Strawberry Shortcake Trifle
This post may contain affiliate or sponsored links. Please read our disclosure policy.
We can’t get enough of this Strawberry Shortcake Trifle! With moist yellow cake standing in as “shortcake”, fresh strawberries, and homemade whipped cream, this light and airy dessert is a perfect treat for spring and summer and made entirely from scratch. Easy to prepare, it’s an irresistible crowd-pleaser that will brighten up any gathering.
Why You’ll Love This Recipe
- Rigorously tested – Our recipe contributor (also a pastry chef!), Rachel Riegel, tested many variations of this recipe until she nailed it. She did the same with our Brownie Mix Recipes, too.
- It’s perfect to serve at gatherings because it yields 12 servings and can be prepped ahead of time.
- This recipe uses both homemade yellow cake and homemade whipped cream…which is easier than you’d think and FAR better than store-bought.
- Frozen or thawed strawberries can be used (but fresh are recommended for best results).
- There are multiple variations you can make, including making individual trifles.
- The leftover cake can be frozen and stored for future use, or used to make more trifles.
If you want to try a different spin on this dessert, try our Healthy Strawberry Shortcake!
Ingredients
Here are the simple main ingredients you’ll need to make your own Strawberry Shortcake Trifle.
Ingredient Notes:
- Simple Yellow Cake Mix – Use our homemade recipe or an 18-ounce store-bought mix. We love the taste and texture of this yellow cake in place of traditional shortcake!
- Fresh strawberries – Frozen strawberries can be used as well, but fresh are much better!
- Homemade Whipped Cream – This is easy to make from scratch but if you’re really pressed for time, pick up real whipped cream in the can from the store.
How to Make Strawberry Shortcake Trifle
Find the full, printable recipe card at the bottom of this post.
To Make the Yellow Cake:
Prepare the cake according to the box or Yellow Cake Mix recipe. Let cool on a rack before transferring from pan to a cutting board. Cut cake into 1-inch cubes, cover with a dish towel or plastic wrap, and set aside.
To Prep the Strawberries:
Toss cut strawberries together with sugar and lemon juice. Cover and store in the fridge until needed.
To Make Whipped Cream:
Place heavy cream in a medium bowl or stand mixer and whip on medium-high speed with a whisk attachment until it has reached the “soupy peaks” stage–the whisk will leave an impression in the cream and it will have increased in volume but not quite form full peaks yet.
Add powdered sugar, vanilla, and salt.
Whip on medium-high speed until the whipped cream forms firm peaks–when you pull the whisk out of the cream, you will see the “Dairy Queen swirl.” Be careful not to over-whip the cream.
How to Assemble the Strawberry Shortcake Trifle:
- Before assembling, set aside a portion of strawberries and whipped cream for decorating, if desired.
- Put an even layer of cake cubes (about 1-2 cubes deep) in the bottom of a trifle dish. Cover with half of the strawberries, followed by half of the whipped cream. Repeat this process once more.
- Decorate the top of the trifle as desired, cover, and keep refrigerated until needed. Store in the fridge for up to 2-3 days. Extra cake cubes can be frozen for up to 3 months or used to make miniature trifles.
Strawberry Shortcake Variations
- Fruit Variations – Make this recipe using 1 pound of strawberries and 1 pound of blueberries, peaches, mangoes, blackberries, raspberries, pineapple, bananas, kiwi, or any other fruit you like!
- Cake Variations – Instead of yellow cake, use strawberry cake, chocolate cake, pound cake, angel food cake, or Double Chocolate Brownies!
- Whipped Cream Variations – Add in Nutella, Jell-O pudding mix, freeze dried strawberry powder, marshmallow fluff, or almond extract to whipped cream after it is whipped.
- Garnish with additional strawberries, white or dark chocolate curls, crushed Nilla wafers or graham crackers, mint leaves, etc!
Can You Freeze a Trifle?
While the entire trifle will become soggy if frozen and thawed, the cake cubes can be frozen. The strawberries can also be frozen if necessary but fresh ones are recommended for best results.
Freeze for Later: Place the cake cubes in a freezer-safe bag and remove as much air as possible. They can be frozen for up to 3 months.
Prepare From Frozen: Let cake cubes thaw to room temperature and then finish trifle according to the recipe.
Recipe FAQs
Making a trifle a day in advance allows the flavors to mingle. Making it more than 24 hours ahead may make it soggy.
While the trifle will get soggy the longer it sits in the fridge, leftovers are still delicious for several days.
While you can use store-bought whipped cream, we recommend making it from scratch. It doesn’t take long and makes it taste SO much better!
Other Fruit Desserts
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Strawberry Shortcake Trifle
With moist yellow cake, fresh strawberries, and homemade whipped cream, this light and airy dessert is a perfect treat for spring and summer and made entirely from scratch. Quick and easy to prepare, it’s an irresistible crowd-pleaser that will brighten up any gathering.
Ingredients
Yellow Cake Mix*:
- 1 1/3 cup + 1 1/2 tablespoons all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup avocado oil (sub: vegetable oil)
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup buttermilk
*Sub: 1 (18-ounce) box of yellow cake mix from the store
Strawberries:
- 2 pounds fresh strawberries, quartered
- 2 tablespoons sugar
- 4 teaspoons lemon juice
Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Make Yellow Cake*: Preheat the oven to 350°F and prepare a 9×13 pan by either lining it with parchment or coating it with cooking spray.
- Combine flour, sugar, baking powder, baking soda, and salt in a small bowl and set aside.
- Whisk together the oil, eggs, vanilla, and buttermilk in a medium bowl.
- Add the dry ingredients to the wet mixture and whisk until no flour is visible and no lumps are remaining, but do not over-mix.
- Pour batter into the prepared pan and spread with a spatula until the batter is smooth on top and evenly distributed. Bake for 15-20 minutes, rotating after 8 minutes. The cake is done when a toothpick shows a few moist crumbs with no batter remaining. The top will be lightly golden.
- Let cool on a rack before transferring from pan to a cutting board. Cut cake into 1-inch cubes, cover with a dish towel or plastic wrap, and set aside.
- Macerate Strawberries: Toss cut strawberries together with sugar and lemon juice. Cover and store in the fridge until needed.
- Make Whipped Cream: Place heavy cream in a medium bowl or stand mixer and whip on medium-high speed with a whisk attachment until it has reached the “soupy peaks” stage – the whisk will leave an impression in the cream and it will have increased in volume but not quite form peaks yet.
- Add powdered sugar, vanilla, and salt. Whip on medium-high speed until the whipped cream forms firm peaks – when you pull the whisk up out of the cream, you will see the “Dairy Queen swirl.” Be careful not to over-whip the cream.
- Assemble: Before assembling, set aside a portion of strawberries and whipped cream for decorating if desired. Put an even layer of cake cubes (about 1-2 cubes deep) in the bottom of a trifle dish. Cover with half of the strawberries, followed by half of the whipped cream. Repeat this process once more.
- Decorate & Store: Decorate the top of the trifle as desired, cover, and keep refrigerated until needed. Store in the fridge for up to 2-3 days. Extra cake cubes can be frozen for up to 3 months or used to make miniature trifles (see full article for how to do this).
*If using store-bought cake mix, skip Yellow Cake steps 1-6 and follow instructions on box instead.
Freeze for Later: While the entire trifle will become soggy if frozen and thawed, the cake cubes can be frozen for up to 3 months. The strawberries can also be frozen if necessary but fresh ones are recommended for best results.
Prepare From Frozen: Let cake cubes thaw to room temperature and then finish trifle according to the recipe.
Notes/Tips
- The cake can be made a few days in advance, or made up to 3 months in advance and frozen. Thaw before using.
- Recipe makes 1 large trifle, 8 (9-ounce) trifles, or 15-16 (4-ounce) trifles. For the smaller trifles, it is recommended cutting the strawberries and cake cubes into smaller pieces.
- Frozen and thawed strawberries can be used but fresh ones are recommended for best results.
- Strawberries can be cut to whatever size and shape is desired, it is completely up to personal preference. More or less sugar can also be used as desired.
- If you want to try a different spin on this dessert, try our Healthy Strawberry Shortcake.
Recipe Contributor: Rachel Riegel
Pastry Chef Rachel Riegel developed and rigorously tested this recipe for Thriving Home.
Rachel grew up in northern Michigan with a family that loved to cook and bake. She attended a career center for culinary and baking and pastry arts in high school and went to college at The Culinary Institute of America in Hyde Park, New York. She graduated in August 2023 with a Bachelor’s in Food Business Managment and Baking and Pastry Arts.
In her free time, she loves to read, listen to true crime podcasts, go on walks, travel, and spend time with her fiancé.
Find more of Rachel’s desserts here.
Photos and video by Whitney Reist of Sweet Cayenne.
This has become my go to dessert recipe for gatherings! We love it!
Yay! Love to hear this Donna! Thanks for taking the time to leave a review.