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Easy No-Bake Strawberry Shortcake Trifle Recipe Perfect for Summer Desserts

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A quick and refreshing no-bake strawberry shortcake trifle that layers juicy strawberries, fluffy whipped cream, and tender pound cake for a perfect summer dessert.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 loaf store-bought pound cake, cut into 1-inch cubes
  • 2 cups heavy whipping cream, chilled
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Macerate the strawberries by tossing sliced strawberries with granulated sugar and lemon juice in a medium bowl. Let sit for about 10 minutes until juicy and syrupy.
  2. Prepare the whipped cream by beating heavy whipping cream with powdered sugar and vanilla extract in a chilled large bowl using an electric mixer on medium-high speed until soft peaks form.
  3. Cube the pound cake into roughly 1-inch cubes.
  4. Assemble the trifle by layering pound cake cubes, macerated strawberries with juice, and whipped cream in a trifle bowl. Repeat layers until the bowl is full, finishing with a whipped cream layer on top.
  5. Cover the trifle with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld and cake to soak up strawberry syrup.

Notes

If strawberries release too much liquid, drain some syrup before layering to avoid sogginess. Reserve a few strawberry slices for garnish. Use cold cream and a chilled bowl for fluffier whipped cream. Avoid overwhipping cream to prevent it turning buttery. For dairy-free, substitute heavy cream with coconut cream whipped with maple syrup. Pound cake can be swapped with sponge or angel food cake. Chill at least 1 hour for best texture. Store leftovers covered in refrigerator up to 2 days; do not reheat.

Nutrition

Keywords: no-bake, strawberry shortcake, trifle, summer dessert, easy dessert, quick dessert, whipped cream, pound cake, fresh strawberries

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