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Light Fluffy Strawberry Shortcake Trifle Recipe Easy Homemade Delight

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A quick and easy light fluffy strawberry shortcake trifle made with angel food cake, fresh strawberries, and whipped cream. Perfect for last-minute gatherings or a simple weekend treat.

Ingredients

Scale
  • 10 ounces angel food cake, torn into bite-sized pieces
  • 3 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 1/2 cups heavy whipping cream, cold
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • Lemon zest from 1 small lemon (optional)

Instructions

  1. Macerate the strawberries: In a medium bowl, combine sliced strawberries, granulated sugar, and lemon zest (if using). Toss gently to coat. Let sit at room temperature for about 10 minutes, stirring once or twice.
  2. Prepare the whipped cream: Chill your mixing bowl and beaters in the fridge for at least 10 minutes. Pour cold heavy whipping cream into the bowl, add vanilla extract and powdered sugar. Beat on medium-high speed until soft peaks form.
  3. Break up the angel food cake into roughly 1-inch bite-sized chunks.
  4. Assemble the trifle: In a clear trifle bowl, layer one-third of the angel food cake pieces at the bottom. Spoon over half the macerated strawberries with some juice. Dollop one-third of the whipped cream on top and spread gently. Repeat layers two more times, finishing with whipped cream on top.
  5. Chill the trifle: Cover lightly with plastic wrap and refrigerate for at least 30 minutes before serving.

Notes

Do not overwhip the cream; stop at soft peaks. Macerate strawberries to release juices and enhance flavor. Assemble gently to keep cake texture light. Chill at least 30 minutes before serving. Store leftovers covered in fridge up to 2 days; avoid reheating.

Nutrition

Keywords: strawberry shortcake, trifle, angel food cake, easy dessert, summer dessert, light dessert, whipped cream, quick dessert

Find it online: https://perkypan.com/light-fluffy-strawberry-shortcake-trifle-recipe-easy-homemade-delight/