Description
Assemble this refreshing layered dessert using cake cubes, fresh strawberries, and homemade whipped cream for a crowd-pleasing treat.
Ingredients
Scale
- 1 (10-ounce) box angel food cake or 1 pound pound cake, cut into 1-inch cubes
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup cream cheese, softened (optional, for stability)
Instructions
- Prepare the strawberries: In a medium bowl, toss the sliced strawberries with 1/4 cup granulated sugar and lemon juice. Let them sit for at least 20 minutes to create a sauce.
- Prepare the whipped cream: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. If using cream cheese, beat it until smooth before adding the cream mixture.
- Assemble the trifle: Select a large glass trifle bowl. Place one-third of the cake cubes on the bottom layer.
- Spoon half of the macerated strawberries (including the juices) over the cake layer.
- Spread half of the whipped cream mixture evenly over the strawberries.
- Repeat the layers: Add the second third of the cake cubes, the remaining strawberries, and the remaining whipped cream.
- Top with the final layer of cake cubes. Chill for at least 2 hours before serving for best flavor and texture.
Notes
- You can substitute pound cake for angel food cake for a denser texture.
- Make this dessert ahead of time; it tastes best after chilling for 4 to 6 hours.
- Reserve a few perfect strawberry slices for the top garnish.
- Prep Time: 25 min
- Cook Time: 0 min
- Category: Dessert
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30
- Sodium: 95
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 65