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Champagne Strawberry Shortcake Trifle

Champagne Strawberry Shortcake Trifle - featured image
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A festive, crowd-pleasing dessert featuring layers of tender shortcake, champagne-soaked strawberries, and fluffy whipped cream. Perfect for parties, brunches, and celebrations, this trifle is easy to assemble and guaranteed to impress.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup whole milk, cold
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 pounds fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1/2 cup champagne or sparkling wine (dry variety preferred)
  • 1 teaspoon fresh lemon juice (optional)
  • 2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons cream cheese, softened

Instructions

  1. Preheat oven to 400°F. Line an 8-inch square baking pan with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in cold butter until mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together milk, egg, and vanilla extract.
  5. Pour wet ingredients into dry and gently mix until just combined.
  6. Spread batter into prepared pan and bake for 15-18 minutes until golden and springy. Let cool completely.
  7. Cut cooled shortcake into 1-inch cubes. If using store-bought cake, cube and set aside.
  8. In a large bowl, combine sliced strawberries, sugar, champagne, and lemon juice (if using). Toss gently and let sit for at least 10 minutes.
  9. Chill mixing bowl and beaters for 10 minutes. Combine heavy cream, powdered sugar, and vanilla in the cold bowl. Beat until soft peaks form.
  10. Add softened cream cheese and beat another 30 seconds until fluffy and stable.
  11. Layer shortcake cubes in the bottom of a glass trifle dish. Spoon half the champagne strawberries (with juices) over cake. Spread a generous layer of whipped cream.
  12. Repeat layers: cake, berries, cream. Finish with whipped cream and extra strawberry slices on top.
  13. Cover trifle with plastic wrap and chill for at least 1 hour (up to 6 hours). Serve cold.

Notes

For gluten-free, use a GF baking mix or store-bought GF cake. For dairy-free, use coconut cream and omit cream cheese. Substitute sparkling cider or grape juice for alcohol-free version. Chill all components for best texture. Trifle can be assembled up to 6 hours ahead. Leftovers keep up to 2 days in the fridge.

Nutrition

Keywords: champagne trifle, strawberry shortcake, party dessert, easy trifle, brunch dessert, spring dessert, summer dessert, layered dessert, whipped cream, berries, celebration dessert

Find it online: https://bitefuljoy.com/champagne-strawberry-shortcake-trifle-easy-dessert-for-parties/