Strawberry Shortcake Trifles (Print Version)
Layers of tender shortcake, macerated strawberries and fluffy whipped cream served in pretty individual glasses.
# What You'll Need:
→ Shortcake
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 4 tablespoons cold unsalted butter, cubed
06 - 1/2 cup whole milk
07 - 1 large egg
→ Strawberries
08 - 1 pound fresh strawberries, hulled and diced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon lemon juice
→ Whipped Cream
11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine flour, sugar, baking powder, and salt. Add cold cubed butter and cut in using a pastry blender or your fingers until the mixture resembles coarse crumbs.
03 - In a small bowl, whisk together the milk and egg. Pour into the dry mixture and stir just until combined.
04 - Drop rounded spoonfuls of dough onto the prepared baking sheet, making about 6 to 8 shortcakes. Bake for 15 to 18 minutes until golden brown. Cool completely, then break into bite-sized pieces.
05 - While the shortcakes bake, combine the diced strawberries, sugar, and lemon juice in a bowl. Let sit for 15 to 20 minutes to macerate and release their juices.
06 - In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer or whisk until soft peaks form.
07 - Layer shortcake pieces, macerated strawberries with their juices, and whipped cream in small jars or glasses. Repeat for a second layer. Finish with a dollop of cream and a few strawberry slices on top.
08 - Serve immediately or chill for up to 2 hours before serving.
# Expert Advice:
01 -
- Individual servings mean no fighting over who got the bigger slice.
- The shortcake absorbs all those strawberry juices and transforms into something almost pudding like beneath the cream.
- Everything can be prepped ahead, so you are not scrambling when guests arrive.
02 -
- If the butter warms up before you cut it into the flour, pop everything back in the fridge for ten minutes and start again.
- Macerating the strawberries is not optional, those juices are what make a trifle magical instead of dry.
03 -
- Place your mixing bowl and beaters in the freezer for fifteen minutes before whipping cream, because cold equipment makes the cream whip faster and fluffier.
- A splash of vanilla bean paste instead of extract adds tiny flecks that look gorgeous against the white cream.