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Strawberry Shortcake Trifle

Indulge in layers of fluffy cake, creamy filling, and juicy strawberries with this delightful Strawberry Shortcake Trifle.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Trifle
Servings: 8 servings

Ingredients

Cake Ingredients

  • 1 cup unsalted butter softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 5 tablespoons lemon juice (from about 2 lemons)
  • 1 tablespoon lemon zest (zest of 1 lemon)
  • 2 teaspoons lemon extract or vanilla extract
  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups sour cream
  • Fresh strawberries sliced (for layering)
  • Whipped cream for layering

Instructions

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy.
  • Step 3: Add the eggs one at a time, mixing well after each addition. Incorporate the lemon juice, lemon zest, and lemon extract or vanilla extract.
  • Step 4: In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the sour cream.
  • Step 5: Pour the batter into a greased and floured cake pan and bake for about 30-35 minutes.
  • Step 6: Prepare the whipped cream by beating heavy cream until soft peaks form.
  • Step 7: Once the cake is cooled, cut it into cubes and layer in a trifle bowl with strawberries and whipped cream.
  • Step 8: Cover and refrigerate for at least 2 hours before serving.

Equipment

  • Mixing Bowl
  • Trifle Bowl
  • Electric Mixer
  • Cake Pan

Notes

Store leftovers in the refrigerator for up to 3 days. Best enjoyed fresh.