Is it summer yet? At least it spring so we know we are getting closer. I do love and appreciate all seasons of the year though, so really I don’t have any complaints here. Sometimes the cold gets old but each season is so gorgeous. Another thing I love in addition to the unique individuality and stunning hues of each season are these heavenly Strawberry Shortcake Trifles!! They far outdo any classic biscuit strawberry shortcake I’ve had, maybe it has something to do with the fact that this is a sweet soft cake instead and there’s some cream cheese mixed into the cream layer as well. Let me tell you though these things are dangerous! I’m generally pretty good and putting limits on myself since I have so many desserts around here all the time – with these though no no. Goodbye self-restraint, hellooo strawberry shortcake trifles! These would be perfect for a shower or for Mother’s Day (my mom couldn’t stop swooning over how delicious these were so I think I know what to make her again for Mother’s Day), or of course they are perfect just to make to treat yourself because it’s the weekend! Dessert on the weekend is a must right?
With all the fresh strawberries in season there are so many amazing things you can make right now (starting with these trifles first of course). Here’s a list of some of my strawberry recipes to give you some ideas:
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Strawberry Cream Cheese Breakfast Pastries
Strawberry Spinach Green Smoothie
Strawberry Crunch Spinach Salad
Strawberry Banana Oat Smoothie
Whole Wheat Pancakes with Honey Sweetened Strawberry Syrup
Angel Food Cake French Toast with Fresh Strawberry Syrup
Cheesecake Cupcakes with Strawberry Sauce
These two dips (ONE & TWO) to serve with fresh strawberries
Strawberry Shortcake Trifles
Did you make this recipe? Leave a review.
Yield: 12 servings
Ingredients
Cake
- 2 cups (284g) all-purpose flour, plus more for dusting pan
- 3 Tbsp (26g) cornstarch
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 12 Tbsp (170g) unsalted butter, softened
- 1 1/2 cups (315g) granulated sugar
- 1 tsp lemon zest
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup (283g) sour cream (I used light because it's what I had on hand)
Strawberry layer
- 2 lbs fresh strawberries , diced, plus 12 more small whole for garnish
- 3 1/2 Tbsp (45g) granulated sugar
Cream layer
- 2 cups (475ml) heavy cream
- 6 oz (170g) cream cheese, softened
- 1/2 tsp vanilla extract
- 3/4 cup (90g) powdered sugar
Instructions
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Preheat oven to 350 degrees. Butter and flour an 18 by 13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder for 20 seconds, set aside.
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In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla. Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it's evenly combined). Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 24 minutes. Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups (you'll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).
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For the strawberry layer:
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Toss diced strawberries with sugar. Let rest 10 minutes.
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For the cream layer:
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In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step). In a separate medium mixing bowl whip cream cheese until smooth (scrape down sides of bowl occasionally), add powdered sugar and vanilla and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.
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To assemble trifles:
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Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round. Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more. Garnish each with a fresh strawberry. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).
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Recipe source: Cooking Classy
Rejeki Nomplok: wow nice sharing, that’s look veriy delicious
I wanna try it at my home :) April 16, 2016 at 4:53pm
Bella B: Oh my these look so good! April 16, 2016 at 9:27pm
Sara: They’re so beautiful!! I’d love these for Mothers Day! April 16, 2016 at 9:33pm
Jaclyn: Thanks Sara :)! April 17, 2016 at 1:27am
Lisa Langston: These are so pretty! Almost too pretty to eat! April 17, 2016 at 5:29am
Laura Dembowski: I am not a fan of biscuits so this is my ultimate strawberry shortcake! April 17, 2016 at 6:37am
Juliana Ramsey: My Mom told me to make these for Mother’s Day! She loves the way these look! Great job! Love the pics! April 17, 2016 at 12:14pm
Jaclyn: Thank you for the compliment Juliana! April 23, 2016 at 11:15am
Belmera: Can we make sour cream at home April 17, 2016 at 1:39pm
Appu: What amazing pictures. Wow!!!! I’m floored. April 17, 2016 at 2:19pm
Jaclyn: Thanks so much! April 18, 2016 at 12:21pm
Juliana Ramsey: I just made these, and they are so delicious! Awesome job you are truly an amazing baker! Keep up your awesome work! April 17, 2016 at 10:47pm
Jaclyn: So glad you loved them Juliana! April 18, 2016 at 12:23pm
Ginny: Jaclyn, I love this idea. Can you share what size the mason jars in the pic are? I think doing them in the jars is so cute and different. Thanks for sharing. Ginny. April 18, 2016 at 6:39am
Josie: These look fantastic, I am drooling :) You pictures are beautiful! April 18, 2016 at 9:59am
Jaclyn: Thanks Josie! April 18, 2016 at 12:18pm
Kari: What a beautiful dessert! Perfect for springtime!
Kari April 18, 2016 at 12:47pm
Chels: These are so lovely! I can’t wait for summer! April 18, 2016 at 6:51pm
Antony: These short cake trifles look wonderful April 19, 2016 at 2:06am
Laura | Tutti Dolci: These trifles are just gorgeous and look absolutely delicious! :) April 23, 2016 at 8:49pm
Jamie: These look and sound delicious! Do you think they would freeze and thaw well? I’m considering making a few dozen for a family gathering. May 1, 2016 at 2:21pm
Jaclyn: I think the cake portion would freeze fine but I wouldn’t recommend freezing the rest. I hope you try them and love them though :)! May 27, 2016 at 11:39pm
Lindsay: I just made these for a friend’s birthday and they are amazing! I don’t care for lemon in my dessert so I omitted. Cake was super flavorful and has a perfectly light, spongey texture. As a note, I got more like 24+ servings in my 8 oz mason jars. Next time I may halve the cake ingredients and cook in a 9×13 pan. May 30, 2016 at 8:28pm
Michelle: I just made these trifles for a special family dinner and they were beyond incredible! Everyone raved about how delicious it was and they are already requesting I make them again ;) Fabulous job, Jaclyn! Thank you for always sharing such beautiful and delicious creations! August 18, 2016 at 3:24am
Jaclyn: Thanks Michelle! Glad they were enjoyed! August 18, 2016 at 3:12pm
AGS: Hi Jaclyn,
Made half the recipe. Cut them into circles and frosted them with swiss buttercream instead. Out of the world cake – just melt in your mouth ! Loved it. Thanks for sharing the recipe! August 29, 2016 at 1:50am
Susan: I made these and they are the best. The cake is delicious, and the hint of lemon sends it over the top. Thank you Jaclyn for sharing this with us. March 21, 2017 at 5:33am
Jaclyn: Thanks for the great feedback Susan! March 27, 2017 at 11:22am
Yvonne: What size mason jar did you use or is it something else entirely? Thanks! April 21, 2017 at 2:12pm
Pam: If I were to make this cake in an 9 by 13 cake pan, how long would you recommend to bake the cake. May 5, 2017 at 10:14am
Henna: I made these twice this past week! So so good! I quadrupled the recipe, and I got about 75 servings.
The only thing I changed was increase the sugar in the cream to 1 cup instead of 3/4. May 7, 2017 at 5:24pm
Jaclyn: So glad you loved them! May 9, 2017 at 1:20pm
NP: Can you just make this in a 9×13 pan, and cut slices? June 22, 2017 at 12:47pm
Patrizia: This is the most delicious recipe! I made the cake and tore into small pieces and layered in trifle bowl instead if individual jars. Got lots of compliments at our bbq….Perfect summer recipe! I hope to make this again soon….thanks for sharing. July 24, 2017 at 9:04pm
Jaclyn: I’m so glad you liked it! July 26, 2017 at 1:47pm
Zakky: awesome, thanks for sharing recipe. i will try to make it… September 12, 2017 at 9:35am
Angie Reneau: These are over the top…cute…. can’t wait to make these…What kind of little flowers are these ???? October 30, 2017 at 5:47am
Conbar: This shortcake recipe is amazing. The cakes is so moist and tasty. Don’t hesitate to make it. You will not be disappointed. February 3, 2018 at 8:25am
Carolyn Melillo: could these be made the day before or would they get too msuhy? February 17, 2018 at 1:39pm
Jaclyn: The cake portion can definitely be made a day or two in advance but I’d wait to assemble until the day you’re planning on serving them. February 19, 2018 at 12:22pm
Catherine: Looks so good! I am going to make this for Easter dinner. Could you make this in a 9 X 13 pan instead of the baking sheet? March 27, 2018 at 9:22pm
Jaclyn: If you want to make the trifles then I’d stick with the baking sheet otherwise it should be okay. March 27, 2018 at 10:59pm
brittany bouher: Hi,
What size jars did you use Jaclyn? These are absolutely adorable. I am going to use your fabulous recipe for my sisters baby shower!
Thank you,
Brittany May 4, 2018 at 1:09pm