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This elegant dessert turns the nostalgic charm of strawberry shortcake into refined individual servings layered in clear glasses. Moist vanilla cake rounds nestle between sweet macerated strawberries and freshly whipped cream for a balanced and beautiful treat that works just as well in a picnic tray as it does on a dinner table.
I made these for a summer garden party and they disappeared before the iced tea was even poured.
Ingredients
Step-by-Step Instructions
- Prepare the Baking Pan:
- Preheat your oven to 350°F and grease a 13 by 18 inch jelly roll pan then line it with parchment for clean release after baking
- Cream the Base:
- In a stand mixer beat the butter granulated sugar and vanilla for about five minutes until pale and fluffy this step helps trap air for a lighter crumb
- Incorporate Eggs:
- With the mixer on low add the eggs one at a time scraping the bowl between additions mix just until each egg disappears to avoid overworking
- Combine Dry and Wet:
- Whisk together the flour baking powder baking soda and salt then add to the batter gradually alternating with buttermilk mix until smooth but do not overmix
- Bake the Cake:
- Spread batter evenly into the prepared pan and bake for eighteen to twenty two minutes until a toothpick inserted in the center comes out clean cool completely
- Macreate the Strawberries:
- Slice hulled strawberries and toss with granulated sugar stir every ten minutes while they sit to draw out their natural juices
- Whip the Cream:
- Beat the heavy cream with powdered sugar on medium high speed until soft peaks form then blend in vanilla and a pinch of salt chill until ready
- Cut and Assemble:
- Use a round cutter to shape cake into circles that fit your serving glasses press one round into each glass spoon on strawberries then whipped cream repeat for layers ending with cream
- Serve Fresh:
- Serve trifles immediately or chill briefly for firmer layers the cream will soften the cake if held too long
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Storage Tips
Trifles are best assembled just before serving if made ahead use stabilized whipped topping and store covered in the fridge for up to twenty four hours. Keep leftover cake rounds wrapped tightly and freeze for up to two months they make quick desserts on short notice.
Ingredient Substitutions
Out of buttermilk mix whole milk with a teaspoon of lemon juice and let it sit ten minutes. No cake flour swap in all purpose flour and remove two tablespoons per cup adding two tablespoons cornstarch back in.
Serving Suggestions
Garnish the top layer with a whole strawberry or thin mint leaf for color and contrast. Try layering in wine glasses or mini mason jars for a casual rustic look.
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Cultural Context
Strawberry shortcake has long been a staple in American summer cuisine especially at Fourth of July cookouts and Sunday suppers this version brings it into the modern presentation with glass layering and elegant whipped textures
Frequently Asked Questions About Recipes
- → Can I make these trifles ahead of time?
If using homemade whipped cream, it's best to assemble just before serving to maintain texture. Cool Whip is better for make-ahead versions.
- → What can I use instead of trifle glasses?
Small bowls, mason jars, wine glasses, or even a single large trifle bowl work well as alternatives for layering the dessert.
- → Can I skip the individual trifle presentation?
Yes, simply bake and slice the cake, then top with strawberries and whipped cream for a classic sheet cake presentation.
- → How do I get evenly sized cake rounds?
Use a round cookie cutter that matches your serving glass size. If unavailable, a clean can or glass works as a template.
- → Can I use store-bought whipped cream?
Yes, store-bought whipped topping can be used for convenience and better structure if preparing the dessert in advance.