Daily Dish

Daily Dish

Luscious Strawberry Shortcake Trifles

Healthy Fact of the Day

While this dessert is certainly an indulgent treat, it incorporates fresh strawberries, which are an excellent source of vitamin C, fiber, and antioxidants. The whipped cream provides a creamy texture, while the pound cake or angel food cake adds a light and airy component.



  • 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




  1. 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.

  2. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

  3. 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.

  4. 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.

  5. Chill the strawberry shortcake trifles in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

  6. 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.

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