Strawberry Shortcake Trifle
This recipe guides you through creating a luscious Strawberry Shortcake Trifle. It involves baking a tender sheet cake, preparing a vibrant strawberry sauce with gelatin, and whipping a smooth, sweet yogurt cream. These elements are artfully layered in a trifle dish and chilled, resulting in a refreshing and elegant dessert perfect for gatherings.
Equipment
- 1 Electric Mixer with paddle and whisk attachments
- 1 Rimmed Baking Sheet
- 1 Saucepan
- 1 Trifle Dish or large glass bowl
- 1 Sifter
Ingredients
Main
- Nonstick baking spray for the parchment
- 1 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 9 tablespoons 1 stick plus 1 tablespoon unsalted butter, at room temperature
- 3 large eggs at room temperature
- 1/2 cup sour cream at room temperature
- 1 teaspoon vanilla extract
- 6 strawberries halved
- Fresh mint leaves for serving
- 1 1/2 cups granulated sugar
- 3 tablespoons cornstarch
- One 3.5-ounce package strawberry-flavored gelatin
- 2 1/2 pounds fresh strawberries hulled and halved
- 1 1/2 cups plain Greek yogurt
- 1 1/2 cups cold heavy cream
- 3/4 cup granulated sugar
- 3 tablespoons brown sugar
Instructions
- For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment and spray with baking spray.
- Sift together the flour, cornstarch, baking soda and salt in a bowl.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the granulated sugar and butter until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
- Pour into the prepared baking sheet and bake until the cake is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Set aside and allow to cool completely.
- For the strawberries in sauce: Put the granulated sugar, cornstarch, gelatin and 1 1/2 cups water in a saucepan. Stir together and bring to a boil. Cook until starting to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Set aside in the fridge and allow the mixture to thicken, stirring occasionally, 10 to 15 minutes.
- For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the yogurt, cream, granulated sugar and brown sugar on high until smooth and silky.
- Once the cake is cool, flip out onto a cutting board and remove the parchment. Cut the cake into 1.5-inch cubes.
- To assemble the trifle, place half of the cake pieces into the bottom of a trifle dish or large glass bowl. Top with half of the strawberries in sauce, then half of the sweet yogurt cream. Repeat the layers of cake, strawberries in sauce and cream. Garnish with fresh halved strawberries and mint leaves. Cover and place in the refrigerator to chill for at least 2 hours.
Notes
Ensure all dairy and eggs are at room temperature for a smooth, cohesive cake batter; avoid overmixing the dry ingredients to keep the cake tender. For the strawberries, make sure the sauce fully coats them and allow adequate chilling for thickening. When whipping the yogurt cream, ensure ingredients are very cold for maximum volume and stability. Chilling the assembled trifle for at least 2 hours is critical for the layers to set properly and the flavors to meld, preventing a soggy outcome. For an elevated touch, consider adding a hint of lemon zest to the yogurt cream or a splash of orange liqueur to the cake for extra depth.