Strawberry Shortcake Trifle

  • Level: Intermediate
  • Total: 6 hr 40 min (includes cooling and chilling time)
  • Active: 1 hr
  • Yield: 12 servings
Save Recipe

Ingredients

Pound Cake:

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 

Strawberries:

One 12-ounce jar strawberry preserves

2 pounds strawberries, trimmed and halved 

1 tablespoon lemon juice 

Sugar, optional 

Cream Layer:

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 

Directions

Special equipment:
a 9-by-5-inch loaf pan; a trifle bowl
  1. For the pound cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
  2. Whisk the flour, baking powder and salt together in a medium bowl.
  3. 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.
  4. 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.)
  5. 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.)
  6. 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.
  7. 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. 
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Strawberry Shortcake Trifle

Strawberry Shortcake

Strawberry Oatmeal Bars

No-Bake Strawberry Cheesecake Brain

Strawberry Shortcake

Strawberry Shortcake

Strawberry Shortcake

Strawberry Shortcake