Strawberry Shortcake Trifle

Servings: servings

Calories: 270cal

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.

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.

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.

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!

5 from 208 votes

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.

Course: Desserts

Cuisine: American

Prep Time25

Cook Time10

Chill Time2

Total Time2 35