Strawberries are just so darn good especially when you invent something called strawberry cake shortcake trifles. Seriously, how can one fruit be so delicious in so many recipes? I make strawberry crumbles in a pinch when I need something dependable yet incredible. You have to literally pry a bowl of strawberry ice cream from my hands. I could drink strawberry lemonade like water (and sometimes I try). And of course, my absolute favorite, strawberry shortcake is the best of them all (which I made with pound cake before here).
When Driscoll’s sent me these gorgeous strawberries for National Strawberry Shortcake Day (yes, there is a day dedicated to this delicious dessert, and it should be a national holiday if you ask me!), so many ideas ran through my mind.
The one that really stuck was this mini trifle twist on the classic dessert. Traditionally, shortcake is made with vanilla butter cake or biscuits, but this one is made with strawberry flavored cake. You just add bits of strawberry cake, strawberry glaze, whipped cream and Driscoll’s strawberries to cups and serve as strawberry cake shortcake trifles instead!!! It is absolutely delicious! As you can tell from the photo below, I could not get enough.
The great thing about this twist is how fun and messy it can get. You can even add strawberry soda to it and turn it into a float!! I actually had some my birthday weekend and became a tad bit addicted! Who needs a conventional birthday cake when you have this amazing dessert waiting at home??
Get ready to impress your guests and have them begging for this simple recipe. Just a fair warning.
Strawberry Cake Shortcake Trifles
- 2 sticks unsalted butter at room temperature
- 1/4 cup canola or vegetable oil
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 cups fresh Driscoll's strawberries pureed I used my food processor to perfectly grind them
- 2 tablespoons strawberry gelatin powder
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup sour cream
- 1 tablespoon pure vanilla extract
- 1 container real whipped cream topping
- 1 container store bought strawberry glaze or check out my recipe here for homemade glaze
- 2 cups fresh Driscoll's strawberries sliced
For the Cake:
- Preheat oven to 350 degrees.
- In a mixing bowl, combine butter, oil and sugar and beat on medium high speed until nice and fluffy, about 5 minutes.
- Add eggs, one at a time and beat until incorporated.
- Next add strawberry puree and gelatin powder and slow mix into batter.
- In a separate medium sized bowl, sift together all-purpose flour, baking powder, salt and baking soda.
- Slowly add half of the flour mixture to the mixing bowl and mix on low until combined.
- Then add sour cream and combine on low.
- Pour in the remaining flour mixture and mix on low until well incorporated.
- Lastly, add vanilla extract and mix until entire batter is smooth (just be careful not to overmix the batter).
- Evenly pour strawberry cake batter into two 9" round cake pans sprayed with nonstick baking spray. Bake in oven for 25-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool in pans for 10 minutes then transfer to cooling racks.
- Once cake layers are cool, cut the cake into small squares.
- To assemble the mini trifles, place small squares of cake into the bottom of glasses, then layer with whipped cream topping.
- Next add a tablespoon of strawberry glaze and follow up with fresh strawberry slices.
- Repeat steps until glass is full.
- Add whipped cream to the top of glasses and garnish with fresh strawberries.
- Cake recipe adapted from Paula Deen's Strawberry Cupcakes recipe