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″ cubes; approximately 1 lb 10 oz); 4 cups strawberries (quartered, 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 as it is delicious, you’re going to love this Strawberry Shortcake Trifle Recipe. It’s got all the best parts of a classic strawberry shortcake — fluffy angel food cake, luscious whipped cream with a tangy twist, and fresh strawberry sauce — all layered up in a gorgeous trifle dish. When I first tried this combination, I was hooked, and now it’s my go-to for gatherings because it’s easy to put together, yet feels special and impressive. Trust me, once you make this, your family and friends will be asking for it again and again.

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Why You’ll Love This Recipe

Light and Refreshing: The angel food cake keeps it airy, making it perfect for spring and summer.
Layered Flavors: The strawberry sauce and Greek yogurt cream complement each other beautifully for a balanced sweetness.
Simple Preparation: No fancy baking skills required, and you can assemble it ahead of time.
Crowd Pleaser: My family always goes crazy for this at parties and holidays!

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

Each ingredient plays a specific role to build up texture and flavor in this Strawberry Shortcake Trifle Recipe. You’ll want to use fresh, ripe strawberries and good-quality angel food cake for the best results.

Angel Food Cake: I recommend using homemade or bakery-fresh for that perfect light crumb that soaks up the sauces.
Cornstarch: This helps thicken the strawberry sauce so it’s not too runny.
Cold Water: Used to mix with cornstarch for a smooth thickening slurry.
Strawberries: Fresh and quartered, they’ll give a juicy burst of flavor in every bite.
Granulated Sugar: Sweetens the strawberry sauce, balancing the tartness of the fruit.
Lemon Juice: Adds a bright, fresh note that wakes up the strawberries.
Heavy Cream: Whipped to fluffy perfection, it brings richness to the trifle.
Powdered Sugar: Sweetens the whipped cream without any grit.
Vanilla Extract: A splash of vanilla deepens the flavor of the cream.
Plain Greek Yogurt: This is my secret swap to lighten up the cream with a tangy kick.

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 love that this Strawberry Shortcake Trifle Recipe is so versatile — you can easily swap things out to suit your taste or dietary needs. Here are a few ways I’ve jazzed it up depending on my mood or who I’m serving it to:

Berry Swap: I’ve used blueberries or raspberries instead of strawberries, and it works wonderfully, especially when berries are in season.
Gluten-Free: Try a gluten-free angel food cake or use gluten-free sponge cake for anyone with gluten sensitivities.
Non-Dairy Version: Substitute coconut cream for heavy cream and use dairy-free yogurt to make it vegan-friendly.
Extra Boozy: Adding a splash of limoncello or strawberry liqueur to the strawberry sauce gives a grown-up twist.

How to Make Strawberry Shortcake Trifle Recipe

Step 1: Prepare the Strawberry Sauce

Start by combining three cups of your quartered strawberries with sugar, water, and lemon juice in a saucepan. Bring the mixture to a gentle boil, then reduce heat and simmer for about 10 minutes until the strawberries start to break down and create a natural syrup. Mix cornstarch with cold water separately, then stir it in to thicken the sauce. Simmer for another couple of minutes until glossy and thickened, then remove from heat and let it cool. Pro tip: Make sure the strawberry sauce isn’t too hot when you layer your trifle, or it might make your angel food cake soggy faster.

Step 2: Whip the Cream and Yogurt

While your strawberry sauce cools, grab a large bowl and whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Then gently fold in the plain Greek yogurt to add a lovely tang and lighten up the richness. This combo gives the whipped cream a fresh brightness that balances the sweet strawberry layers beautifully.

Step 3: Cube the Angel Food Cake

Cut your angel food cake into about 1-inch cubes. I find that this size is perfect — small enough to scoop in layers, but big enough to hold its shape and soak up some strawberry sauce without falling apart.

Step 4: Assemble the Trifle

Now for the fun part! In a large glass trifle bowl or individual parfait glasses, layer a third of the cake cubes, then spoon over a layer of strawberry sauce, followed by a layer of the whipped cream and Greek yogurt mix, and scatter some quartered fresh strawberries on top. Repeat this two more times, finishing with the cream mixture and a few strawberry slices as a pretty garnish. Refrigerate for at least an hour to let the flavors meld and the cake absorb the delicious sauce.

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Pro Tips for Making Strawberry Shortcake Trifle Recipe

Use Fresh Strawberries: Fresh berries give the best flavor and texture; frozen berries don’t hold up as well in texture or taste here.
Don’t Overmix Your Whipped Cream: Fold in yogurt gently to keep the cream airy and fluffy.
Layering Key: Alternate layers evenly so every spoonful has a bit of cake, fruit, and cream.
Chill Before Serving: Let it set for at least an hour — it’s worth the wait for those flavors to really come together.

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 finish mine off with a few whole strawberries or a sprig of fresh mint just before serving — it adds a pop of color and a little herbal freshness that brightens each bite. If you’re feeling fancy, a light dusting of powdered sugar over the top looks beautiful too.

Side Dishes

This trifle is pretty much a showstopper on its own, but if you want to offer something alongside, simple choices work best. I love pairing it with a cup of freshly brewed coffee or a light herbal tea to balance the sweetness. For brunches, a crisp green salad or fresh fruit bowl complements it perfectly.

Creative Ways to Present

For parties, I’ve layered individual portions in clear mason jars — it’s festive and perfect for grab-and-go dessert. You can also layer the trifle in a large glass bowl and let guests scoop themselves, which always makes an impressive centerpiece. Play with different glassware shapes to make it visually fun and inviting.

Make Ahead and Storage

Storing Leftovers

This trifle actually tastes better after a few hours in the fridge, so leftovers are usually a treat the next day. Store it tightly covered in the refrigerator and enjoy within 2 days for the freshest flavor and texture.

Freezing

I don’t typically freeze strawberry shortcake trifle because the cream and fruit don’t freeze well and tend to separate after thawing. If you want to prep components ahead, consider freezing just the angel food cake cubes separately.

Reheating

This dessert is best enjoyed chilled, so no reheating needed! Just take it out of the fridge about 10 minutes before serving to take off the chill slightly and let those flavors come alive.

FAQs

Can I use store-bought angel food cake for this Strawberry Shortcake Trifle Recipe?

Absolutely! Store-bought angel food cake works well if you don’t have time to bake your own. Just make sure it’s fresh and soft, as that will absorb the strawberry sauce nicely without becoming mushy.
Is Greek yogurt necessary in the whipped cream mixture?

While not absolutely necessary, Greek yogurt adds a subtle tang and lightens up the richness of the cream, making the trifle taste fresher and less heavy. You can omit it if you prefer classic whipped cream.
How long can I make the trifle ahead of time?

You can assemble the trifle up to a day in advance. Just keep it covered and chilled in the fridge. This resting time actually helps the flavors meld together wonderfully.
Can I make this recipe dairy-free?

Yes! Swap heavy cream with coconut cream and use a dairy-free yogurt alternative. Just be aware that it will change the flavor a bit but still be delicious.

Final Thoughts

This Strawberry Shortcake Trifle Recipe has a special place in my heart because it reminds me of sunny afternoons and happy family moments. It’s one of those desserts that looks impressive but feels so effortless — and the layers of fresh strawberries, airy cake, and creamy tang make it the perfect crowd-pleaser. If you want to wow your guests or just treat yourself to something delightful, give this one a try. I promise you’ll be smiling with every delicious spoonful.