Description
Layers of light angel food cake, sweet strawberry sauce, and fluffy whipped cream create this stunning Strawberry Shortcake Trifle. Perfect for any occasion!
Ingredients
Scale
- 1 cup sifted cake flour
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract (optional)
- 2 pounds fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
- 3 cups heavy cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries, for garnish
- Mint sprigs, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Do not grease your angel food cake pan! Have your tube pan (preferably ungreased) ready.
- In a medium bowl, sift together the cake flour and ¾ cup of the granulated sugar. Sift at least twice.
- In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and salt.
- Gradually add the remaining ¾ cup of granulated sugar, about a tablespoon at a time, while continuing to beat the egg whites on medium-high speed. Beat until stiff, glossy peaks form.
- Gently fold in the vanilla extract and almond extract (if using).
- Gradually fold in the sifted flour mixture, about ¼ cup at a time, into the egg white mixture. Use a gentle folding motion.
- Pour the batter into the ungreased tube pan. Do not level the batter. Bake for 35-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Immediately invert the pan onto a wire rack. Let the cake cool completely upside down in the pan (about 1-2 hours).
- Once the cake is completely cool, run a thin knife or spatula around the edges of the pan to release the cake. Gently remove the cake from the pan.
- In a medium saucepan, combine the sliced strawberries and granulated sugar.
- Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture comes to a simmer (about 5-7 minutes).
- Stir in the lemon juice.
- If you want a thicker sauce, whisk the cornstarch with 1 tablespoon of cold water to create a slurry. Stir the slurry into the strawberry mixture and cook for another minute or two, until the sauce thickens slightly.
- Remove the saucepan from the heat and let the strawberry sauce cool completely. You can refrigerate it to speed up the cooling process.
- Make sure your mixing bowl and whisk attachment are well chilled.
- Pour the cold heavy cream into the chilled mixing bowl. Beat with an electric mixer on medium speed until soft peaks form.
- Gradually add the powdered sugar and vanilla extract. Continue to beat until stiff peaks form.
- If you’re not using the whipped cream immediately, refrigerate it until ready to assemble the trifle.
- Cut the angel food cake into bite-sized cubes.
- Select a large trifle bowl or a clear glass serving dish.
- Start with a layer of angel food cake cubes at the bottom of the bowl.
- Spoon a generous amount of the cooled strawberry sauce over the cake layer.
- Top the strawberry sauce with a layer of whipped cream.
- Repeat the layers of cake, strawberry sauce, and whipped cream until you reach the top of the bowl.
- Finish with a generous swirl of whipped cream.
- Garnish the top of the trifle with fresh strawberries and mint sprigs (if using).
- Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving. Overnight is even better!
- Serve chilled and enjoy!
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overwhip the cream.
- Chilling the trifle allows the flavors to meld.
- Customize the trifle with other fruits or cake types.
- The individual components can be made ahead of time.
- Presentation matters! Arrange the layers neatly.
- Prep Time: 45 minutes
- Cook Time: 45 minutes