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The Ultimate Easy Strawberry Shortcake Trifle with Pound Cake

Close-up of a layered strawberry shortcake trifle in a clear glass dish, featuring cake cubes, whipped cream, and fresh strawberries.
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Create a showstopper dessert with this easy Strawberry Shortcake Trifle. You layer soft pound cake, fresh strawberries, and a creamy, light filling for a beautiful, crowd-pleasing treat perfect for any gathering.

Ingredients

Scale
  • 1 (10 ounce) package frozen sweetened sliced strawberries, thawed
  • 1 pound pound cake, cut into 1-inch cubes
  • 1 cup heavy whipping cream
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, sliced

Instructions

  1. Drain the thawed sliced strawberries, reserving the liquid. Place the drained strawberries in a small bowl.
  2. In a separate small bowl, gently toss the pound cake cubes with about 2 tablespoons of the reserved strawberry liquid to moisten them slightly.
  3. Prepare the cream filling: In a large bowl, beat the heavy whipping cream until soft peaks form. Set aside.
  4. In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
  5. Gently fold the whipped cream into the cream cheese mixture until just combined. This is your creamy layer.
  6. Assemble the trifle in a large glass trifle bowl: Start with a layer of moist pound cake cubes on the bottom.
  7. Top the cake layer with half of the drained, thawed strawberries.
  8. Spread half of the creamy filling evenly over the strawberry layer.
  9. Repeat the layers: Add the remaining pound cake cubes, followed by the remaining thawed strawberries, and top with the rest of the creamy filling.
  10. Arrange the 2 cups of fresh sliced strawberries decoratively on top of the trifle.
  11. Chill the trifle for at least 2 hours before serving. This allows the flavors to meld and the cake to soften further.

Notes

  • For individual servings, assemble this dessert in small glasses or jars instead of one large bowl.
  • If you prefer a brighter strawberry flavor, you can lightly macerate the fresh strawberries with 1 tablespoon of granulated sugar for 15 minutes before layering.
  • You can substitute angel food cake for pound cake if you want a lighter texture.

Nutrition

Find it online: https://tastethisplate.com/strawberry-shortcake-trifle-recipe/