Strawberry Shortcake Trifle

Strawberry shortcake trifle is layered with homemade strawberry sauce, a fluffy whipped cream cheese layer, and soft angel food cake.

Why this recipe works

This gorgeous strawberry shortcake trifle is reminiscent of the famous strawberry shortcake. It’s layered with a macerated strawberry sauce, fresh strawberries, and a delicious whipped cream and cream cheese layer. All stacked together in a trifle bowl with sweet angel food cake. It’s extra easy on the tastebuds and entirely worthy of its 5-star rating!

Summertime means an abundance of sweet, ripe strawberries. A big bounty of fresh berries calls for a large dessert to feed a crowd. This beauty fits the theme of patriotic holidays but it’s one of the dishes that can be served year-round at just about any kind of party. There’s never a wrong time for a heaping scoop of strawberry shortcake trifle, that’s for sure.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAKE – You can make an angel food cake from scratch. However, it’s much easier to buy it at the grocery store. I did notice there are really light angel food cakes and some denser ones. Make sure you get a light one, mine weighed about 19 ounces once out of the container. A denser angel food cake will be shorter as well. 

STRAWBERRIES – You’ll need 2 quarts of ripe but firm berries for this trifle recipe. One for making the sauce and the second for mixing into the sauce, so be sure to keep them separate.

WHIPPED TOPPING – A tub of Cool Whip, any variety (original, fat-free, etc) will work perfectly. If you prefer fresh whipped topping, that will work as well. Beat 1 cup of heavy cream and a tablespoon of powdered sugar until stiff peaks form.

CREAM CHEESE – Just like with the Cool Whip, any variety should work just fine (low-fat, original, etc). Be sure to let it come to room temperature before using it in this recipe. Room temperature means you should remove it from the refrigerator about 30 minutes prior to using it. This allows time for it to soften up. Cold cream cheese can be lumpy even after excessive mixing and beating.

How to Make Strawberry Shortcake Trifle

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Making the Strawberry Sauce

1. Combine one-quart of sliced strawberries, sugar, cornstarch, and lime juice in a large saucepan.
   
   EXPERT TIP – After you’ve cored the strawberries, hold the berry, top down on the cutting board, between your thumb and forefinger. Holding the berry this way makes it easy to slice the berry into even pieces.
   
   
   
2. Cook over medium heat, stirring occasionally, bringing to a gentle boil. Continue the gentle boil for about 3 minutes, then reduce heat to low and cook 5 more minutes. Strawberries should be soft and the sauce should be thick but not pasty.
3. Remove from heat and allow to cool completely.
   
   EXPERT TIP – If you are in a time crunch, spread the hot strawberry mixture into a shallow pan. Spreading the mixture out will allow it to cool faster. Speed it up even more by placing this dish into the refrigerator.
   
   
   
4. When cool, add the second quart of sliced fresh strawberry and stir to combine well. Set aside.

Preparing the Cake

1. Using a serrated bread knife, cut the cake into three even layers, they will look like donuts.
2. Cut those layers into 1.5-inch cubes and set aside.

Making the Cream Cheese Layer

1. Beat the cream cheese and sugar on medium-high speed until light and fluffy.
2. Reserve 1/4 cup of Cool Whip for the top of the trifle and store in the refrigerator until needed.
3. Fold the remaining Cool Whip into the cream cheese mixture.

Assembling the Trifle

1. This recipe will fit nicely into a 13-cup (liquid measure) trifle bowl. You will likely have a little cake and strawberry sauce leftover.
   
   EXPERT TIP – Don’t toss the extra cake and sauce! Top with a little whipped cream or serve the sauce over vanilla ice cream.
   
   
   
2. Add a generous single layer of cake cubes to the bottom of the trifle bowl. Turn the pieces along the bowl edge so that the white side shows through the glass.
3. Using a rubber spatula, add dollops of cream cheese mixture carefully over the cake cubes. Start along the glass and finish in the center. use your rubber spatula to carefully spread the mixture and tap it down.
4. Top the cream cheese layer with half of the strawberry sauce.
5. Add a single layer of cake cubes over the top of the strawberry sauce, placing each piece rather than dumping them on.
6. Again, using a rubber spatula carefully add the remaining cream cheese mixture over the cake. Use the rubber spatula to carefully press along the edge, pushing the cream cheese mixture down into the cake.
7. Place cake cubes onto the cream cheese mixture, positioning them carefully so that the white side of the cake faces outward.
8. Pile strawberry sauce into the middle of the top layer, leaving the outer cake pieces visible.
9. Add reserved whipped topping to the center of the strawberry sauce and garnish with a sauced strawberry slice.
   
   EXPERT TIP – When you’re finished assembling the trifle, be sure to let it chill for at least an hour. Longer is better. So if you can make this in the morning it will be good to go for your afternoon or evening barbecue. I promise, allowing the angel food cake cubes time to soak up some of that strawberry sauce is so worth it!
   
   
   
   

Frequently Asked Questions & Expert Tips

Planning Ahead

Making this Strawberry Shortcake Trifle is actually quite easy, but it does require a little planning ahead. Here are some tips for making the perfect summer trifle.

1. The strawberry sauce needs to be prepared first and a little early because it will need to cool.
2. Cream cheese should be softened before beating it with the sugar. Take it out of the fridge about 30 minutes ahead.
3. Cut the angel food cake into cubes using a sawing action with a bread knife. A straight edged knife will smash the cake down where you cut.
4. Trifles are best when they’ve had a chance to chill in the refrigerator. So plan on making this dessert the day before or early in the morning. The angel food cake cubes will soak up the strawberry sauce, yum!
5. We used Cool Whip in ours, but you can absolutely substitute fresh whipping cream instead.

Serving Suggestions

Serve strawberry shortcake trifle scooped into a bowl or dish at potlucks, holiday gatherings, or parties of all kinds. Enjoy chilled.

More Related Recipes

• English Trifle
• Strawberry Icebox Cake
• Strawberry Pretzel Salad
• Strawberry Lasagna Trifle
• Strawberry Dream Dessert

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Strawberry Shortcake Trifle

This strawberry shortcake trifle recipe is extra easy on the tastebuds and entirely worthy of its 5-star rating!

5 from 205 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: American

Servings: 20 servings

2 hours hrs 35 minutes mins

Calories: 270

Author: Amanda Davis

Ingredients

• ▢ 20 ounce angel food cake cut into cubes

Strawberry Sauce

• ▢ 2 quarts strawberries divided, cored, sliced
• ▢ 1 cup granulated sugar
• ▢ 3 Tablespoons cornstarch
• ▢ 1 Tablespoon lime juice

Cream Cheese Layer

• ▢ ¾ cup granulated sugar
• ▢ 16 ounces cream cheese softened
• ▢ 8 ounces Cool Whip divided – or homemade whipped cream

Things You’ll Need

• ▢
  Trifle bowl
• ▢
  Saucepan
• ▢
  Hand mixer or stand mixer
• ▢
  Rubber spatula

Before You Begin

• The strawberry sauce needs to be prepared first and a little early because it will need to cool.
• Just a squeeze of one-half of a medium lime will yield the necessary one tablespoon needed.
• You can make an angel food cake from scratch. However, it’s much easier to buy it at the grocery store. I did notice there are really light angel food cakes and some denser ones. Make sure you get a light one, mine weighed about 19 ounces once out of the container. A denser angel food cake will be shorter as well. 
• A tub of Cool Whip, any variety (original, fat-free, etc) will work perfectly. If you prefer fresh whipped topping, that will work as well. 
• Any variety of cream cheese should work just fine (low-fat, original, etc). Be sure to let it come to room temperature before using it in this recipe. Remove it from the refrigerator about 30 minutes prior to using it. This allows time for it to soften up. Cold cream cheese can be lumpy even after excessive mixing and beating.

Instructions

Make Strawberry Sauce:

• Combine one-quart of sliced strawberries, sugar, cornstarch and lime juice in a large saucepan.

  TIP – After you’ve cored the strawberries, hold the berry, top down on the cutting board, between your thumb and forefinger. Holding the berry this way makes it easy to slice the berry into even pieces.
• Cook over medium heat, stirring occasionally, bringing to a gentle boil. Continue the gentle boil for about 3 minutes, then reduce heat to low and cook 5 more minutes. Strawberries should be soft and the sauce should be thick but not pasty. 
• Remove from heat and allow to cool completely.

  TIP – If you are in a time crunch, spread the hot strawberry mixture into a shallow pan. Spreading the mixture out will allow it to cool faster. Speed it up even more by placing this dish into the refrigerator.
• When cool, add the second quart of sliced fresh strawberry and stir to combine well. Set aside.

Prepare the Cake:

• Using a serrated bread knife, cut the cake into three even layers, they will look like donuts.
• Cut those layers into 1.5-inch cubes and set aside. 

Cream Cheese Layer:

• Beat the cream cheese and sugar on medium-high speed until light and fluffy.
• Reserve 1/4 cup of Cool Whip to for the top of the trifle, store in the refrigerator until needed.
•  Fold the remaining Cool Whip into the cream cheese mixture.

Assembly:

• This recipe will fit nicely into a 13-cup (liquid measure) trifle bowl. You will likely have a little cake and strawberry sauce leftover.
• Add a generous single layer of cake cubes to the bottom of the trifle bowl. Turn the pieces along the bowl edge so that the white side shows through the glass.
• Using a rubber spatula, add dollops of cream cheese mixture carefully over the cake cubes. Start along the glass and finish in the center. use your rubber spatula to carefully spread the mixture and tap it down.
• Top the cream cheese layer with half of the strawberry sauce.
• Add a single layer of cake cubes over the top of the strawberry sauce, placing each piece rather than dumping them on.
• Again, using a rubber spatula carefully add the remaining cream cheese mixture over the cake. Use the rubber spatula to carefully press along the edge, pushing the cream cheese mixture down into the cake.
• Place cake cubes onto the cream cheese mixture, positioning them carefully so that the white side of the cake faces outward.
• Pile strawberry sauce into the middle of the top layer, leaving the outer cake pieces visible. 
• Add reserved whipped topping to the center of the strawberry sauce and garnish with a sauced strawberry slice.

  TIP – BE sure to let it chill for at least an hour. Longer is better. So if you can make this in the morning it will be good to go for your afternoon or evening barbecue. I promise, allowing the angel food cake cubes time to soak up some of that strawberry sauce is so worth it!

Expert Tips & FAQs

• I recommend making this dessert ahead of time. Trifles are best when they’ve had a chance to chill in the refrigerator. So plan on making it the day before or early in the morning. The angel food cake cubes will soak up the strawberry sauce, yum!
• Storage – Store the trifle, covered with plastic wrap, in the refrigerator for 3-4 days. The longer the trifle sits, the more it will soak up the surrounding ingredients and may cause it to become soggy after the 3rd day of leftovers.

Nutrition

Serving: 1heaping cup | Calories: 270cal | Carbohydrates: 46g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 227mg | Potassium: 226mg | Fiber: 1g | Sugar: 33g | Vitamin A: 335IU | Vitamin C: 55.9mg | Calcium: 73mg | Iron: 0.5mg

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This post originally appeared here on Jul 19, 2018 and has since been updated with new photos and expert tips. Shown below is one of the original photos so you know you’ve landed on the right recipe!