Description
This Strawberry Shortcake Trifle with Angel Food Cake is a delicious and easy dessert, featuring layers of fresh strawberries, whipped cream, and angel food cake. Perfect for celebrations or a sweet treat!
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
Instructions
- Combine cornstarch and cold water in a small bowl, set aside.
- In a medium saucepan over medium heat, mix 2 cups strawberries, sugar, water, and lemon juice; bring to boil.
- Reduce heat to low, stir in cornstarch mixture, cook for 1 minute while stirring constantly, then add remaining strawberries and cook for another minute until thickened.
- In a stand mixer, whip heavy cream, powdered sugar, and vanilla extract until medium peaks form, then mix in Greek yogurt until combined.
- In a trifle dish, layer 1/3 of angel food cake cubes, then dollop 1/3 of the Greek yogurt whipped cream, and spread strawberry sauce over.
- Repeat layers of cake, whipped cream, and strawberry sauce two more times, finishing with a bit of strawberry sauce on top.
- Chill the trifle for at least 1 hour before serving, and garnish with fresh strawberries if desired.
Notes
Trifle is best enjoyed the same day it’s made or within 6-8 hours for optimal freshness.
Feel free to substitute other berries for a mixed berry trifle.
Make sure to chill the trifle to allow the flavors to meld beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg