Strawberry Shortcake Trifle with Fresh Berries

Strawberry Shortcake Trifle

Vanilla cake cubes, fresh strawberries, and vanilla whipped cream form two rounds of visible layers in a large clear glass pedestal bowl. The berries are briefly sweetened rather than cooked, so they keep their fresh texture. Cool the cake completely and use the strawberry juice sparingly: warm cake can soften the cream, while too much juice can make the layers soggy.

Makes 10 to 12 servings. Allow about 2 hours 30 minutes, including cooling and a short chill.

Ingredients

Vanilla cake

• 2 cups all-purpose flour (250g)
• 2 teaspoons baking powder (8g)
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, softened (1 stick; 113g)
• 1 1/2 cups granulated sugar (300g)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk (240g)

Strawberries and whipped cream

• 2 pounds fresh strawberries (about 900g); reserve 6 to 8 whole berries for topping, then hull and slice the rest
• 1/4 cup granulated sugar (50g)
• 3 cups cold heavy whipping cream (720g)
• 1/3 cup powdered sugar (40g)
• 1 teaspoon vanilla extract

How to Make Strawberry Shortcake Trifle

1. Make the cake batter: Preheat the oven to 350°F (175°C) and grease a 9-by-13-inch baking pan with butter or nonstick spray. Whisk the flour, baking powder, and salt in a bowl. In a separate bowl, beat the butter and sugar until creamy. Beat in the eggs one at a time, then the vanilla. Add the flour mixture in batches, alternating with the milk, and mix just until combined. Spread the batter evenly in the pan.
2. Bake and cool: Bake uncovered for 20 to 24 minutes, starting to check at 18 minutes. The top should be lightly golden and spring back when touched; a toothpick inserted in the center should come out clean. Cool completely in the pan, about 45 to 60 minutes, then cut into roughly 1-inch cubes with a serrated knife.
3. Sweeten the berries: Toss the sliced strawberries with the 1/4 cup granulated sugar. Let stand for 15 to 20 minutes, stirring once or twice, until the berries look glossy and have released some juice. Lift the berries from the excess juice rather than pouring it all into the trifle.
4. Whip the cream: Beat the cold cream with the powdered sugar and vanilla until it holds firm peaks and still looks smooth. Stop before it turns grainy, and keep it chilled until assembly.
5. Build the first layers: Arrange half the cake cubes in a large clear glass pedestal trifle bowl. Add half the sliced strawberries, then spread a generous layer of whipped cream to the sides of the bowl. If the cake looks dry, spoon a little reserved strawberry juice over it.
6. Repeat and finish: Layer the remaining cake, sliced strawberries, and whipped cream, saving enough cream for rounded dollops on top. Gently spread each layer toward the glass without crushing the cake cubes. Arrange the reserved whole or halved strawberries among the dollops.
7. Chill and serve: Cover loosely so the cover does not touch the topping. Refrigerate for 30 to 60 minutes if time allows, then serve cold with a long spoon.

How to Keep the Layers Distinct

Fully cooled cake holds its shape better when cubed and will not soften the whipped cream. Let the sugared berries release their juice before layering, but add only a little of that liquid if the cake needs it. In a tall, narrow bowl, slightly smaller cake cubes can make it easier to form even layers against the glass.

Using Purchased Cake

For a shortcut, replace the homemade sheet cake with purchased vanilla cake or pound cake cut into cubes. Keep the fresh strawberry layers and whipped-cream topping the same.

Make-Ahead and Storage

Bake and cool the cake ahead if needed. Prepare the strawberries shortly before assembly, then whip the cream and build the trifle on the day you plan to serve it. Keep it refrigerated; for the neatest finish, add or refresh the top cream dollops close to serving if needed.

Cover leftovers and refrigerate for up to 3 days. The cake may soften and the homemade whipped cream may lose definition sooner, so the trifle looks and tastes best on the day it is assembled.

Nutrition

Approximate nutrition per serving, based on 1/12 of the trifle (about 220g): 525 calories, 6g protein, 31g fat, and 55g carbohydrates. Approximate values per 100g: 240 calories, 3g protein, 14g fat, and 25g carbohydrates. Values vary with portion size, ingredients, and how much strawberry juice is used.