Strawberry Shortcake Trifles (Print)
Layered dessert with golden shortcake, sweet strawberries, and vanilla whipped cream in individual glasses.
# What You Need:
→ Shortcake
01 - 1 ½ cups all-purpose flour
02 - ⅓ cup granulated sugar
03 - 1 ½ teaspoons baking powder
04 - ¼ teaspoon salt
05 - 6 tablespoons cold unsalted butter, cubed
06 - ½ cup heavy cream
07 - 1 large egg
→ Macerated Strawberries
08 - 1 pound fresh strawberries, hulled and sliced
09 - ¼ cup granulated sugar
10 - 1 teaspoon fresh lemon juice
→ Whipped Cream
11 - 1 cup heavy cream, chilled
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cubed cold butter and cut it in using your fingers or a pastry blender until the mixture resembles coarse crumbs with pea-sized pieces.
03 - In a small bowl, whisk the heavy cream and egg together. Pour into the dry mixture and stir gently just until a soft dough comes together. Do not overmix.
04 - Turn the dough out onto a lightly floured surface and gently pat it into a ¾-inch thick round. Cut into small 1-inch squares or rounds suitable for layering in individual glasses.
05 - Arrange the shortcake pieces on the prepared baking sheet. Bake for 12 to 15 minutes until golden brown on top. Transfer to a wire rack and let cool completely.
06 - Place the sliced strawberries in a bowl and toss with granulated sugar and lemon juice. Let stand at room temperature for 15 minutes until the berries release their natural juices.
07 - In a chilled mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed using an electric mixer until stiff peaks form. Be careful not to overwhip.
08 - Layer shortcake pieces, macerated strawberries with their juices, and whipped cream in individual serving glasses. Repeat the layers once more. Finish each glass with a dollop of whipped cream and a few fresh strawberry slices on top.
09 - Serve immediately, or cover and refrigerate for up to 2 hours before serving to allow the flavors to meld.
# Expert Advice:
01 -
- The shortcake soaks up strawberry juice like a sponge and turns into something almost pudding like beneath the cream.
- Individual servings mean no fighting over who got the bigger slice.
- You can cheat with store bought cake and nobody will ever know the difference.
02 -
- If you cut the butter while it is warm, the shortcake will spread flat and bake into crunchy hockey pucks instead of soft pillows.
- Macerating the berries for less than 15 minutes means barely any juice, and that juice is what makes the whole dessert sing.
03 -
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream and it will whip faster with better volume.
- Cut shortcake pieces slightly smaller than you think you need because they expand a bit in the oven and need to fit in the glasses.