Strawberry Shortcake Trifle

For the base:

2 cups pound cake or sponge cake, cubed (or ladyfingers)

3 cups fresh strawberries, sliced

½ cup strawberry jam or strawberry pie filling (optional for extra syrupy layer)

For the cream:

1½ cups heavy whipping cream

4 oz (½ block) cream cheese, softened (optional for thicker cream)

¼ cup powdered sugar

1 tsp vanilla extract

For garnish:

Extra strawberries

Crushed graham crackers or shortbread cookies

Fresh mint (optional)

Instructions

Prep strawberries

Wash, hull, and slice strawberries.

If you want them sweeter, toss with 2 tbsp sugar and let sit 10 min to release juices.

Make whipped cream

Beat heavy cream, powdered sugar, and vanilla until soft peaks.

For a richer cream, beat cream cheese first until smooth, then fold into whipped cream.

Layer the trifle

Add cubed cake at the bottom of the trifle glass.

Spoon a layer of strawberries (plus a bit of their juice or jam if using).

Add whipped cream mixture.

Repeat layers until the glass is full, finishing with whipped cream on top.

Decorate

Top with whole strawberries, cookie crumbs, and mint leaves.

Tips

Chill the trifle for 30–60 min before serving so the cake absorbs some strawberry juices.

Add a splash of liqueur (like Grand Marnier) to the strawberries for an adult twist.

Can substitute whipped topping (Cool Whip) for quicker prep.