I love strawberries, especially during the Florida strawberry season—now through May. They are so sweet and juicy and have a beautiful red color that makes them perfect for topping cereal, dipping in chocolate, or eating them right out of a bowl! And I especially enjoy the plump ones sold at Detweiler’s!
Make this Fresh Strawberry Shortcake Trifle recipe from Stephanie’s Sweet Treats that I found on Pinterest. It sounds delicious! I love the combination of sweet, juicy strawberries and fluffy cake layers. It’s the perfect dessert for Valentine’s Day or any occasion.
Easy Strawberry Shortcake Trifle
This easy strawberry shortcake trifle is perfect for a summertime dessert. It has a fluffy lemon cake, whipped cream cheese, and strawberries. This is the best summer recipe.
Prep Time 30 mins. Servings: 4 people.
Part 1- Make the lemon cake. This cake is super moist and has the zest of an entire lemon
Part 2- Prepare the strawberries. This part is super easy but very important. Make sure the strawberries are rinsed and cut into small cubes.
Part 3- Make whipped cream cheese. This is the yummiest part of this whole recipe. It combines whipped cream and cream cheese frosting. It is DELICIOUS.
Part 4- Assemble the trifles. Easily assemble these trifles in less than 15 minutes.
INGREDIENTS
Lemon Cake
Cook Time Total Time 15 mins 45 mins
Calories: 300k cal
1 cup All-purpose flour
1 1⁄2 tablespoon Cornstarch
1⁄4 teaspoon Salt
1⁄4 teaspoon Baking soda
1⁄4 teaspoon Baking powder
6 tablespoons Unsalted butter at room temperature 1⁄2 cup White granulated sugar
1 Zest of a small lemon
3⁄4 teaspoon Pure vanilla extract
2 Large eggs at room temperature
1⁄2 cup Sour cream at room temperature
Strawberries
1 lb Strawberries rinsed, dried, and cut into small cubes. 2 tablespoons White granulated sugar
Whipped Cream Cheese
4 oz Cream cheese room temperature 1⁄2 teaspoon Pure vanilla extract
3⁄4 cup Powdered sugar sifted
1 cup Heavy cream cold
Instructions Lemon Cake
1. Preheat oven to 350F and spray a 9X9 pan with nonstick baking spray. Set aside.
- In a medium bowl, sift together flour, cornstarch, baking soda, baking powder, salt. Set aside.
- Use a mixer and cream together the butter and sugar on medium. Mix for 1 minute until the butter is light and fluffy. Zest 1 small lemon and add it to the bowl. Add vanilla and mix for 30 seconds until combined.
- Add eggs one at a time on low. Mix until combined. Scrape the bowl.
- Add 1⁄3 of the dry ingredients and 1⁄2 of the sour cream and mix until combined. Add the next 1⁄3 of the dry ingredients and the rest of the sour cream. Then, add the rest of the dry ingredients. Scrape the bowl and mix for 10-15 seconds.