Description
This Strawberry Shortcake Trifle with Angel Food Cake is a delightful dessert featuring layers of strawberries, whipped cream, and fluffy cake. Perfect for gatherings or a special treat!
Ingredients
Scale
- 1 Angel Food Cake (cut into 1" cubes)
- 2 tablespoons cornstarch
- 1 1/2 tablespoons cold water
- 4 cups strawberries (quartered, divided)
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 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 by combining cornstarch and cold water in a small bowl and set aside.
- In a medium saucepan over medium heat, combine 2 cups of quartered strawberries, sugar, water, and lemon juice, and bring to a boil.
- Once boiling, reduce heat to low and stir in the cornstarch mixture, cooking for 1 minute, stirring constantly until thickened.
- Add the remaining 2 cups of strawberries and cook for an additional minute before removing from heat.
- Make the Greek yogurt whipped cream by beating heavy cream, powdered sugar, and vanilla extract until medium peaks form.
- Fold in Greek yogurt until well combined.
- To assemble the trifle, layer 1/3 of angel food cake cubes at the bottom of a trifle dish, followed by 1/3 of whipped cream and a portion of the strawberry sauce.
- Repeat the layers two more times, finishing with the last of the strawberry sauce on top.
- Refrigerate the trifle for at least 1 hour, serving the same day or within 6-8 hours for best taste.
Notes
For added freshness, top with sliced fresh strawberries before serving.
This dessert is best enjoyed the same day it’s made for optimal flavor and texture.
You can use other berries if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg