Name: Strawberry Shortcake Trifle Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 Angel Food Cake (cut into 1-inch cubes; approximately 1 lb 10 oz cake); 4 cups strawberries, quartered and divided; 3/4 cup granulated sugar; 1/4 cup water; 1 tablespoon lemon juice; 2 tablespoons cornstarch; 1 1/2 tablespoons cold water; 1 1/2 cups heavy cream; 3/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 1/2 cups plain Greek yogurt

If you’re on the hunt for a dessert that’s as stunning to look at as it is delicious to eat, you’re going to absolutely adore this Strawberry Shortcake Trifle Recipe. It’s one of my all-time favorites because it combines fluffy angel food cake, luscious whipped cream blended with Greek yogurt, and a vibrant strawberry sauce layered to perfection. Trust me, once you try this, your family will be asking for it at every gathering!

💚

Why You’ll Love This Recipe

Light and Airy Texture: The angel food cake makes this trifle feel indulgent without being heavy.
Balanced Sweetness: The Greek yogurt in the whipped cream adds tang that perfectly cuts through the sugar.
Fresh and Fruity: Homemade strawberry sauce bursting with fresh berry flavor makes it irresistible.
Perfect for Any Occasion: Elegant enough for dinner parties but easy to throw together for weeknight treats.

A clear glass bowl filled with a creamy white layer topped with glossy red strawberry slices and whole strawberries, some with green leaves, all arranged in the center. A thin red syrup lightly drizzles over the white cream and around the strawberries. The bowl sits on a white marbled surface beside a soft red cloth, creating a fresh and vibrant look. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic in this Strawberry Shortcake Trifle Recipe comes from simple, fresh ingredients that complement each other beautifully. When picking strawberries, choose ripe, sweet ones—they make all the difference!

Angel Food Cake: I love making my own for extra freshness and fluff, but store-bought works fine too.
Cornstarch: This helps thicken the strawberry sauce to just the right consistency, so it doesn’t get watery.
Cold Water: Used to activate the cornstarch for thickening.
Strawberries: Fresh and juicy strawberries are key here—quarter them for perfect layering.
Granulated Sugar: Sweetens the sauce naturally and balances the tartness of the berries.
Water: To help cook down and create the strawberry sauce.
Lemon Juice: Brightens up the strawberry flavor and adds a subtle zing.
Heavy Cream: Whipped to fluffy perfection and folded into Greek yogurt for richness.
Powdered Sugar: Sweetens the whipped cream smoothly without grittiness.
Vanilla Extract: A splash adds warmth and depth to the cream.
Plain Greek Yogurt: Adds creaminess and a little tang, lightening up the whipped topping.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making recipes your own, and this Strawberry Shortcake Trifle Recipe is super versatile. You can easily swap ingredients or add a little twist based on what you have or love.

Berry Mix-Up: Sometimes I throw in blueberries or raspberries along with strawberries for extra color and flavor diversity—my guests never can guess what’s coming!
Dairy-Free Version: Use coconut cream whipped with a little powdered sugar and vanilla instead of heavy cream and Greek yogurt to keep it creamy but dairy-free.
Chocolate Addition: Add a layer of shaved chocolate or cocoa powder dusted between layers for a decadent touch that still keeps things light.
Alcohol Kick: For adult parties, splash a bit of Grand Marnier or amaretto into the strawberry sauce; it makes the flavors pop in such a fun way.

How to Make Strawberry Shortcake Trifle Recipe

Step 1: Prepare Your Strawberry Sauce

This is where the flavors really start to come alive. Combine half of your quartered strawberries with granulated sugar, water, and lemon juice in a saucepan over medium heat. Let it simmer gently for about 8-10 minutes until the strawberries break down and everything is fragrant. Next, stir in the cornstarch mixed with cold water—this thickens it up beautifully. Cook another 2 minutes, then remove from heat and fold in the rest of your fresh, raw strawberries for that delightful texture contrast.

Step 2: Whip the Cream and Greek Yogurt

Here’s a little trick I discovered: whip your heavy cream just until soft peaks form, then gently fold in powdered sugar, vanilla extract, and plain Greek yogurt. The yogurt adds a lovely tang and makes the cream lighter and less overwhelming. Don’t over-whip or it’ll turn grainy—soft, fluffy clouds are the goal here!

Step 3: Assemble the Trifle

Grab a pretty glass trifle bowl or individual dessert glasses if you’re feeling fancy. Layer cubed angel food cake at the bottom, spoon over some strawberry sauce, then add a generous dollop of the whipped cream mixture. Repeat the layers, finishing with a peak of cream and a few fresh strawberry quarters on top. This is when it starts to look like a real showstopper!

Step 4: Chill and Serve

Pop your trifle in the fridge for at least an hour to let the flavors marry and the cake soak up some of the sauce’s juiciness. I usually make this a few hours ahead or even the night before—it’s perfect for stress-free entertaining.

👨‍🍳

Pro Tips for Making Strawberry Shortcake Trifle Recipe

Fresh Strawberries Matter: I learned early on that the strawberry sauce tastes best with ripe, sweet berries—don’t settle for anything less juicy!
Don’t Overwhip Cream: Stop whipping the cream as soon as soft peaks form to avoid turning it into butter.
Layer with Care: Make sure to distribute the layers evenly so each spoonful has a bit of every component—in my experience, uneven layers leave people reaching for seconds.
Chill Time is Key: I once skipped chilling and the dessert was too runny—give it that resting time for a perfect balance of textures.

How to Serve Strawberry Shortcake Trifle Recipe

A clear glass bowl filled with a layered dessert, showing three main layers: white creamy whipped cream, bright red strawberry syrup, and fresh red strawberries, some whole with green tops and some sliced, mixed throughout. The top layer has more whipped cream and a generous amount of whole and sliced strawberries, with a shiny strawberry syrup drizzled over. A silver spoon is scooping into the dessert, holding a mix of whipped cream, syrup, and strawberries. The bowl is placed on a soft pink cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to top mine with a few fresh strawberry halves and a sprig of mint—adds a pop of color and a refreshing aroma that makes each bite feel special. Sometimes a light dusting of powdered sugar or even a little toasted almond slivers gives a nice texture contrast too.

Side Dishes

Keep the sides simple so the trifle can shine. I usually pair it with a scoop of vanilla ice cream or a small cup of chilled iced tea—perfect for warm weather when this dessert really hits the spot.

Creative Ways to Present

One time, for a birthday party, I made individual trifles in mason jars and tied a cute ribbon around each—super easy for guests to grab and go, plus it looked adorable on the dessert table. Layering in clear glasses also lets the colors pop, making it a feast for both the eyes and taste buds!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (rare in my house!), cover the trifle tightly with plastic wrap and store it in the fridge. It keeps well for up to 2 days, but I recommend eating it sooner to enjoy the fresh strawberry flavors at their best.

Freezing

I haven’t had the best luck freezing this trifle because the whipped cream and yogurt don’t thaw beautifully—they can separate and lose their texture. This one’s really best fresh or refrigerated.

Reheating

Since this is a cold dessert, it’s best served chilled. If it’s been in the fridge too long and feels a bit firm, just let it sit out for 10-15 minutes to soften slightly before serving.

FAQs

Can I use a different cake instead of angel food cake?

Absolutely! While angel food cake’s light texture is perfect, you can use sponge cake or even pound cake if you prefer something richer. Just keep in mind this might change the overall lightness of the trifle.
Is Greek yogurt necessary in the whipped cream?

Greek yogurt adds a nice tang and makes the cream feel less heavy, but if you want it purely sweet and creamy, you can omit it. Just note the whipped cream might be a bit more decadent without that tart balance.
How far ahead can I make this trifle?

Making it up to a day in advance works perfectly. It actually tastes better after chilling a few hours because the flavors meld together beautifully. Just keep it tightly covered in the fridge.
Can I make this trifle vegan?

You can substitute coconut cream for heavy cream and vegan yogurt for Greek yogurt, plus choose a vegan-friendly cake. The texture will be a bit different but still delicious!
What’s the secret to thickening the strawberry sauce perfectly?

Mixing cornstarch with cold water before adding it to the simmering strawberries is the trick. This slurry prevents lumps and thickens the sauce to a lovely consistency without making it gummy.

Final Thoughts

This Strawberry Shortcake Trifle Recipe has become my go-to when I want an easy yet show-stopping dessert. It’s the kind of treat that feels special but doesn’t require an all-day effort, and that balance is so rare. I hope you give it a try and find it as irresistible as my family does. Trust me, once you layer that first spoonful, you’re hooked!