Strawberry Shortcake Trifle made its first appearance in my kitchen on a warm spring afternoon when I had extra strawberries from the farmer’s market and a leftover pound cake on the counter so I whipped up some cream and layered everything in a trifle dish just for fun. One spoonful in and I knew this dessert was going to become a regular favorite in my house.

It’s light fluffy sweet and bursting with fresh berry flavor all while being incredibly easy to assemble. With layers of tender cake juicy strawberries and luscious whipped cream it captures everything I love about a classic strawberry shortcake but with a stunning presentation that makes it feel extra special.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Pound cake – Provides a soft buttery base that holds its shape in layers.
Fresh strawberries – The star of the show adding sweetness and vibrant color.
Strawberry glaze or jam – Adds juiciness and helps bind the berry layer.
Whipped cream – Light and airy it creates the dreamy creamy filling.
Cream cheese – Adds richness and structure to the whipped layer.
Powdered sugar – Sweetens the cream and blends smoothly.
Vanilla extract – Adds a warm fragrant flavor boost.
Powdered sugar (for dusting) – A final touch to make the top sparkle.

Tools You’ll Need

Trifle dish or glass bowl – For showing off all those beautiful layers.
Electric mixer – To whip the cream and blend the cream cheese filling.
Spatula – For spreading and layering without deflating the cream.
Knife and cutting board – To prep strawberries and cake.
Mixing bowls – For combining the filling and berries separately.

Instructions

Step 1: Prepare the Cake

I cube the pound cake into bite-sized pieces and set them aside. You can use homemade or store-bought—whatever’s easier!

Step 2: Slice the Strawberries

I hull and slice the strawberries then mix them with a bit of strawberry glaze or jam to create a juicy fruity layer.

Step 3: Make the Cream Layer

In a bowl I beat cream cheese until smooth then add powdered sugar and vanilla. Once it’s creamy I gently fold in whipped cream until light and fluffy.

Step 4: Assemble the Trifle

I start with a layer of cake cubes at the bottom of the trifle dish followed by a layer of the whipped cream mixture and a layer of strawberries. I repeat the layers until I reach the top ending with whipped cream and a crown of whole and sliced strawberries.

Step 5: Chill and Garnish

I let the trifle chill for at least 1 hour to let the flavors meld and the cream firm up. Just before serving I dust the top with powdered sugar for a soft elegant finish.

Tips

For a zesty twist I sometimes add lemon zest to the cream layer. If the berries aren’t very sweet I toss them with a tablespoon of sugar and let them sit for 10 minutes to draw out their juices. And if I’m in a rush I’ve even used store-bought whipped topping in a pinch—it still turns out delicious.

Ways to Serve

Strawberry Shortcake Trifle is perfect for spring and summer parties brunches baby showers or just a beautiful weekend dessert. Serve it chilled with a spoonful of extra berries on the side or let guests scoop their own portions—it’s always a showstopper.

Frequently Asked Questions

Can I make Strawberry Shortcake Trifle ahead of time?

Yes it actually gets better after a few hours in the fridge. Just wait to garnish the top until serving.

What kind of cake works best?

Pound cake angel food cake or sponge cake all work beautifully—they hold up to the layers.

How long will the trifle last in the fridge?

It’s best within 2 days as the cake softens the longer it sits.

See You in the Kitchen

I hope you give this Strawberry Shortcake Trifle a try it’s simple pretty and always gets compliments! Whether you’re hosting a celebration or just craving something sweet and fresh this trifle delivers every time. Let me know how yours turns out!

Happy Cooking!