Go Back
+ servings
1 easy strawberry shortcake trifles in a jar on a flowing napkin.
Print Recipe
5 from 10 votes

Easy Strawberry Shortcake Trifle

This easy strawberry shortcake trifle is perfect for a summertime dessert. It has a fluffy lemon cake, whipped cream cheese, and strawberries. This is the best summer recipe.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4 people
Calories: 300kcal

Ingredients

Lemon Cake

  • 1 cup All-purpose flour
  • 1 ½ tablespoon Cornstarch
  • ¼ teaspoon Salt
  • ¼ teaspoon Baking soda
  • ¼ teaspoon Baking powder
  • 6 tablespoon Unsalted butter room temperature
  • ½ cup White granulated sugar
  • 1 Zest of a small lemon
  • ¾ teaspoon Pure vanilla extract
  • 2 Large eggs room temperature
  • ½ cup Sour cream room temperature

Strawberries

  • 1 lb Strawberries rinsed, dried, and cut into small cubes.
  • 2 tablespoon White granulated sugar

Whipped Cream Cheese

  • 4 oz Cream cheese room temperature
  • ½ teaspoon Pure vanilla extract
  • ¾ cup Powdered sugar sifted
  • 1 cup Heavy cream cold

Instructions

Lemon Cake

  • Preheat oven to 350F and spray a 9X9 pan with non stick baking spray. Set aside.
  • In a medium bowl, sift together flour, cornstarch, baking soda, baking powder, salt. Set aside.
  • Use a mixer and cream together the butter and sugar on medium. Mix for 1 minute until the butter is light and fluffy. Zest 1 small lemon and add it to the bowl. Add vanilla and mix for 30 seconds until combined.
  • Add eggs one at a time on low. Mix until combined. Scrape the bowl.
  • Add ⅓ of the dry ingredients and ½ of the sour cream and mix until combined. Add the next ⅓ of the dry ingredients and the rest of the sour cream. Then, add the rest of the dry ingredients. Scrape the bowl and mix for 10-15 seconds.
  • Pour the cake batter into the baking pan. Bake for 13-18 minutes. The cake is finished baking when the edges are slightly golden brown and when a toothpick is inserted, it comes out clean.
  • Cool in the pan for 10 minutes before transferring to a cooling rack. Allow the cake to cool completely. Before assembling the cake, place in the freezer for 10 minutes

Strawberries

  • Cut 1 lb of rinsed and dried strawberries into small cubes. Place strawberries in a small bowl.
  • Sprinkle sugar on top of strawberries and stir. Let it sit for 5 minutes before using.

Whipped Cream Cheese

  • Using a mixer with a paddle attachment, beat the room temperature cream cheese for 1 minute until smooth. Add the sifted powdered sugar and vanilla and mix until combined. Scrape the bowl
  • Switch to a whisk attachment, and add in the heavy cream. Beat on high until stiff peaks form. Use immediately.

Assembly

  • Use a biscuit cutter or a knife to cut out circles of cake that will fit the jar you are using. Place cake on the bottom of the jar, it should fit tightly.
  • Add a light layer of strawberries on top of the cake. It should completely cover the cake. Use a piping bag, to evenly pipe the whipped cream cheese on top of the strawberries
  • Add another layer of cake, followed by strawberries and whipped cream cheese. Store the jars covered and in the fridge.

Notes

For high altitude baking- add 1 tablespoon of flour

Nutrition

Calories: 300kcal