almond extract instead of vanilla

Instructions

  1. In a mixing bowl, combine sliced strawberries with 1/4 cup granulated sugar. Toss gently and let sit at room temperature for 20-30 minutes to macerate.
  2. Slice the angel food cake into 1-inch cubes. If dense, let it air out for a few minutes to soften slightly.
  3. In a chilled bowl, whip 2 cups heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
  4. In a trifle dish, layer angel food cake cubes, spoonfuls of macerated strawberries with syrup, and whipped cream. Repeat layers, finishing with whipped cream on top.
  5. Refrigerate the trifle for at least 1 hour before serving to allow flavors to meld and cake to soak the strawberry juices.
  6. Garnish with fresh strawberry slices and mint leaves just before serving.

Notes

Do not overwhip the cream to avoid curdling. Use room temperature strawberries for better maceration. Soak the cake lightly with strawberry syrup to keep it tender but not mushy. Chill at least 1 hour for best flavor. Can substitute coconut whipped cream for dairy-free and gluten-free angel food cake or pound cake for gluten-free option.

Nutrition

Keywords: strawberry shortcake, trifle, angel food cake, easy dessert, summer dessert, light dessert

Find it online: https://gleamgulp.com/light-and-fluffy-strawberry-shortcake-trifle-recipe-easy-step-by-step-guide/