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Easy Strawberry Shortcake Trifle

A beautiful, layered easy strawberry shortcake trifle featuring cake cubes, whipped cream, and fresh strawberries in a clear glass bowl.
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Assemble this layered dessert quickly using store-bought cake for a simple, delicious take on classic strawberry shortcake flavors.

Ingredients

Scale
  • 1 (10 ounce) package frozen sweetened sliced strawberries, thawed
  • 1 (8 ounce) container frozen whipped topping (like Cool Whip), thawed
  • 1 (10.5 ounce) package angel food cake, cut into 1-inch cubes
  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Drain the thawed strawberries, reserving the liquid. Set the berries aside.
  2. In a large bowl, beat the heavy whipping cream, granulated sugar, and vanilla extract until stiff peaks form. This makes your homemade whipped cream.
  3. In a separate bowl, gently fold half of the prepared whipped cream into the remaining half of the whipped cream to create a lighter texture.
  4. To assemble the trifle, use a clear glass trifle bowl or a large serving dish. Start with a layer of angel food cake cubes on the bottom.
  5. Drizzle about one-third of the reserved strawberry liquid over the cake layer.
  6. Spread half of the sliced strawberries evenly over the cake.
  7. Top the strawberries with half of the whipped cream mixture.
  8. Repeat the layers: cake cubes, remaining strawberry liquid, remaining strawberries, and the rest of the whipped cream.
  9. Chill the trifle for at least 2 hours before serving to allow the cake to absorb the juices.

Notes

  • For a shortcut, you can substitute store-bought whipped topping for the homemade whipped cream, skipping steps 2 and 3.
  • If you prefer a richer cake flavor, use pound cake instead of angel food cake.
  • This is a great make ahead berry dessert; it tastes best when assembled a few hours before serving.

Nutrition

Find it online: https://carlacooking.com/easy-strawberry-shortcake-trifle/