Description
A gorgeous, no-bake summer dessert that layers fresh strawberries, sweetened whipped cream, and moistened shortcake biscuits. This make-ahead trifle stays crisp until serving and offers a stress-free way to impress guests.
Ingredients
Scale
- 3 cups fresh strawberries, sliced
- 1/2 cup strawberry jam or preserves
- 2 cups heavy cream (full-fat)
- 1/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 boxes store-bought shortcake biscuits
- 1/2 cup whole milk
- Optional: Extra whipped cream for topping
Instructions
- Hull and slice the strawberries. Toss them with the strawberry jam and let them sit for 15-20 minutes to draw out juices.
- In a large mixing bowl, whip the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
- Cut the shortcake biscuits into 1-inch cubes.
- Lightly brush the shortcake cubes with milk or reserved strawberry syrup to moisten them.
- In a large glass trifle bowl, start with a layer of shortcakes, spread half the whipped cream, and add half the strawberries. Repeat the layers.
- Finish with a layer of cream on top and decorate with whole strawberries and a dusting of powdered sugar.
- Refrigerate for at least 2 hours (or overnight) to allow flavors to meld and texture to set.
- Serve scooped into bowls with extra whipped cream if desired.
Notes
Ensure your bowl and beaters are cold before whipping the cream to ensure it holds stiff peaks. Do not reheat this dessert as it will melt the cream. It does not freeze well due to the dairy content. For a gluten-free version, use gluten-free shortcake biscuits.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 28
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: strawberry shortcake trifle, no-bake dessert, summer dessert, make-ahead dessert, strawberry trifle, easy dessert, party dessert