Strawberry Shortcake Trifle

What’s the best time to enjoy the sweetness of this Strawberry Shortcake Trifle? Anytime, winter, spring, summer or fall! I’ve found that this dessert works for any kind of gathering and is always a hit.

Layers of angel food cake, strawberries and sweetened cream cheese makes me a little weak in the knees. The best part of this beautiful and rich dessert is how quick and easy it is to whip together. 

The Main Attraction – Strawberries

 Strawberries are ideal in the summer when their flavor and freshness are at their peak. However, they’re so readily available all year long and sometimes it’s nice to have a reminder of summer in the dead of winter.  

Sliced and covered in sweet glaze, if you like more of the glaze, use a single quart. I like the opportunity to get in as much fruit as I can, so I use two quarts, which thins out the glaze a bit.

Next up whip up the cream cheese filling. Use a mixer if  you want to quickly mix things up. I like to get in a little arm workout and if the cream cheese is soft enough, you can blend everything easily by hand. 

I usually use 1-1/2 cups of confectioner’s sugar, but if you really want to make things sweeter, you can use up to 2 cups.

For the angel food cake, I usually just buy one at the grocery store. I’m sure you could also make one and it would be delicious, but I’ve never tried. I’m usually a little pinched for time so I choose the easy way out.

You can chill this dessert for a while before serving. I’ve made it the night before many times, but at the very least chill for an hour. Add the whipped cream right before serving or to each individual serving, so it doesn’t melt into a big mess.

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Strawberry Shortcake Trifle

Prep Time

20 mins

Chill

1 hr

 

Spring, summer, fall or winter – enjoy this strawberry trifle anytime.  Layers of glazed strawberries, angel food cake and sweetened cream cheese makes for a quick and easy dessert that’s ideal for any family gathering.

Course: Dessert

Cuisine: American

Servings: 10 servings

ingredients

• 1 angel food cake
• 1 defrosted container of non-dairy cool whipped topping
• 2 quarts strawberries save some strawberries to use as a garnish
• 1 package of strawberry glaze
• 1-1/2 cups confectioner’s powdered sugar
• 1 8-oz package of cream cheese softened to room temperature

instructions

1. In a large bowl, combine sliced strawberries with the pre-packaged strawberry glaze, then set aside. 

2. In another bowl, blend together the softened cream cheese, confectioner’s powdered sugar. Then add in the cool whipped topping. Make sure everything is well blended.

3. Break apart or cut the angel food into small pieces. Then In very large bowl (preferably glass – so you can see the pretty layers) place 1/2 of the cake into the bowl. 

4. Then using 1/2 of the cream cheese filling add a layer on top of the cake. Follow with 1/2 of the strawberry mixture and then repeat the layers with the remaining ingredients. You should end up with a layer of the strawberry mixture on the top. 

5. Let the dessert chill for about an hour before serving. For a little extra pizzazz add a little whipped cream to the top.