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Judy John

Pound Cake Strawberry Shortcake Trifle Recipe

This pound cake strawberry shortcake trifle layers dense cake, fresh strawberries, and whipped cream for a visually stunning and delicious dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Layer
  • 3 cups pound cake cubed
Strawberry Layer
  • 2 cups fresh strawberries sliced
  • 3 tbsp sugar
Cream Layer
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Measuring Cups
  • Spatula
  • Trifle Bowl
  • Knife
  • Refrigerator

Method
 

  1. Whip cream with sugar and vanilla until soft peaks form. Keep texture light.
  2. Mix strawberries with sugar and let juices develop for flavor.
  3. Layer pound cake cubes in trifle bowl as base.
  4. Add strawberries and whipped cream layers evenly. Repeat layers.
  5. Chill before serving to set layers and enhance texture.

Notes

For softer texture, let cake absorb juices longer. For firmer layers, chill well before serving. Freeze briefly for neater assembly. Add liqueur or citrus zest for variation. Store refrigerated and consume within two days.