Best Strawberry Shortcake Trifle Recipes

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment and spray with baking spray.
• Sift together the flour, cornstarch, baking soda and salt in a bowl.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the granulated sugar and butter until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
• Pour into the prepared baking sheet and bake until the cake is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Set aside and allow to cool completely.
• For the strawberries in sauce: Put the granulated sugar, cornstarch, gelatin and 1 1/2 cups water in a saucepan. Stir together and bring to a boil. Cook until starting to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Set aside in the fridge and allow the mixture to thicken, stirring occasionally, 10 to 15 minutes.
• For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the yogurt, cream, granulated sugar and brown sugar on high until smooth and silky.
• Once the cake is cool, flip out onto a cutting board and remove the parchment. Cut the cake into 1.5-inch cubes.
• To assemble the trifle, place half of the cake pieces into the bottom of a trifle dish or large glass bowl. Top with half of the strawberries in sauce, then half of the sweet yogurt cream. Repeat the layers of cake, strawberries in sauce and cream. Garnish with fresh halved strawberries and mint leaves. Cover and place in the refrigerator to chill for at least 2 hours.

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• For the pound cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In a large bowl, combine the butter and sugar, and beat with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. After the last egg, continue to beat on high speed for 5 minutes. Beat in the heavy cream and vanilla. Add the flour mixture and beat on low until just incorporated.
• Spoon the batter into the prepared loaf pan and bake until a wooden pick inserted into the center comes out clean, about 1 hour 10 minutes. Cool the pound cake in the pan for 10 minutes, then turn it out onto a rack to cool completely. (The pound cake can be made up to 2 days ahead; store at room temperature, well wrapped.)
• For the strawberries: Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm. Add the strawberries and 1/4 cup water, and bring to a simmer; simmer until the strawberries are just beginning to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste if desired. Cool completely. (The strawberries can be made up to 1 day ahead; refrigerate in an airtight container.)
• For the cream layer: In a large bowl, beat together the cream cheese and confectioners' sugar with an electric mixer until very smooth and light. Add a little bit of the cream, and beat to loosen. Beat in the remaining cream, a little at a time, until the mixture just holds stiff peaks, stopping occasionally to scrape the bottom of the bowl with a rubber spatula. Beat in the lemon juice and vanilla.
• To assemble the trifle: Cut the pound cake into 1 1/2-inch cubes. Spoon a little more than a quarter of the cream into the bottom of a trifle bowl. Top with a third of the pound cake, followed by a third of the strawberries and their juices. Repeat the layers, starting with cream, then cake, then strawberries. Top with the remaining cream and a few strawberries. Cover and refrigerate at least 4 hours and up to overnight.

LITTLE DEBBIE STRAWBERRY SHORTCAKE TRIFLE

Steps:

• 1. Place carton of Debbie cakes in freezer for 1 hour. Freezing the cakes makes them easier to slice. Prepare pudding according to package directions.
• 2. After cakes have had time to freeze, slice them into 1/2 inch pieces. Place a layer of cakes in bottom of a clear serving bowl. Top with 1/2 the pudding. Repeat. Arrange remaining pieces of cake on top and garnish with sliced strawberries.
• 3. Note: Try the coconut and jelly one too with coconut pudding.

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese and extract until smooth. Fold in 2 cups whipped topping., In another bowl, gently combine strawberries and glaze. In a 3-qt. trifle bowl, layer half of the cake cubes, pudding mixture and strawberry mixture. Repeat layers. Garnish with remaining whipped topping. Refrigerate until serving. Sprinkle with almonds just before serving.

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• Combine water, sugar, and cornstarch together in a saucepan; cook, stirring constantly, over medium-high heat until mixture is boiling and thickened, 5 to 10 minutes. Remove saucepan from stove and stir gelatin mix into sugar mixture until dissolved. Set strawberry glaze aside to cool.
• Layer half the strawberries in the bottom of a trifle or glass bowl. Drizzle half the strawberry glaze over strawberry layer until evenly coated. Spread half the whipped topping over strawberry layer; top with pound cake. Layer the remaining strawberries, strawberry glaze, and whipped topping, respectively, over pound cake.

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• Break the angel food cake into small pieces.
• Cook the glaze following package directions, stir in the sliced strawberries, set aside.
• Beat the softened cream cheese with the sugar, then fold in the Cool Whip.
• Place half the cake pieces into the bottom of a large trifle bowl.
• Spoon 1/2 the cream cheese mixture over the cake.
• Place 1/2 the strawberry mixture over the cream cheese, then repeat all three layers.
• Garnish with Cool Whip and whole berries, chill for several hours.
• Note: This can also be made in a 9x13 pan.

LEMON STRAWBERRY SHORTCAKE TRIFLE

Steps:

• Break apart a lemon bar and some strawberries and swirl together Greek yogurt with a little lemon pudding. Create two layers of each and you've got yourself a light and sweet treat.

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• 1. In a large bowl, beat the milk, sour cream, pudding mix on low speed until thickened.
• 2. Fold in whipped cream.
• 3. Place half of the shortcake cubes in a 3-qt. glass bowl.
• 4. Arrange a third of the strawberries around sides of the bowl and over cake.
• 5. Top with half of the pudding mixture.
• 6. Repeat layers once.
• 7. Top with remaining berries. Refrigerate for 2 hours before serving. Enjoy!

EASY STRAWBERRY SHORTCAKE TRIFLE RECIPE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
• Place half the cake pieces in large serving bowl; top with layers of half each of the pudding mixture and strawberries. Repeat all layers.
• Top with remaining COOL WHIP.
• Refrigerate 1 hour.

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• 1. In a sauce pan on medium heat stir togather all ingredients for glaze except strawberries. Cook until thick..remove from heat and allow to cool . Then add berries.
• 2. Combine all ingredients for custard using a mixer.
• 3. assemble trifle..In a large trifle dish or glass bowl you will make three layers. Cubbed angel food cake, stawberry glaze, then custard. Repeat and repeat again. Top off with a few strawberries. Refrigerate for a few hours before serving.

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Meanwhile, toss berries with sugar. Refrigerate 30 min.
• Wrap 1 cake in Reynolds Wrap® Aluminum Foil; freeze for another use. Cut remaining cake horizontally in half; spread bottom layer with jam. Top with remaining cake layer. Use 2-1/2-inch cookie cutter to cut circle from center of cake; set aside. Cut remaining cake into 2-inch pieces.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Layer half each of the cake pieces, berries (with juices) and pudding mixture in large glass bowl; repeat layers. Top with reserved cake round. Refrigerate 4 hours.

STRAWBERRY SHORTCAKE TRIFLE LITE RECIPE - (4.5/5)

Steps:

• Dissolve jello in boiling water. Remove from heat and stir in frozen berries. Refrigerate 15-20 minutes or until partially gelled. Meanwhile, whisk together the pudding with the milk until thickened. Fold in Cool Whip. Place ⅓ of the cake pieces in the bottom of a trifle dish, top with ⅓ of the jello mixture, top that with ⅓ of the pudding mixture. Repeat two more times. Garnish the top with fresh, sliced strawberries.