I’m drawing my food now.
And it started because of this trifle. It’s just so lovely, too beautiful not to sketch out.
The best part about this particular recipe is that it’s one of those unique creations that actually tastes as good as it looks.
The homemade pound cake that makes up the “shortcake” layer is decadently rich thanks to a surprise addition to cream cheese in the batter. The strawberries are sweet and fresh and the addition of fresh preserves to the strawberry layer is what creates that nostalgic, traditional strawberry shortcake flavor.
My hands down favorite part of this whole trifle is the whipped cream. It’s got just a touch of cream cheese blended into it along with a light dose of powdered sugar which makes it taste like a heavenly light and fluffy cream cheese frosting. It’s both rich and decadent while also being light.
Does that even make sense? Not particularly, but you just have to try it to get it because it honestly is both. This was gone in minutes and everyone who tried it loved it. The fresh strawberries and light, airy texture just scream summer and this trifle makes the most beautiful addition to any dessert table.
You’ve got to make this for your next BBQ or summer party. It’s surprisingly easy to make as you can make the cake and even the whipped cream ahead of time and just assemble it all the morning of or night before.
This dessert definitely makes a statement, one that your friends and family will love both at first sight and first bite!
Strawberry Shortcake Trifle
Inspired by THIS recipe.
- one prepared pound cake [I used THIS recipe, you could use store bought as well!]
- 3 cups heavy whipping cream
- 2/3 cup sugar
- 8 ounce package light cream cheese
- 1 tsp vanilla extract
- 3/4 cup strawberry preserves
- 2 lbs fresh strawberries
- powdered sugar
First, chop your pound cake up into small, uniform cubes. Set aside.
Make your whipped cream — beat heavy cream in a cold stand mixer (I place my bowl in the fridge the night before) until stiff peaks form, then whisk in your cream cheese and slowly beat in sugar until all ingredients are fully incorporated and mixture is smooth and fluffy. Leave whipped cream in fridge until ready to assemble your trifle.
Chop up your strawberries into bite size pieces, leaving about 10 whole berries aside to use for garnish and side decoration. In a medium size microwave safe bowl, microwave the strawberry preserves on 30 second intervals until it loosens up and goes from jelly to more of a liquid/sauce consistency. Mix your chopped berries into the thinned out preserves.
Drop half your cubed pound cake into the bottom of your trifle dish. Press down on top to ensure a smooth surface and to pack it in. Next, smooth about half your whipped cream mixture over the pound cake. Slice up half your reserved full strawberries into three pieces to line up around the outside of your trifle dish. Wedge the bottom of the slice into the whipped cream to hold in place and gently press against the glass dish. The juice from the berry will hold it up. Line up your strawberries in a neat row to make the layer decoration. Fill the strawberries in with half of your remaining pound cake. Top the pound cake pieces with entire bowl of strawberry preserve/berry mixture. Next, top the berry mixture with remaining pieces of pound cake. This will probably come up over your trifle dish, but it’s ok as the whipped cream will hold it in place. Keep pressing the pound cake down to keep everything tight and steady. Finally, top the pound cake with remaining whipped cream. This overflows up for a fluffy, dramatic finish. The cream cheese keeps the whipped cream stabilized so it will not melt or drip over the edges. Finally, spear two or three strawberries with a skewer and wedge into the trifle on an angle for garnish.
Finish the trifle off by sifting powdered sugar over the whole top.