Strawberry Shortcake Trifles (Printable)
Tender shortcake, macerated strawberries and whipped cream layered in individual glasses for a charming, easy treat.
# What You'll Need:
→ Shortcake
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 4 tablespoons cold unsalted butter, cubed
06 - 1/2 cup whole milk
07 - 1 large egg
→ Strawberries
08 - 1 pound fresh strawberries, hulled and diced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon lemon juice
→ Whipped Cream
11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine flour, sugar, baking powder, and salt. Add cold cubed butter and cut in using a pastry blender or your fingers until the mixture resembles coarse crumbs.
03 - In a small bowl, whisk together milk and egg. Pour into the dry mixture and stir just until combined. Do not overmix.
04 - Drop rounded spoonfuls of dough onto the prepared baking sheet, yielding about 6 to 8 shortcakes. Bake for 15 to 18 minutes until golden brown. Cool completely, then break into bite-sized pieces.
05 - While the shortcakes bake, combine diced strawberries, granulated sugar, and lemon juice in a bowl. Let sit for 15 to 20 minutes to allow the strawberries to release their juices.
06 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract using an electric mixer or whisk until soft peaks form.
07 - Layer shortcake pieces, macerated strawberries with their juices, and whipped cream in small jars or glasses. Repeat for a second layer. Finish with a dollop of whipped cream and a few strawberry slices on top.
08 - Serve immediately or chill for up to 2 hours before serving.
# Expert Tips:
01 -
- The individual portions feel special at any gathering, and guests love grabbing their own glass.
- Everything can be prepped ahead, so you are not scrambling while company is over.
02 -
- Cold butter is non negotiable, if it softens before you cut it in, the shortcakes will spread flat instead of puffing up.
- Let the shortcakes cool completely before breaking them, warm cake will melt the whipped cream and create a soupy mess.
03 -
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream, it whips faster and holds its shape longer.
- A tiny pinch of salt in the whipped cream heightens the vanilla flavor more than adding extra sugar ever could.