Strawberry Shortcake Trifle

This Strawberry Shortcake Trifle recipe is simple to make with layers of moist vanilla cake, fresh strawberries, strawberry sauce & fresh whipped cream! It’s perfect for fresh summer strawberries!

If you love trifle, you’ll adore this Triple Berry Trifle! And for strawberry dessert fans, this traditional Strawberry Shortcake recipe can’t be beat.

A glass bowl with strawberry trifle layers

So the boys are at the most fun age right now – 6 months. I imagine every stage could be a new favorite, but so far this one is a blast. The boys are so curious and sweet – smiling and laughing like crazy. They are sitting so well on their own, though a touch wobbly. And they are still little snugglers, which I’ll take all day long. The other morning, Ashton started mimicking the kisses I was giving him and gave me some big, drooly open-mouthed kisses for the first time. It was SO cute!

This summer we’ve been going to the pool, going out and about now that they are more portable, and going for nice, long walks. We are even taking them to the beach for the first time next month and I cannot wait to see them in the sand and ocean for the first time! While I’m looking forward to some cooler weather as fall approaches, I’m going to be sad to say goodbye to the warmth and being outside. Before that happens though, we are going to enjoy as much of the remaining summer as we can.

A glass bowl with strawberry trifle layers

Why I Love this Trifle

A Strawberry Shortcake Trifle combines two things that are perfect for the remainder of summer – strawberry shortcake and trifles! I love the delicious strawberries you get this time of year – I can eat them by the carton – and this trifle is FULL of strawberries! And when you combine them with cake and whipped cream in a simple-to-make dessert like a trifle, I’m totally sold!

A glass bowl with strawberry trifle layers

How to Make a Strawberry Shortcake Trifle

Make the vanilla cake: To make the trifle, I started with my Moist and Fluffy Vanilla Cake. It’s so tender, soft and fluffy and has such a wonderful buttery vanilla flavor. The cake has wonderful reviews and is a reader favorite! It’s perfect in this trifle.

Make the strawberry sauce: Next up is the strawberry sauce. You’ll puree about a pound of strawberries and combine it with some sugar and vanilla extract, then cook it over the stove to thicken it up a bit and bring out the flavor of the strawberries. It’s very similar to the strawberry sauce I used on my Strawberry Poke Cake and it adds great flavor and moisture.

Assemble the layers with whipped cream: The cake and strawberry sauce are layered with freshly chopped strawberries and homemade whipped cream. The whole dessert is light, full of strawberries and just like eating strawberry shortcake in trifle form. This is my kind of strawberry trifle! Such a delicious, classic dessert!

A glass bowl with strawberry trifle layers

More strawberry recipes you’ll love:

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Strawberry Shortcake Trifle in trifle dish

Strawberry Shortcake Trifle

  • Author: Life, Love and Sugar
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 1 hr 45 min, plus cooling time
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Strawberry Shortcake Trifle is simple to make with layers of moist vanilla cake, fresh strawberries, strawberry sauce and fresh whipped cream!


Vanilla Cake

  • 3 cups (390g) all purpose flour
  • 1/4 tsp baking soda
  • 2 3/4 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups (336g) unsalted butter, room temp
  • 2 cups (414g) sugar
  • 4 egg whites
  • 3 tsp vanilla extract
  • 1 1/2 cups (360ml) milk

Strawberry Sauce

  • 1 lb strawberries, pureed
  • 1/2 cup (104g) sugar
  • 3/4 tsp vanilla extract

Whipped Cream

  • 2 3/4 cups (660ml) heavy whipping cream, cold
  • 1 1/2 cup (173g) powdered sugar
  • 1 tbsp vanilla extract
  • 2 lbs strawberries, chopped (about 5 cups)


Make the Vanilla Cake

  1. Preheat the oven to 350°F (176°C). Grease a 9×13 cake pan.
  2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl. Set aside.
  3. Beat the butter and sugar in a large bowl on medium speed about 2 minutes, until light and fluffy. Scrape down the sides of the bowl.
  4. Add the egg whites and vanilla and beat on medium speed until well combined and smooth.
  5. Add about a third of the flour mixture to the batter and beat on medium speed until incorporated.
  6. Add about half of the milk and beat on medium speed until incorporated.
  7. Add another third of the flour mixture and beat until incorporated, scraping down the sides of the bowl as needed.
  8. Add the remaining milk and beat on medium speed until incorporated.
  9. Add the remaining flour mixture and beat until well combined, scraping down the sides of the bowl as needed.
  10. Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The cake will be browned on top.
  11. When the cake is done, set aside to cool.

Make the Strawberry Sauce

  1. To make the strawberry sauce, add the strawberry puree, sugar and vanilla extract to a medium saucepan. Cook over medium heat until it begins to boil, stirring occasionally.
  2. Allow sauce to boil for one minutes, then remove from heat and seat aside to cool.

Make the Whipped Cream & Assemble the Trifle

  1. When everything has cooled, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
  2. To layer everything in the trifle dish, add a layer of cake on the bottom, then about half of the chopped strawberries, about half of the strawberry sauce, then about half of the whipped cream.
  3. Add a second layer of cake, strawberries and strawberry sauce, then pipe the remaining whipped cream on top in swirls. Add a few additional strawberries on top as decoration.


Note: You may not need to use all of the cake for the trifle.

Keywords: strawberry dessert recipe, strawberry trifle recipe, trifle recipes


Strawberry Shortcake Trifle collage

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Recipe rating

  1. Ella

    This was so easy to make especially with the detailed instructions! It was so delicious! Thank you for the recipe 🙂

  2. Amie

    This was so yummy and my entire family loved it. Tour recipes are delicious. For mother’s day I am going to try the nutella cheese cake…. so excited. Happy to continue to try new recipes in the future… Excellent work. ❤️❤️❤️❤️

  3. Mindy

    Made this for a dinner party Saturday night and it was a big success! Everyone loved it.
    I have more than enough cake left over to make a second one.

  4. Beatrice

    Followed this recipe exactly and it was DELICIOUS!  Will definitely put this in my lineup of “favorites” ❤️😋

  5. Diana Richardson

    I have not tried this recipe yet but wanted to know if I would I be able to use frozen strawberries since fresh are not in season in this part of the country??

    1. Lindsay

      I personally wouldn’t really recommend frozen strawberries. When they thaw, they are quite soft and soggy. I personally don’t think I would care for that texture, but if you would like that then you could certainly use them.

  6. Karen

    My husband has been wanting a Strawberry Shortcake so I made your recipe! Actually had to go out and buy a trifle bowl – LOL!!  It was sooooo good!! My one recommendation is to let it sit in refrigerator overnight and it will be amazing!  Will most definitely keep this one on file for another day!!!!

  7. Alisha

    How long after making would this stay good? 2 days refrigerated? 🙂 ate (most) yesterday everyone loved it thanks! 

  8. Carm morelli

    Hi Lindsay your trifle looks great it will be my first time making a trifle. I’m just wondering if you ever used a sweet liquor in this trifle recipe or would it taste off because of the strawberry sauce ? Just wondering and how would I add it

  9. Becky

    Making this for Easter dessert. RE: strawberry sauce – next time I’d use less sugar, no vanilla, and possibly a little lemon juice to brighten the sauce. Looking forward to it!

    1. Lindsay

      You can, but generally speaking heavy cream (as opposed to heavy whipping cream) doesn’t hold it’s shape quite as well or for quite as long.

      1. Lindsay

        I would suggest putting the short cakes together with the strawberries and whipped cream just before eating. That way they don’t get soggy.

  10. Sera

    Just wondering how soon from serving should the trifle be assembled. Can it be put together the night before or morning of an event? Does it ruin its presentation if done in advance and put in the fridge?

  11. M

    I made this cake for my best friends 50th Birthday and it was a huge hit. The kids love everything chocolate so we had brownies as a backup but all the kids loved it and had had seconds. Thanks for sharing!

  12. Lin

    Since peaches are prime right now in my area (and my cousin owns an orchard), do you think I could make a sauce using them instead of the strawberries? The last peaches we had, though ripe were quite sour (but I love that taste!) so I’m thinking the sauce may need a little more sugar.

  13. Onebadcookie

    Hi Lindsay, This recipe came at the right time. I just purchased a new truffle bowl and now I have something to fill it up with. We love strawberry shortcake so this will do just fine. One question…….looking at the link to your Moist and Fluffy Vanilla Cake Recipe, I noticed that it does not list salt in the ingredients and this shortcake recipe does (1 tsp). Are both correct?

    1. Lindsay

      Perfect! I hope you enjoy it! Yes, both are correct. In the cake itself, I list using salted butter. In this post I list unsalted butter and then add my own salt. You could do it either way. 🙂

      1. Kamerin H

        I was baking my cake and I baked it for 40 minutes but I pulled it out and it was wiggly and almost liquid. I put an extra 15 minutes so If you want you can add that to the recipe or something.  

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12