Nothing captures the essence of summer quite like a strawberry shortcake trifle. This delightful layered dessert combines the freshness of juicy strawberries, the lightness of whipped cream, and the comforting texture of sponge cake, creating a harmony of flavors and textures that is simply irresistible.
Ingredients
Scale:
1 pound of sponge cake (store-bought or homemade)
4 cups of fresh strawberries, hulled and sliced
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups prepared custard (optional)
Instructions
In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip the mixture on medium-high speed until soft peaks form, about 3-5 minutes.
Rinse the strawberries under cool water, hull them, and slice them into quarters. Optionally sprinkle sugar over them and let sit to release juices.
Cut the sponge cake into bite-sized cubes. In a trifle dish or glasses, layer sponge cake, strawberries, and whipped cream.
Continue layering until the top is reached, finishing with whipped cream. Optionally add a layer of custard.
Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Before serving, top with additional strawberries and fresh mint. Serve chilled.
