Ingredients
- 1 pound fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 pound cake or angel food cake, cut into 1-inch cubes
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
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In a large bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Gently toss to coat the strawberries and let them macerate for 30 minutes to 1 hour, stirring occasionally.
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In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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In individual serving glasses or bowls, layer the ingredients in the following order: a spoonful of whipped cream, a few cubes of pound cake or angel food cake, a spoonful of macerated strawberries with their juices.
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Repeat the layers until the glasses or bowls are nearly full, ending with a dollop of whipped cream and a few sliced strawberries on top.
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Chill the strawberry shortcake trifles in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
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Optionally, you can garnish with mint leaves or extra whipped cream before serving.
Enjoy these luscious strawberry shortcake trifles as a refreshing and delightful dessert, perfect for spring and summer gatherings or as a sweet ending to a meal.
