Strawberry Shortcake Trifles (Printable)
Layers of tender shortcake, macerated strawberries and whipped cream in charming individual glasses.
# What You'll Need:
→ Shortcake
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 4 tablespoons cold unsalted butter, cubed
06 - 1/2 cup whole milk
07 - 1 large egg
→ Strawberries
08 - 1 pound fresh strawberries, hulled and diced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon lemon juice
→ Whipped Cream
11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter and cut it in using a pastry blender or your fingers until the mixture resembles coarse crumbs.
03 - In a small bowl, whisk together the milk and egg. Pour the wet mixture into the dry ingredients and stir just until combined; do not overmix.
04 - Drop rounded spoonfuls of dough onto the prepared baking sheet, yielding about 6 to 8 shortcakes. Bake for 15 to 18 minutes until golden brown. Cool completely, then break into bite-sized pieces.
05 - While the shortcakes bake, combine the diced strawberries, sugar, and lemon juice in a bowl. Let sit for 15 to 20 minutes to allow the strawberries to release their juices.
06 - In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer or whisk until soft peaks form.
07 - Layer shortcake pieces, macerated strawberries with their juices, and whipped cream in individual serving glasses or jars. Repeat for a second layer. Finish each trifle with a dollop of whipped cream and a few strawberry slices on top.
08 - Serve immediately or refrigerate for up to 2 hours before serving.
# Expert Advice:
01 -
- Individual portions mean everyone gets the perfect ratio of cake to berries to cream with zero arguing over who got the bigger slice.
- The layers look effortlessly stunning in clear glasses so you get all the wow factor without needing any decorating skills.
02 -
- Breaking the shortcake while it is still warm turns it into a gummy mess so patience here actually matters.
- Overwhipping the cream takes you from fluffy clouds to grainy butter in about thirty seconds so stop the moment soft peaks form.
03 -
- Freeze your butter and grate it on the large holes of a box grater for the most even distribution without overworking the dough.
- Sprinkle a tiny pinch of salt over the finished whipped cream right before serving because it makes the vanilla taste ten times more complex.