Strawberry shortcake trifles are one of those desserts that instantly transport me back to warm summer afternoons, where the sun lingers just a little longer in the sky and the sweet scent of fresh berries fills the air. There’s something undeniably nostalgic about this dessert—it’s simple, classic, and always brings people together.
This trifle version takes everything we love about traditional strawberry shortcake—the fluffy cake, sweet strawberries, and whipped cream—and layers it into a beautiful, personal-sized treat. No slicing required, no fuss—just layers of sunshine in a jar.
In our family, strawberry shortcake was the star of every summer gathering. My grandmother would whip it up from scratch, piling it high with hand-whipped cream and strawberries picked straight from the garden. As a kid, I’d sneak into the kitchen and try to snag the juiciest berry from the bowl before anyone noticed (I rarely got away with it). Now, I love putting my own spin on her recipe with these trifles. They’re quick, adorable, and still have all the charm of the original.
These easy strawberry shortcake trifles are perfect for a summer picnic, a light spring dessert, or a festive brunch. They’re easy enough for a weeknight treat but pretty enough to serve at your next special occasion. And the best part? You can prep them ahead of time and keep them chilled until you’re ready to serve.
Why You’ll Love This Recipe:
- Simple & stress-free – No fancy techniques here, just layering deliciousness.
- Perfect for entertaining – These look stunning in individual cups or jars.
- Bright, fresh flavor – Sweet strawberries and fluffy whipped cream are a match made in heaven.
- Make-ahead friendly – Assemble a few hours before your event and chill for easy serving.
- Customizable – Try it with different berries or add a hint of lemon zest for extra zing.
INGREDIENTS YOU’LL NEED:
Shortcake Layer
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Strawberries
- 1 pound fresh strawberries, chopped
- ¼ cup granulated sugar
Whipped Cream
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
HOW TO MAKE EASY STRAWBERRY SHORTCAKE TRIFLES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the Strawberries
Start by macerating the strawberries. This sounds fancy, but all it means is you’ll toss your chopped berries in sugar and let them sit. After about 30 minutes, they’ll release their juices and become soft and syrupy—perfect for layering. This step reminds me of how my grandma used to let them sit on the windowsill in a big ceramic bowl, the scent drifting through the whole house.
Step 2: Bake the Shortcake Biscuits
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Then, cut in the cold butter using a pastry cutter or your fingers until it resembles coarse crumbs.
Pour in the buttermilk and vanilla and stir until just combined. Don’t overmix—you want your biscuits to stay tender. Drop spoonfuls of dough onto the baking sheet and bake for 13–15 minutes until golden and fluffy. Once cooled, break them into bite-sized chunks.
Step 3: Make the Whipped Cream
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This whipped cream is dreamy—light, airy, and just sweet enough to tie everything together.
Step 4: Assemble the Trifles
Now for the fun part—layering! In small jars or dessert glasses, start with a few pieces of biscuit, add a spoonful of macerated strawberries (don’t forget those juices!), then a dollop of whipped cream. Repeat the layers until your container is full, finishing with a swirl of whipped cream and a few pretty berry slices on top.
HELPFUL TIPS:
- Use cold butter for fluffy biscuits – This helps create that perfect crumbly texture.
- Don’t skip the strawberry soaking – Letting the berries sit in sugar draws out their natural juices and adds incredible flavor.
- Make it ahead – You can prepare all components the day before. Just assemble a few hours before serving and chill in the fridge.
- Chill your bowl and beaters – For the fluffiest whipped cream, pop your bowl and beaters in the fridge or freezer for 10 minutes before whipping.
DETAILS:
- Prep Time: 30 minutes (including strawberry soaking time)
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6–8 trifles
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
You can swap the homemade biscuits for store-bought pound cake or sponge cake if you’re short on time, but I highly recommend trying the from-scratch version at least once—it’s well worth it. Want to add a little twist? A sprinkle of lemon zest in the whipped cream adds a lovely brightness.
NUTRITIONAL INFORMATION:
Approximate per serving (based on 8 servings):
- Calories: 340
- Carbohydrates: 40g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 11g
- Sugar: 20g
- Fiber: 2g
- Sodium: 200mg
FREQUENTLY ASKED QUESTIONS:
Can I use frozen strawberries?
Yes, just make sure to thaw and drain them first. Frozen strawberries may not hold their shape as well but will still taste delicious.
Can I make this gluten-free?
Absolutely—just use a good 1:1 gluten-free baking flour when making the biscuits.
How far ahead can I assemble these?
You can assemble the trifles up to 4 hours ahead and store them in the fridge. Any longer and the biscuits might start to get too soft.
STORAGE INSTRUCTIONS:
Store assembled trifles in the fridge for up to 24 hours. For best results, store each component separately (shortcake pieces in an airtight container, strawberries in their syrup, and whipped cream covered in the fridge) and assemble just before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other fruity delights:
- Delightful Mini Trifles with Fresh Fruits and Cream
- Strawberry Yogurt Overnight Oats
- Strawberry Shortcake Cheesecake Rolls
- Strawberry Crunch Brownies
CONCLUSION
These easy strawberry shortcake trifles are more than just a pretty dessert—they’re a little slice of sunshine layered in a jar. Whether you’re making them for a backyard BBQ, a baby shower, or a quiet weekend treat, they never fail to impress. With fresh, juicy berries, tender biscuit bites, and fluffy whipped cream, every spoonful is a reminder of the simple joys of summer.
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Easy Strawberry Shortcake Trifles
Description
Strawberry shortcake trifles are one of those desserts that instantly transport me back to warm summer afternoons, where the sun lingers just a little longer in the sky and the sweet scent of fresh berries fills the air. There’s something undeniably nostalgic about this dessert—it’s simple, classic, and always brings people together.
This trifle version takes everything we love about traditional strawberry shortcake—the fluffy cake, sweet strawberries, and whipped cream—and layers it into a beautiful, personal-sized treat. No slicing required, no fuss—just layers of sunshine in a jar.
In our family, strawberry shortcake was the star of every summer gathering. My grandmother would whip it up from scratch, piling it high with hand-whipped cream and strawberries picked straight from the garden. As a kid, I’d sneak into the kitchen and try to snag the juiciest berry from the bowl before anyone noticed (I rarely got away with it). Now, I love putting my own spin on her recipe with these trifles. They’re quick, adorable, and still have all the charm of the original.
These easy strawberry shortcake trifles are perfect for a summer picnic, a light spring dessert, or a festive brunch. They’re easy enough for a weeknight treat but pretty enough to serve at your next special occasion. And the best part? You can prep them ahead of time and keep them chilled until you’re ready to serve.
Ingredients
Shortcake Layer
2 ½ cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, cold and cubed
1 cup buttermilk
1 teaspoon vanilla extract
Strawberries
1 pound fresh strawberries, chopped
¼ cup granulated sugar
Whipped Cream
1 ½ cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Strawberries
Start by macerating the strawberries. This sounds fancy, but all it means is you’ll toss your chopped berries in sugar and let them sit. After about 30 minutes, they’ll release their juices and become soft and syrupy—perfect for layering. This step reminds me of how my grandma used to let them sit on the windowsill in a big ceramic bowl, the scent drifting through the whole house.
Step 2: Bake the Shortcake Biscuits
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Then, cut in the cold butter using a pastry cutter or your fingers until it resembles coarse crumbs.
Pour in the buttermilk and vanilla and stir until just combined. Don’t overmix—you want your biscuits to stay tender. Drop spoonfuls of dough onto the baking sheet and bake for 13–15 minutes until golden and fluffy. Once cooled, break them into bite-sized chunks.
Step 3: Make the Whipped Cream
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This whipped cream is dreamy—light, airy, and just sweet enough to tie everything together.
Step 4: Assemble the Trifles
Now for the fun part—layering! In small jars or dessert glasses, start with a few pieces of biscuit, add a spoonful of macerated strawberries (don’t forget those juices!), then a dollop of whipped cream. Repeat the layers until your container is full, finishing with a swirl of whipped cream and a few pretty berry slices on top.
Notes
You can swap the homemade biscuits for store-bought pound cake or sponge cake if you’re short on time, but I highly recommend trying the from-scratch version at least once—it’s well worth it. Want to add a little twist? A sprinkle of lemon zest in the whipped cream adds a lovely brightness.