Description

This Strawberry Shortcake Trifle combines layers of fluffy angel food cake, fresh strawberries, and creamy Greek yogurt whipped cream. It’s an easy and mouthwatering dessert that’s perfect for gatherings or a sweet treat at home.

Ingredients

Scale

1 Angel Food Cake (cut into 1" cubes)
2 tablespoons cornstarch
1 1/2 tablespoons cold water
4 cups strawberries (quartered, and divided)
3/4 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
1 1/2 cups heavy cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups plain Greek yogurt

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Instructions

In a small bowl, combine cornstarch and cold water. Set aside.
In a medium saucepan over medium heat, combine 2 cups of quartered strawberries, sugar, water, and lemon juice. Bring to a boil.
Once boiling, lower the heat and stir in the cornstarch slurry. Cook for 1 minute at a simmer, stirring constantly.
Add the remaining 2 cups of strawberries and cook for an additional minute until thickened, then remove from heat.
In a stand mixer bowl, beat heavy cream, powdered sugar, and vanilla extract until medium peaks form.
Fold in Greek yogurt until well combined.
In a trifle dish, layer 1/3 of the angel food cake cubes, topped with 1/3 of the yogurt whipped cream, followed by 1/3 of the strawberry sauce. Repeat the layers twice more, finishing with strawberry sauce on top.
For garnish, slice fresh strawberries and place them on top just before serving.
Chill the trifle in the refrigerator for at least 1 hour before serving.

Notes

Best when enjoyed the same day it is made or within 6-8 hours of making.
The trifle can be assembled in advance and stored in the refrigerator until ready to serve.
For added flavor, consider using a splash of your favorite liqueur in the strawberry sauce.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 25g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg