Strawberry Shortcake Trifle
Strawberry Shortcake Trifle, is a beautiful and delicious dessert anytime. It is perfect for Mother’s Day! We hope you love it like we do! 😊
Welcome to our family recipe blog. Here are some other delicious desserts you will enjoy: Toasted Coconut Cake, Blueberries and Creme Cake, White Chocolate Raspberry Cheesecake and Chocolate Mousse Pie.
Ingredients Needed For Strawberry Shortcake Trifle:
1-1 lb. pound cake or angel food cake (I used Costco’s butter pound cake-it is so good)
2 pounds strawberries, washed and sliced (leave some whole to use as decoration)
For the strawberry sauce:
1 cup sugar
3 Tablespoons light corn syrup
3 ounce package strawberry jello
2 1/2 cups water
For the whipped cream:
3 cups whipping cream
1/2 cup sugar
How To Make Strawberry Shortcake Trifle:
Begin with the strawberry sauce: make this early so you can place it in the refrigerator to set up (about three-four hours) Place sugar, corn syrup, jello, and water in a sauce pan. Bring to a boil. Boil until dissolved, stirring continually.
Remove from heat and allow to cool enough to place in the refrigerator. Refrigerate until set-it will not set up as firm as jello).
When it has set up, stir with a wire whisk to make it smooth.
Directions for the whipping cream:
In a mixing bowl, combine 3 cups whipping cream and 1/2 cup sugar. Mix with an electric mixer until thickened and peaks form.
Just before you are ready to serve the dessert, put it together. I cut the pound cake (loaf) in half lengthwise. Then, cut each section into pieces so I had equal amounts of cake for the two levels. Place half of the cake pieces in the bottom of the trifle dish.
Put on a layer of strawberries.
Drizzle the strawberry sauce over the strawberries. I used less than half for each level.
Top with whipping cream.
Repeat the layers once more.
My guests said, that’s too pretty to eat. We did eat it and it was delicious!
Enjoy!!
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