Print

Easy Creamy Strawberry Shortcake Trifle Recipe with Homemade Pound Cake

easy creamy strawberry shortcake trifle - featured image
Print Recipe

A quick and indulgent strawberry shortcake trifle featuring homemade pound cake, fresh strawberries, and a luscious cream layer. Perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 3 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 ½ cups heavy whipping cream, cold
  • ¼ cup powdered sugar
  • 4 ounces cream cheese, softened
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  3. Add 4 large eggs one at a time, beating well after each addition and scraping down the sides occasionally.
  4. In a separate bowl, whisk together 2 ½ cups sifted all-purpose flour, 1 ½ teaspoons baking powder, and a pinch of salt.
  5. Alternately add the flour mixture and ½ cup whole milk to the butter mixture, starting and ending with flour. Mix on low speed just until combined.
  6. Gently stir in 1 teaspoon vanilla extract with a spatula.
  7. Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  8. While cake bakes, toss 3 cups sliced strawberries with 2 tablespoons granulated sugar and 1 teaspoon fresh lemon juice. Let macerate for at least 20 minutes.
  9. Make the cream layer: beat 1 ½ cups cold heavy whipping cream until it starts to thicken. Add 4 ounces softened cream cheese, ¼ cup powdered sugar, and ½ teaspoon vanilla extract. Continue whipping until soft peaks form.
  10. Once pound cake has cooled completely, cut into 1-inch cubes.
  11. In a trifle bowl or large clear glass bowl, layer pound cake cubes, strawberry mixture (including syrup), and cream. Repeat layers, finishing with a cream layer on top.
  12. Refrigerate trifle for at least 2 hours before serving to let flavors meld.

Notes

Use room temperature butter and eggs for a lighter cake. Sift flour and baking powder for even distribution. Whip cream to soft peaks to avoid graininess. Macerate strawberries to enhance flavor and juiciness. Layer gently to keep pound cake cubes intact. Refrigerate at least 2 hours for best flavor melding. Store covered in fridge up to 3 days.

Nutrition

Keywords: strawberry shortcake, trifle, homemade pound cake, creamy dessert, easy dessert, summer dessert, berry dessert

Find it online: https://jodierecipes.com/easy-creamy-strawberry-shortcake-trifle-recipe-with-homemade-pound-cake/