Name: 30-Minute Strawberry Shortcake Trifle (No-Bake Summer Dessert)
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 1 prepared angel food cake or pound cake (about 10-12 oz), cut into 1-inch cubes; 2 lb fresh strawberries, hulled and sliced; 1/3 cup granulated sugar; 1 tsp lemon juice; 8 oz cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 2 cups heavy whipping cream (or 8 oz whipped topping)

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This strawberry shortcake trifle gives you all the flavor of the classic dessert without turning on your oven. You just layer store-bought angel food cake or pound cake with sweet, juicy strawberries and fluffy whipped cream in a big glass bowl (or individual cups).

Why it works

It’s fast because you use prepared cake.
It’s better after it sits: chilling allows the cake to soak up the strawberry juices and creamy vanilla flavor, turning it into a cohesive dessert that tastes homemade.

What you need

Prepared angel food cake or pound cake (cubed): Angel food cake is lighter and airier; pound cake is richer and denser. Both work perfectly.
Fresh strawberries: 2 pounds, hulled and sliced.
Sugar: To macerate the berries so they release juice.
Lemon juice: Brightens the strawberry flavor.
Cream cheese (softened): Makes the whipped layer more stable and cheesecake-like.
Powdered sugar: Sweetens the cream.
Heavy whipping cream (or whipped topping): For the fluffy layers.
Vanilla extract: Essential flavor.

Optional bright twist:

Add a few spoons of Meyer Lemon Marmalade to the strawberry layer for extra citrus punch.

Make it

Toss sliced strawberries with 1/3 cup sugar and 1 tsp lemon juice. Let sit 20 minutes until juicy.
Beat 8 oz softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla until smooth.
Whip 2 cups heavy cream to stiff peaks (or use 1 tub whipped topping).
Fold whipped cream into the cream cheese mixture until fluffy.
In a trifle bowl (or large glass bowl), layer half the cake cubes.
Spoon half the strawberries and their juice over the cake.
Spread half the cream mixture over the berries.
Repeat layers: remaining cake, remaining berries, remaining cream.
Cover and chill at least 30 minutes (or up to 4 hours) before serving.

For a party spread, serve this alongside Meyer Lemon Bars and Fudgy Lemon Brownies Blondies for a mix of textures.

Variations

Lemon cream: Fold 1/2 cup Easy Lemon Mousse into the cream layer.
Individual cups: Layer ingredients into mason jars or glasses for mess-free serving.
Crunch layer: Sprinkle crushed shortbread cookies or vanilla wafers between layers for texture.

Final tips

Letting the strawberries macerate (sit with sugar) is key the syrup they create is what moistens the cake.
Use a clear bowl to show off the red and white layers.

30-Minute Strawberry Shortcake Trifle (No-Bake Summer Dessert)

Author: danyrecipes
Total Time: 30
Yield: 12 servings
Diet: Vegetarian

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Description

A 30-minute no-bake dessert that layers fluffy angel food cake cubes with juicy macerated strawberries and a rich cheesecake whipped cream. Perfect for summer parties because it looks impressive but takes zero baking.