Galentines Strawberry Shortcake Trifle (Printable Version)
Sweet shortcake layers with fresh strawberries and whipped cream, perfect for special celebrations.
# Everything You’ll Need:
→ Shortcake
01 -
2 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
1 tablespoon baking powder
04 -
1/2 teaspoon salt
05 -
1/2 cup unsalted butter, cold and cubed
06 -
2/3 cup whole milk
07 -
1 large egg
→ Strawberries
08 -
1.5 pounds fresh strawberries, hulled and sliced
09 -
1/3 cup granulated sugar
10 -
1 teaspoon lemon juice
→ Whipped Cream
11 -
2 cups heavy whipping cream
12 -
1/4 cup powdered sugar
13 -
1 teaspoon pure vanilla extract
# Steps to Cook:
01 -
Preheat oven to 400°F and line a baking sheet with parchment paper.
02 -
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
03 -
Cut cold cubed butter into the dry mixture until it resembles coarse crumbs.
04 -
In a small bowl, whisk together milk and egg.
05 -
Add the wet mixture to the dry ingredients and mix gently until just combined.
06 -
Drop 8 to 10 mounds of dough onto the prepared baking sheet and bake for 15 to 20 minutes until golden. Cool completely and cut into bite-sized pieces.
07 -
In a bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss gently and let sit for at least 15 minutes to release juices.
08 -
In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract to soft peaks.
09 -
In a large trifle dish or individual glasses, layer half the shortcake cubes, half the strawberries with their juices, followed by half the whipped cream. Repeat layers with remaining ingredients.
10 -
Garnish with additional strawberries or heart-shaped sprinkles if desired. Serve immediately or chill up to 2 hours before serving.
# Extra Suggestions:
01 -
Ensure the butter is cold for flaky shortcakes.
02 -
Allow strawberries to macerate sufficiently to release natural juices for enhanced flavor.
03 -
For optimal texture, assemble the trifle shortly before serving or within 2 hours if preparing in advance.