Easy Strawberry Shortcake Trifle Recipes

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STRAWBERRY SHORTCAKE TRIFLE



Strawberry Shortcake Trifle image

Provided by Valerie Bertinelli

Categories     dessert

Time 6h40m

Yield 12 servings

Number Of Ingredients 17

2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pan
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
5 large eggs
1/4 cup heavy cream
2 teaspoons vanilla
One 12-ounce jar strawberry preserves
2 pounds strawberries, trimmed and halved
1 tablespoon lemon juice
Sugar, optional
16 ounces cream cheese, at room temperature
2/3 cup confectioners' sugar
3 1/2 cups heavy cream
1 tablespoon fresh lemon juice
1 teaspoon vanilla

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.

STRAWBERRY SHORTCAKE TRIFLE



Strawberry Shortcake Trifle image

As pretty as a picture, this quick-and-easy dessert from Crystal Edwards of Van Alstyne, Texas, makes any gathering seem special. Busy cooks will appreciate the make-ahead convenience and the use of purchased pound cake.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 9

2 cups cold 2% milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 package (8 ounces) cream cheese, softened
2 teaspoons almond extract
1 carton (8 ounces) frozen whipped topping, thawed, divided
2 cups sliced fresh strawberries
1 carton (13-1/2 ounces) strawberry glaze
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
1/4 cup slivered almonds, toasted

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.

Nutrition Facts : Calories 336 calories, Fat 17g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 309mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

STRAWBERRY SHORTCAKE TRIFLE



Strawberry Shortcake Trifle image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h45m

Yield 12 servings

Number Of Ingredients 20

Nonstick baking spray, for the parchment
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
3 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
6 strawberries, halved
Fresh mint leaves, for serving
1 1/2 cups granulated sugar
3 tablespoons cornstarch
One 3.5-ounce package strawberry-flavored gelatin
2 1/2 pounds fresh strawberries, hulled and halved
1 1/2 cups plain Greek yogurt
1 1/2 cups cold heavy cream
3/4 cup granulated sugar
3 tablespoons brown sugar

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 CHEESECAKE TRIFLE



Strawberry Cheesecake Trifle image

Awesome! This gives a whole new meaning to strawberry shortcake. Great dessert for after any meal and a definite crowd pleaser and easy to prepare. (cooking time is estimated chill time.)

Provided by Anita Harris

Categories     Dessert

Time 2h15m

Yield 24 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup Cool Whip, thawed
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, thinly sliced

Steps:

  • In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
  • Fold the cool whip into the cream cheese mixture.
  • Gently stir in cake pieces; set aside.
  • Combine strawberries and sugar, stirring until sugar is dissolved.
  • Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.
  • Continue layering; finish with strawberries.
  • Cover with plastic wrap; and chill several hours.

EASY STRAWBERRY SHORTCAKE



Easy Strawberry Shortcake image

This is a very easy and quick dessert. If you love strawberries and shortcake, then this is the recipe for you!

Provided by Amy Trombley

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 30m

Yield 6

Number Of Ingredients 4

1 quart fresh strawberries, sliced
¼ cup white sugar
1 (12 ounce) package prepared sponge cake dessert cups
1 (7 ounce) can whipped cream, or to taste

Steps:

  • Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
  • Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.

Nutrition Facts : Calories 310.8 calories, Carbohydrate 54.5 g, Cholesterol 81.9 mg, Fat 9.1 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 180.1 mg, Sugar 36.5 g

STRAWBERRY SHORTCAKE TRIFLE



Strawberry Shortcake Trifle image

A light and delicious trifle that uses strawberry Jell-O® to bring out the fruity flavor.

Provided by DancingLily

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 20m

Yield 12

Number Of Ingredients 7

2 ½ cups water
2 cups white sugar
5 tablespoons cornstarch
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
2 pints strawberries, sliced
1 ½ (8 ounce) containers fat-free whipped topping (such as Cool Whip®), or more to taste
1 (16 ounce) prepared pound cake (such as Sara Lee®), cut into cubes

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.

Nutrition Facts : Calories 379.5 calories, Carbohydrate 74.8 g, Cholesterol 83.5 mg, Fat 7.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 4.4 g, Sodium 197 mg, Sugar 56 g

STRAWBERRY SHORTCAKE TRIFLE



Strawberry Shortcake Trifle image

Make and share this Strawberry Shortcake Trifle recipe from Food.com.

Provided by Chef Dee

Categories     Dessert

Time 15m

Yield 12-16 serving(s)

Number Of Ingredients 7

1 (10 inch) angel food cake
4 -5 cups sliced fresh strawberries
2 (1 ounce) packages strawberry glaze
16 ounces cream cheese, softened
1 cup white sugar
16 ounces Cool Whip
5 -6 fresh strawberries, for garnishing

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.

Nutrition Facts : Calories 458.8, Fat 22.8, SaturatedFat 15.6, Cholesterol 41.6, Sodium 385.5, Carbohydrate 60.1, Fiber 1.2, Sugar 44.3, Protein 6.1

STRAWBERRY TRIFLE



Strawberry Trifle image

I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. -Norma Steiner, Monroe, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 servings.

Number Of Ingredients 7

1 cup cold whole milk
1 cup sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon grated orange zest
2 cups heavy whipping cream, whipped
8 cups cubed angel food cake
4 cups sliced fresh strawberries

Steps:

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

Nutrition Facts : Calories 376 calories, Fat 23g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.

EASY STRAWBERRY SHORTCAKE TRIFLE RECIPE



Easy Strawberry Shortcake Trifle Recipe image

Create an elegant dessert that's almost too pretty to eat when you make the Easy Strawberry Shortcake Trifle recipe. The Easy Strawberry Shortcake Trifle recipe only looks like it took hours to make-but the taste is sure worth waiting for after a great meal!

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 10 servings

Number Of Ingredients 5

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 prepared angel food cake (10 inch), cut into 2-inch pieces
3 cups sliced fresh strawberries

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.

Nutrition Facts : Calories 270, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 2.928 mg, Sodium 620 mg, Carbohydrate 53 g, Fiber 2 g, Sugar 14 g, Protein 5 g

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