Strawberry Shortcake Trifles
Yield: 12 servings
Yield: 12 servings
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 4 large eggs
- 1/2 tsp baking soda
- 1 tsp lemon zest
- 1 1/2 tsp vanilla extract
- 2 cups (284g) all-purpose flour, plus more for dusting p
- 3 tbsp (26g) cornstarch
- 12 tbsp (170g) unsalted butter softened
- 1 1/2 cups (315g) granulated sugar
- 1 cup (283g) sour cream (i used light because it's what
- 2 lbs fresh strawberries ( diced, plus 12 more small whole for garnish)
- 3 1/2 tbsp (45g) granulated sugar
- 2 cups (475ml) heavy cream
- 6 oz (170g) cream cheese softened
- 3/4 cup (90g) powdered sugar
- Carbohydrate 6.50821999603176 g
- Cholesterol 1937.65833333002 mg
- Fat 132.191309999271 g
- Fiber 0.220833340962728 g
- Protein 52.6750233305912 g
- Saturated Fat 70.9243933328793 g
- Serving Size 1 1 recipe (1642g)
- Sodium 1257.52566657968 mg
- Sugar 6.28738665506903 g
- Trans Fat 13.1371956666294 g
- Calories 1427 calories
Step-by-step
- Preheat oven to 350 degrees.
- Butter and flour an 18 by 13-inch rimmed baking sheet.
- In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy.
- Mix in eggs one at a time then mix in vanilla.
- Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it's evenly combined).
- Pour and spread batter evenly into prepared baking sheet.
- Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 24 minutes.
- Remove from oven and cool completely on a wire rack.
- Once cool cut into 24 rounds the size of your dessert cups (you'll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).
- For the strawberry layer: Toss diced strawberries with sugar. Let rest 10 minutes.
- For the cream layer: In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step).
- In a separate medium mixing bowl whip cream cheese until smooth (scrape down sides of bowl occasionally), add powdered sugar and vanilla and whip until light and fluffy.
- Add cream cheese mixture to heavy cream and whip until stiff peaks form.
- To assemble trifles: Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round. Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more.
- Garnish each with a fresh strawberry.
- Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).
A Busy Mom's Delight: Strawberry Shortcake Trifles
Life as a working mom is a whirlwind of early mornings, school drop-offs, demanding meetings, and late-night homework sessions. Finding time for anything beyond the bare necessities feels like a luxury, let alone creating elaborate desserts. But even amidst the chaos, a little indulgence is essential. That's why I've fallen head over heels for Strawberry Shortcake Trifles. They’re elegant, delicious, and surprisingly easy to make, even with a packed schedule.
The beauty of this recipe lies in its flexibility. I often bake the shortcakes a day ahead, storing them in an airtight container. Then, when the moment calls for a sweet treat – whether it’s a family gathering, a quiet evening with my husband, or a well-deserved reward after a particularly hectic week – I whip up the cream and prepare the strawberries. The assembly is quick and simple, transforming humble ingredients into something truly special.
The key to success is using quality ingredients. The sweetness of freshly picked strawberries is unparalleled, and a good quality cream cheese adds richness and depth to the creamy layer. I love using light sour cream in the cake; it adds a subtle tang that balances the sweetness beautifully. Don't underestimate the power of a good vanilla extract – it elevates the flavor profile and brings all the elements together harmoniously.
This recipe isn’t just about the taste; it's about creating moments of joy amidst the everyday routine. It's about surprising my family with a delightful treat, and savoring those precious moments of calm while indulging in something sweet. It's a reminder that even amidst the chaos, there's always time for a little sweetness, a little indulgence, and a whole lot of love.
I encourage you to try this recipe and discover the joy of creating something special, even when time seems to be your greatest opponent. It's a testament to the fact that making memories and enjoying delicious food doesn't always require hours in the kitchen. Sometimes, the simplest things are the most rewarding.
The secret is in the balance: the slightly tangy shortcakes, the burst of juicy strawberries, and the smooth, decadent cream cheese frosting. It’s a combination that satisfies every sweet tooth. The individual trifles also make them perfect for serving a crowd, or for storing leftovers (if there are any!).
Beyond the Recipe: This dessert is incredibly versatile. Feel free to experiment with different berries, add a sprinkle of chocolate shavings, or even use different types of cake. The beauty of it all lies in the freedom to personalize it according to your taste and preferences.
More than just a dessert, these strawberry shortcake trifles represent a little bit of self-care amidst the whirlwind of daily life. They’re a delicious reminder to make time for the small joys, to appreciate the simple things, and to savor the sweet moments, no matter how busy life gets.
