Strawberry Shortcake Trifle
A combination of two desserts, this Strawberry Shortcake Trifle is a light and easy summer dessert. With layers of angel food cake, fresh whipped cream and strawberries, it's the perfect dessert for potlucks and picnics.
Servings 6 servings
Calories 667 kcal
3 cups strawberries quartered or sliced 1 tablespoon lemon juice 1 tablespoon granulated sugar 2 cups heavy whipping cream 1 teaspoon vanilla extract 1 cup confectioners' sugar 1/4 cup strawberry jam 2 tablespoons water 20 ounce angel food cake cubed (1 cake)
Combine the strawberries, lemon juice, and granulated sugar in a medium bowl. Set them aside to macerate for at least 15 minutes (but no longer than 1 hour). In a medium-sized mixing bowl, add in the heavy whipping cream and vanilla and mix on medium speed using a hand or stand mixer. Add in the confectioners’ sugar gradually and continue mixing until soft peaks form. Place in the fridge to chill until ready to use. Combine the strawberry jam and water in a small microwave safe bowl. Microwave until warm (about 45 seconds) and then whisk to combine. Set aside until ready to use. In a trifle bowl or other clear container, place down a layer of angel food cake cubes, top with a layer of whipped cream, drizzle on the sauce, and finish off with a layer of strawberries. Continue layering until all the components are used or the dish is filled completely.
Enjoy and store any leftovers in the fridge for up to two days. Calories: 667 kcal | Carbohydrates: 95 g | Protein: 8 g | Fat: 30 g | Saturated Fat: 18 g | Cholesterol: 109 mg | Sodium: 519 mg | Potassium: 312 mg | Fiber: 2 g | Sugar: 61 g | Vitamin A: 1175 IU | Vitamin C: 45 mg | Calcium: 146 mg | Iron: 1 mg