Description
A delightful layered dessert featuring fresh strawberries, fluffy whipped cream, and tender shortcake cubes, perfect for summer gatherings.
Ingredients
Scale
For the Crust:
- For the shortcake:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold, cubed)
- 2/3 cup whole milk
- 1 large egg
- 1 tsp vanilla extract
- For the strawberry filling:
- 2 lbs fresh strawberries (hulled and sliced)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- For the whipped cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- For assembly:
- 1/4 cup strawberry jam (warmed)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 425°F (220°C). Grease an 8-inch square baking pan.
- 2. Make the shortcake: Whisk flour, sugar, baking powder, and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
- 3. In another bowl, whisk milk, egg, and vanilla. Stir into flour mixture until just combined.
- 4. Spread dough in prepared pan. Bake for 15-18 minutes until golden. Cool completely, then cut into 1-inch cubes.
- 5. Prepare strawberries: Mix sliced strawberries with sugar and lemon juice. Let macerate for 30 minutes.
- 6. Make whipped cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- 7. Assemble trifle: Layer 1/3 shortcake cubes in a trifle dish. Drizzle with 1/3 warm jam, add 1/3 strawberries, then 1/3 whipped cream. Repeat layers twice.
- 8. Chill for at least 2 hours before serving. Garnish with whole strawberries if desired.
Notes
For best results, assemble trifle no more than 4 hours before serving to maintain texture. Leftovers keep refrigerated for up to 2 days.