Strawberry Shortcake Trifles (Printable Recipe)

Layered shortcake trifles with sugared strawberries and fresh whipped cream in clear glasses.

# Ingredients You'll Need:

→ For the Cake

01 - 1 cup unsalted or salted butter, at room temperature
02 - 1.5 cups granulated sugar
03 - 1 tablespoon vanilla extract
04 - 3 large eggs, at room temperature
05 - 3 cups cake flour
06 - 1 teaspoon baking powder
07 - 0.5 teaspoon baking soda
08 - 0.25 teaspoon salt
09 - 1.25 cups buttermilk, at room temperature

→ For the Strawberries

10 - 1 pint fresh strawberries, hulled and sliced
11 - 0.25 cup granulated sugar

→ For the Whipped Cream

12 - 1 cup heavy whipping cream
13 - 0.5 cup powdered sugar
14 - 0.5 teaspoon vanilla extract
15 - 1 pinch salt

# Steps to Follow:

01 - Preheat oven to 350°F and grease a 13×18 inch jelly roll pan, then line with parchment paper.
02 - In a stand mixer, cream butter, granulated sugar, and vanilla on medium speed for 4 to 5 minutes until light and fluffy.
03 - Scrape down bowl and add eggs one at a time on low speed, mixing just until incorporated.
04 - Add flour, baking powder, baking soda, and salt. With mixer on low, pour in buttermilk and mix until smooth.
05 - Spread batter evenly in prepared pan and bake for 18 to 22 minutes or until a toothpick comes out clean.
06 - Remove from oven and allow cake to cool completely in the pan.
07 - In a bowl, mix sliced strawberries with granulated sugar and stir every 10 minutes to develop syrup.
08 - In a clean mixer bowl, beat heavy cream with powdered sugar on medium-high speed until fluffy. Add vanilla and salt, then chill.
09 - Use a round cutter to cut 20 cake circles matching the diameter of your serving glasses.
10 - Place one cake round in each glass, spoon over strawberries, then whipped cream. Repeat layers and finish with cream.
11 - Serve trifles immediately for best texture and flavor.

# Extra Tips:

01 - Use chilled whipped cream for optimal texture and stable layering in the glasses.

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