My strawberry trifle tastes like those old school church picnic desserts the elders used to make where they would layer strawberries, pound cake and whipped cream together in a glass bowl. I love how fresh it all tastes. I elevate it a little by making a homemade strawberry cake to layer in with scratch whipped cream, a strawberry sauce and fresh strawberries. It’s a straight up hit just like the old school ones used to be.
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How to Make Strawberry Trifle
Step 1: Prepare Cake Batter
- Combine all-purpose flour, baking powder, salt, and baking soda in a medium bowl.
- Whisk together until well-combined and set it aside.
- Add the butter, oil, and sugar to a large mixing bowl and use an electric mixer to cream together.
- Add the eggs, one at a time, and beat until incorporated after adding each one.
- Add the strawberry puree and gelatin powder to the bowl and slowly mix it into the batter.
- Add half of the dry ingredients and mix it in.
- Add the remaining half of the flour mixture along with the sour cream.
- Mix in the vanilla extract until the batter is smooth but make sure you don’t over-mix.
Step 2: Baking the Strawberry Cake
- Evenly pour the strawberry cake batter into a 9×13 pan sprayed with nonstick baking spray.
- Bake in the preheated oven for 25-35 minutes or until a toothpick inserted in the center comes out clean.
Step 3: Making the Strawberry Sauce
- Whisk together the sugar, cornstarch, and salt in a saucepan.
- Add the strawberries and water.
- Whisk them until they are combined and all the sugar is hydrated.
- Heat on medium-high heat until the mixture begins to boil. Use a whisk to gently crush the strawberries and release their juices.
- Reduce the heat to medium and simmer the sauce for about 3 minutes or until the mixture thickens.
- Remove the pan from the heat and cool the sauce to room temperature before using.
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Step 4: Assemble the Strawberry Trifle
- Cut the fully-cooled cake into small squares.
- Place the small squares of cake into the bottom of a trifle dish.
- Add a layer of whipped cream topping.
- Add a tablespoon of strawberry glaze.
- Sprinkle the top with fresh strawberry slices.
- Repeat all the steps in the same order until the glass is full. Add whipped cream to the top of glasses and garnish with fresh strawberries.
Strawberry Trifle Recipe
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Equipment
Ingredients
Ingredients for the cake
- 2 sticks unsalted butter at room temperature
- ¼ cup canola or vegetable oil
- 1 ¾ cups granulated sugar
- 3 large eggs
- 2 cups fresh 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
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup sour cream
- 1 tablespoon pure vanilla extract
For the Strawberry Sauce/Glaze
- 1 cups granulated sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon kosher salt
- 2 cups finely diced strawberries
- ½ cup water
Toppings
- 1 container whipped cream topping
- 2 cups fresh strawberries sliced
Instructions
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 slowly 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 the entire batter is smooth (just be careful not to overmix the batter).
- Evenly pour the strawberry cake batter into a 9×13 pan sprayed with nonstick baking spray. Bake in the oven for 25-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool in pan for 10 minutes, then transfer to cooling racks.
For the Strawberry Sauce
- In a small saucepan, whisk together sugar, cornstarch, and salt.
- Add in strawberries and water. Whisk until combined and all sugar is hydrated.
- Heat on medium-high heat until the mixture begins to boil, using a whisk to gently crush strawberries, releasing their juices.
- Reduce to medium and let simmer for about 3 minutes, until mixture thickens.
- Remove from heat and cool to room temperature before using.
Assemble the trifle
- Once the cake is cool, cut the cake into small squares.
- To assemble the trifle, place small squares of cake into the bottom of a trifle dish, 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.
Notes
How to Store
It really is best to serve the day you make it. But if you have leftovers, just wrap in plastic wrap and store in the fridge.How long will it last in the fridge?
Store leftover well-wrapped for up to three days. The strawberries release their juices as it sits in the fridge and the cake will soak it up. The longer it sits the more soggy the cake will be. You also run the risk of the whipped cream deflating as it sits in the fridge. I also don’t recommend freezing.Nutrition
Recipe Tips
- Choose Fresh, Ripe Strawberries: The quality of your strawberries can make or break this dessert.
- Don’t Over-Mix the Cake Batter: Over-mixing can make the cake dense rather than light and fluffy.
- Layer with Care: Make sure each layer is evenly distributed.
- Chill Before Serving: Letting the trifle sit for a bit allows the flavors to meld together.
- Use Real Whipped Cream: Opt for real whipped cream over the synthetic varieties for a better taste and texture.
Recipe Help
Yep, you can prepare the cake and strawberry layers a day in advance. But I suggest not layering until the day you want to serve it.
Whipped cream can deflate if over-whipped or if exposed to warm temperatures for an extended period. Always use chilled cream and watch closely during the whipping process.
Insert a toothpick into the middle of the cake layer. If it comes out clean or with a few crumbs, it’s done. If it’s wet, give it a few more minutes.
It’s usually served in a trifle bowl which is a glass bowl with straight sides and a pedestal. It’s designed to show off the layers of the dessert. I highly recommend using one if you have it — especially if you’re serving it for a special occasion. If not, a glass bowl, ideally one with straight sides can be used. You can also layer the dessert into individual glasses if you want to make a solo dessert for everyone.
More Best Strawberry Recipes
- Strawberry Cupcakes
- Strawberry Cake
- Homemade Strawberry Ice Cream
- Individual Strawberry Crumbles
- Strawberry Cornmeal Cake
- Strawberry Punch Bowl Cake
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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I have made strawberry trifle for years. I use cream cheese pound cake, strawberry pastry cream with fresh strawberries. The whipped cream is on top. This recipe sounds delicious so will try it in June when fresh strawberries are available. Also can you use freeze dried strawberries made into a powder to replace the jello?
What a delightful strawberry dessert. Can’t wait to try it!
What a delightful strawberry shortcake trifle recipe! The addition of the strawberry flavored cake makes this extra special and tasty. I hope to make again to serve for the family’s Easter brunch.
Looks too good to eat in my humble opinion, thanks for sharing!
Amazing!
Thank you!!
This looks tremendous, Thanks for sharing.