Description
This delightful Strawberry Shortcake Trifle features layers of airy angel food cake, luscious Greek yogurt whipped cream, and a fresh strawberry sauce made with sweetened strawberries and a hint of lemon. Perfect as a light, refreshing dessert, this trifle combines the classic flavors of strawberry shortcake in an easy-to-assemble, elegant layered presentation that’s sure to impress at any gathering.
Ingredients
Scale
Angel Food Cake
- 1 Angel Food Cake (cut into 1-inch cubes; approximately 1 lb 10 oz cake)
Strawberry Sauce
- 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
Whipped Cream & Yogurt Layer
- 1 1/2 cups heavy cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups plain Greek yogurt
Instructions
- Prepare the Strawberry Sauce: In a medium saucepan, combine 3 cups of the quartered strawberries, granulated sugar, 1/4 cup water, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture begins to simmer.
- Thicken the Sauce: In a small bowl, whisk together cornstarch and 1 1/2 tablespoons cold water until smooth. Slowly pour into the simmering strawberry mixture, stirring constantly. Cook for 1-2 minutes more until the sauce thickens. Remove from heat and fold in the remaining 1 cup of strawberries. Allow to cool completely before assembling.
- Make the Greek Yogurt Whipped Cream: In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat until medium peaks form. Gently fold in the plain Greek yogurt until well combined, creating a creamy, tangy whipped cream layer.
- Assemble the Trifle: In a large trifle dish or clear glass bowl, start by layering a third of the angel food cake cubes. Spoon a layer of the strawberry sauce over the cake followed by a layer of the yogurt whipped cream mixture. Repeat the layers two more times, ending with a top layer of whipped cream and a few fresh strawberries for garnish.
- Chill and Serve: Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld and the layers to set. Serve chilled and enjoy this refreshing dessert.
Notes
- Make sure the strawberry sauce is completely cooled before layering to avoid soggy cake.
- Angel food cake can be prepared ahead of time or store-bought for convenience.
- You can substitute plain Greek yogurt with a non-dairy yogurt option to make it lactose-free.
- For a more decadent version, add a splash of strawberry liqueur or vanilla extract to the strawberry sauce.
- This trifle is best served within 24 hours for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 362 kcal
- Sugar: 40 g
- Sodium: 311 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 42 mg
