Description
This Strawberry Shortcake Trifle with Angel Food Cake is a delightful blend of fluffy cake, sweet strawberries, and rich whipped cream. Perfect for gatherings!
Ingredients
Scale
- 1 Angel Food Cake (cut into 1" cubes)
- 2 tablespoons cornstarch
- 1 1/2 tablespoons cold water
- 4 cups strawberries (quartered, and divided)
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 1/2 cups heavy cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups plain Greek yogurt
Instructions
- Combine cornstarch and cold water in a small bowl and set aside.
- In a medium saucepan, mix 2 cups of quartered strawberries, sugar, water, and lemon juice. Heat to a boil, then reduce to low heat.
- Stir in the cornstarch slurry and simmer for 1 minute, then add the remaining strawberries and cook for an additional minute until thickened. Remove from heat.
- Next, in a mixing bowl, whip heavy cream, powdered sugar, and vanilla until medium peaks form. Fold in Greek yogurt until combined.
- Layer 1/3 of the angel food cake cubes in the trifle dish. Add 1/3 of the whipped cream, spreading to cover the cake, followed by 1/3 to 1/2 of the strawberry sauce.
- Repeat the layers: cake, whipped cream, strawberry sauce, and finish with the last of the strawberry sauce.
- Chill the trifle in the fridge for at least 1 hour before serving. Optionally add sliced fresh strawberries on top before serving.
Notes
Best enjoyed the same day it’s made or within 6-8 hours.
Ensure the trifle is kept covered in the fridge until ready to serve to maintain freshness.
Using a trifle dish enhances the presentation and layering of the dessert.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg