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Easy Creamy Strawberry Shortcake Trifle Recipe with Homemade Pound Cake

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A quick and easy layered dessert featuring homemade buttery pound cake, fresh macerated strawberries, and whipped cream. Perfect for any occasion and customizable with seasonal fruits.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (240g) all-purpose flour, sifted
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • ½ cup (120ml) whole milk
  • 4 cups (about 600g) fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • Optional: 1 tbsp lemon juice
  • 2 cups (480ml) heavy whipping cream, cold
  • ¼ cup (30g) powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan and line it with parchment paper for easy removal.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 4-5 minutes).
  3. Add the eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the sifted flour, baking powder, and salt.
  5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined.
  6. Stir in the vanilla extract until the batter is smooth and creamy.
  7. Pour the batter into your prepared pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. While the cake cools, toss the sliced strawberries with granulated sugar and optional lemon juice. Let macerate for at least 15 minutes.
  11. Chill your mixing bowl and beaters for 10 minutes in the fridge. Beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
  12. Cut the cooled pound cake into 1-inch cubes. Layer cake cubes, macerated strawberries with juice, and whipped cream in a trifle bowl. Repeat layers, finishing with whipped cream and whole strawberries for garnish.
  13. Chill the assembled trifle for at least 2 hours before serving.

Notes

Use room temperature butter and eggs for a finer cake crumb. Macerate strawberries for at least 15 minutes to draw out juices. Whip cream to soft peaks to avoid graininess. Use a serrated knife to slice pound cake to prevent squashing. Chill trifle for at least 2 hours to meld flavors and prevent dryness. For dairy-free, substitute heavy cream with whipped coconut cream and butter with vegan margarine. Gluten-free flour blend can be used for a gluten-free version.

Nutrition

Keywords: strawberry shortcake, trifle, homemade pound cake, easy dessert, creamy dessert, layered dessert, fresh strawberries

Find it online: https://lucastable.com/easy-creamy-strawberry-shortcake-trifle-recipe-with-homemade-pound-cake/