This Strawberry Shortcake Trifle is what I call a “miracle dessert”  it looks gorgeous, feeds a crowd, and comes together in minutes. I first made it for a last-minute family BBQ when I had strawberries to use up and zero time to bake. I layered cake cubes, whipped cream, and sweetened berries in a big glass bowl and… wow. It disappeared fast, and everyone thought I worked way harder than I did! Now it’s one of my go-to's for potlucks, showers, and summer evenings on the patio.

Strawberry Shortcake Trifle Recipe

Ingredients:

• 1 pound cake or angel food cake, cubed (store-bought or homemade)

• 3 cups fresh strawberries, hulled and sliced

• 2 tbsp maple syrup or sugar (to sweeten berries)

• 2 cups whipped cream or coconut whip (homemade or store-bought)

• 1 tsp vanilla extract

• Optional: fresh mint or extra strawberries for topping

Instructions:

1. Prep the Berries
   In a bowl, mix strawberries with maple syrup or sugar and let them sit for 10 minutes to get juicy.

2. Whip the Cream (if making fresh)
   Beat heavy cream with vanilla until soft peaks form. You can also use a tub of whipped topping for convenience.

3. Layer the Trifle
   In a large glass bowl or trifle dish, layer half the cake cubes, then half the strawberries, and then half the whipped cream. Repeat layers. Smooth the top and garnish with extra berries or mint.

4. Chill & Serve
   Chill for 30 minutes before serving (optional but helps it set). Scoop into bowls and enjoy!

Sarah’s Tips 🍓

• Want it lighter? Use angel food cake and coconut whip.

• This can be made in individual mason jars for cute picnic servings!

• You can swap strawberries for any berries or even sliced peaches.

Nutrition (Per Serving, serves 8):

• Calories: 230

• Protein: 3g

• Carbs: 28g

• Sugar: 16g

• Fat: 11g

• Fiber: 2g