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+ servings
1 easy strawberry shortcake trifles in a jar on a flowing napkin.

Easy Strawberry Shortcake Trifle

Stephanie Rutherford
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 Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 4 people
Calories 300 kcal

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
Keyword best, blueberry, easy, lemon cake, moist, shortcake, strawberry, whipped cream cheese
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