Strawberry Shortcake Trifles (Printable Version)
Layered dessert with homemade shortcake, macerated strawberries, and vanilla whipped cream in elegant individual glasses.
# What You'll Need:
→ Shortcake
01 - 1 ½ cups all-purpose flour
02 - ⅓ cup granulated sugar
03 - 1 ½ teaspoons baking powder
04 - ¼ teaspoon salt
05 - 6 tablespoons cold unsalted butter, cubed
06 - ½ cup heavy cream
07 - 1 large egg
→ Macerated Strawberries
08 - 1 pound fresh strawberries, hulled and sliced
09 - ¼ cup granulated sugar
10 - 1 teaspoon lemon juice
→ Whipped Cream
11 - 1 cup heavy cream, chilled
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cubed cold butter and cut it in using your fingers or a pastry blender until the mixture resembles coarse crumbs.
03 - In a small bowl, whisk the heavy cream and egg together. Pour the wet mixture into the dry ingredients and stir gently just until the dough comes together.
04 - Turn the dough out onto a lightly floured surface and pat it into a ¾-inch thick round. Cut into small 1-inch squares or rounds suitable for individual trifle portions.
05 - Arrange the shortcake pieces on the prepared baking sheet and bake for 12 to 15 minutes until golden brown. Transfer to a wire rack and let cool completely.
06 - Toss the sliced strawberries with granulated sugar and lemon juice in a bowl. Let stand for 15 minutes until the berries release their natural juices.
07 - Using an electric mixer or whisk, beat the chilled heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
08 - Layer shortcake pieces, macerated strawberries with their juices, and whipped cream in individual serving glasses. Repeat the layers once more, finishing with a generous dollop of whipped cream and a few fresh strawberry slices on top.
09 - Serve immediately, or refrigerate for up to 2 hours before serving to allow the flavors to meld.
# Expert Advice:
01 -
- The individual glasses make everyone feel like they got their own special treat, and honestly, they did.
- Macerating the strawberries releases this ruby syrup that soaks into the shortcake like magic.
02 -
- Warm butter will melt into the dough instead of creating those tiny pockets that give shortcake its tender crumb.
- Letting the assembled trifles chill for even thirty minutes lets the strawberry juice seep into the cake and transforms the entire texture.
03 -
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream and it will whip in half the time.
- Save a few perfect strawberry slices from the maceration bowl for garnish so the tops look pristine.