Galentines Strawberry Shortcake Trifle (Print Version)

Tender shortcake layered with sweet strawberries and fluffy whipped cream in a festive presentation.

# What You Need:

→ Shortcake

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg

→ Strawberries

08 - 1.5 pounds fresh strawberries, hulled and sliced
09 - 1/3 cup granulated sugar
10 - 1 teaspoon lemon juice

→ Whipped Cream

11 - 2 cups heavy whipping cream
12 - 1/4 cup powdered sugar
13 - 1 teaspoon pure vanilla extract

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.
03 - In a small bowl, whisk together milk and egg. Add to dry ingredients and mix gently until just combined.
04 - Drop 8-10 mounds of dough onto prepared baking sheet. Bake for 15-20 minutes until golden. Cool completely, then cut into bite-sized pieces.
05 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let sit for at least 15 minutes to release juices.
06 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract to soft peaks using an electric mixer or whisk.
07 - Layer half of shortcake cubes in bottom of large trifle dish or individual glasses. Top with half the strawberries and their juices, then half the whipped cream. Repeat layers with remaining ingredients.
08 - Garnish with extra strawberries or heart-shaped sprinkles if desired. Serve immediately or chill up to 2 hours before serving.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes less time than you think, which means you can actually enjoy your guests instead of being stuck baking.
  • The tender shortcake stays crispy on top but softens beautifully where it touches the juicy strawberries and cream, creating this perfect texture contrast.
  • You can assemble it right in front of people or prep it ahead, making it endlessly flexible for any celebration.
02 -
  • The moment you assemble the trifle, the shortcake starts to soften from the strawberry juices, which is actually beautiful—it becomes more like a parfait—but if you need it to stay crispy on top, assemble it no more than 30 minutes before serving.
  • Macerating the strawberries (letting them sit with sugar) isn't optional; it draws out their juice and transforms them from just berries into a syrup that makes the whole dessert come together.
03 -
  • Chill your mixing bowl and beaters before whipping cream; this single step makes the difference between cream that whips in two minutes and cream that takes forever.
  • If you're using a trifle dish, look for one with straight sides instead of angled ones—you'll get better-looking layers and it's easier to scoop and serve.
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