Fresh Red White and Blue Strawberry Shortcake Trifle
A quick and easy layered summer dessert featuring fresh strawberries, blueberries, whipped cream, and shortcake cubes, perfect for BBQs and festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 pound (450 g) store-bought or homemade shortcake biscuits, cut into 1-inch cubes
- 2 tablespoons (30 ml) unsalted butter, melted (optional, for brushing)
- 2 cups (300 g) fresh strawberries, hulled and sliced
- 1 cup (150 g) fresh blueberries
- 1 tablespoon (13 g) granulated sugar (optional, for macerating strawberries)
- 2 cups (480 ml) heavy whipping cream, chilled
- 1/4 cup (30 g) powdered sugar
- 1 teaspoon (5 ml) pure vanilla extract
Instructions
- Prep the Berries (10 minutes): Toss sliced strawberries with granulated sugar in a medium bowl and let sit for 10 minutes to macerate. Add blueberries just before layering.
- Whip the Cream (5-7 minutes): Chill mixing bowl and whisk attachment. Beat cold heavy cream until soft peaks form, add powdered sugar and vanilla, then whip until stiff peaks form.
- Prepare the Shortcake (5 minutes): Cut shortcakes into 1-inch cubes. Optionally brush with melted butter and toast in a 350°F (175°C) oven for 5 minutes until golden.
- Assemble the Trifle (10 minutes): Layer one-third of shortcake cubes in a trifle bowl, spoon half the macerated strawberries with juices, add blueberries, and spread one-third of whipped cream. Repeat layers and finish with a final shortcake layer and whipped cream on top. Garnish with whole strawberries and blueberries.
Notes
Use chilled bowls and tools to help whipped cream hold shape. Assemble close to serving time to avoid sogginess. For dairy-free, use coconut cream whipped with powdered sugar and vanilla. For gluten-free, substitute shortcake with gluten-free biscuits or almond flour cakes. Let trifle sit at room temperature for 10 minutes before serving for best flavor and texture.
Nutrition
- Serving Size: About 1 cup (240 ml)
- Calories: 250
- Sugar: 18
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 25
- Protein: 3
Keywords: strawberry shortcake, trifle, summer dessert, berry dessert, easy dessert, patriotic dessert, whipped cream, shortcake