Galentines Strawberry Shortcake Trifle (Printable)

A layered delight with shortcake, fresh strawberries, and creamy whipped topping for sharing.

# What You'll 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 Steps:

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 - While shortcakes bake, combine strawberries, sugar, and lemon juice in a bowl. Toss and let sit for at least 15 minutes to macerate.
06 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla to soft peaks.
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.
08 - Garnish with extra strawberries or heart-shaped sprinkles if desired. Serve immediately or chill up to 2 hours before serving.

# Expert Suggestions:

01 -
  • It looks fancy enough to serve at dinner parties but honest enough that no one needs to know how simple it really is.
  • The shortcake stays tender and doesn't turn into sad cardboard, because you're eating it layered with cream and berries instead of naked on a plate.
  • You can make everything ahead except the final assembly, which means less panic when guests arrive.
02 -
  • Cold butter is non-negotiable for flaky shortcake, so don't pull it from the counter; go straight from the fridge or even the freezer, cutting it into cubes as you work.
  • Overmixing the dough turns shortcake dense and tough, so mix just until the dry ingredients disappear and then stop yourself from doing one more stir.
  • Maceration is the secret weapon that prevents a watery mess; those strawberries release juice slowly and evenly rather than all at once, keeping your layers intact.
03 -
  • Whip your cream in a bowl that's been chilled in the freezer for five minutes, and the whole process takes half the time with better volume and texture.
  • Assemble the trifle no more than two hours before serving so the shortcake stays tender; any longer and it starts absorbing too much moisture and loses its distinct texture.
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