Galentines Strawberry Shortcake Trifle

This Galentines Strawberry Shortcake Trifle is a wonderful way to celebrate friendship with a dessert that perfectly balances sweet shortcake, juicy fresh strawberries, and fluffy whipped cream. It makes a stunning centerpiece for any gathering and brings a light, refreshing sweetness that everyone enjoys.

I first made this for a Galentines party and was amazed at how quickly it disappeared. Friends loved the mix of textures and the bright strawberry flavor—it’s now a go-to for special occasions.

Ingredients

• Two cups all-purpose flour: the base for tender shortcakes choose fresh flour for best results
• Quarter cup granulated sugar: sweetens the dough just right without overpowering
• One tablespoon baking powder: creates lightness and rise in the shortcakes
• Half teaspoon salt: balances sweetness and enhances flavor
• Half cup cold unsalted butter cubed: essential for flaky shortcakes keep it very cold before cutting in
• Two thirds cup whole milk: adds moisture and richness to the dough
• One large egg: binds the ingredients together for a tender crumb
• One and a half pounds fresh strawberries hulled and sliced: delivers natural sweetness and juiciness select ripe and fragrant berries
• One third cup granulated sugar: to macerate strawberries and bring out their juices
• One teaspoon lemon juice: brightens the strawberry flavor
• Two cups heavy whipping cream: yields the creamy whipped topping
• Quarter cup powdered sugar: sweetens the whipped cream delicately
• One teaspoon pure vanilla extract: adds warmth and depth to the whipped cream

Step-by-Step Instructions

Preheat the Oven:

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Mix Dry Ingredients:

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt thoroughly to evenly distribute the rising agent and salt.

Cut in Butter:

Add the cold cubed butter to the dry mixture. Use a pastry cutter or your fingertips to cut the butter in until the mixture resembles coarse crumbs. Keeping the butter cold is key for flaky shortcakes.

Combine Wet Ingredients:

Whisk the milk and egg together in a small bowl until well blended. This will ensure smooth incorporation when added to the dry ingredients.

Form the Dough:

Add the wet mixture to the dry ingredients and gently mix with a spatula until just combined. Be careful not to overmix or tough shortcakes may result.

Bake the Shortcakes:

Drop 8 to 10 mounds of dough onto your prepared baking sheet. Bake for 15 to 20 minutes until they are golden brown on top. Let them cool completely before cutting into bite-sized pieces.

Macerate the Strawberries:

In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently and let them rest for at least 15 minutes. This draws out the natural juices, intensifying flavor and sweetness.

Whip the Cream:

Using a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This creates a light and airy cream to layer in the trifle.

Assemble the Trifle:

In a large trifle dish or individual glasses, layer half the shortcake cubes, half the macerated strawberries with their juices, and half the whipped cream. Repeat these layers with the remaining ingredients.

Garnish and Serve:

Top with extra strawberries or festive heart-shaped sprinkles if you want to add a fun touch. Serve immediately or chill for up to two hours for the flavors to meld.

Save

My favorite part is the macerated strawberries because they release so much natural sweetness and juice—it’s what really brings the whole dessert to life. One Galentines Day I made this, it was the centerpiece and sparked so many warm conversations about friendships and sweet memories.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days. Because the shortcakes can soften, try to keep them separate from the whipped cream and strawberries if you expect to save portions for later. Assemble individual servings fresh when possible to maintain the perfect texture.

Ingredient Substitutions

You can swap whole milk for buttermilk to add a slight tang to the shortcakes. Fresh strawberries can be replaced with other berries like raspberries or blackberries depending on the season. For a dairy-free version, use coconut cream whipped with powdered sugar and vanilla as a substitute for heavy cream.

Serving Suggestions

Serve this trifle with a cup of hot tea or a glass of sparkling rosé to balance the sweetness. It pairs nicely with light afternoon gatherings or festive brunches. For an extra pop, sprinkle some toasted almonds on top before serving.

Cultural Context

Strawberry shortcake is a classic American dessert with roots going back to the 19th century, beloved for its simple combination of shortcake biscuits, fresh strawberries, and cream. This trifle version layers all those familiar flavors for a cult-favorite treat perfect for sharing with friends, especially on Galentines Day — a celebration of female friendship.

Pro Tips

• Make sure the butter is very cold before cutting it into the flour for flaky shortcakes
• Let the strawberries sit at room temperature for at least 15 minutes to draw out their juices
• Do not overmix the shortcake dough or the texture will become tough and dense

Recipe FAQs

→ How do I achieve flaky shortcakes?

Use cold, cubed unsalted butter and cut it into the dry ingredients until the mixture resembles coarse crumbs. This helps create tender, flaky layers when baked.

→ What’s the best way to prep strawberries for the trifle?

Slice fresh strawberries and toss them with granulated sugar and lemon juice. Let them sit for at least 15 minutes so they release their natural juices, enhancing flavor and moisture.

→ Can I prepare the trifle in advance?

You can bake the shortcakes and macerate the strawberries several hours ahead. Assemble just before serving to maintain the best texture and freshness.

→ How do I make the whipped cream light and fluffy?

Chill the mixing bowl and beat heavy cream with powdered sugar and vanilla until soft peaks form, then stop to avoid overbeating.

→ What variations can be added to this layered dessert?

Adding a sprinkle of toasted nuts, a drizzle of berry coulis, or heart-shaped sprinkles can add extra texture and festive appeal.