A light and festive Easter Strawberry Shortcake Trifle layered with fluffy cake, fresh strawberries, and creamy whipped filling. This dessert is perfect for spring gatherings, combining sweetness, freshness, and a beautiful layered presentation.
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Step 1
Prepare strawberries
Wash, hull, and slice strawberries. Let them sit with a little sugar to release juices.
Step 2
Make cream layer
Whip heavy cream with powdered sugar and vanilla until soft peaks form. In a separate bowl, mix cream cheese with granulated sugar, then fold into whipped cream.
Step 3
Prepare cake
Cut pound cake or sponge cake into bite-sized cubes.
Step 4
Assemble trifle
In a large trifle dish, layer cake cubes, strawberries, and cream mixture. Repeat layers until full.
Step 5
Chill and serve
Refrigerate for at least 2 hours before serving to allow flavors to blend.
Use ripe strawberries
Ripe strawberries give the best sweetness and natural juice for layering.
Chill before serving
Chilling helps the layers set and improves flavor blending.
Chocolate twist
Add chocolate shavings or use chocolate cake instead of sponge cake.
Berry mix
Add raspberries or blueberries for extra color and flavor.
Refrigerator
2 days
Keep covered to prevent drying out and absorption of fridge odors.
Q: Can I make this the night before?
A: Yes, it actually tastes better after resting overnight in the fridge.
Q: Can I use store-bought whipped cream?
A: Yes, but freshly whipped cream gives better texture and flavor.
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