Description
This Strawberry Shortcake Trifle with Angel Food Cake is a delightful dessert that layers fluffy cake, fresh strawberries, and creamy goodness. Perfect for gatherings, it’s easy to make and irresistible in flavor!
Ingredients
Scale
- 1 angel food cake (cut into 1" cubes)
- 2 tablespoons cornstarch
- 1 1/2 tablespoons cold water
- 4 cups strawberries (quartered, 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 and set aside.
- In a medium saucepan over medium heat, mix 2 cups strawberries, sugar, water, and lemon juice. Bring to a boil.
- Once boiling, reduce heat to low and stir in cornstarch slurry. Cook for 1 minute while stirring constantly.
- Add remaining strawberries and cook for an additional minute, or until thickened, then remove from heat.
- In a stand mixer fitted with a whisk attachment, beat heavy cream, powdered sugar, and vanilla extract until medium peaks form.
- Gently fold in Greek yogurt into the whipped cream mixture.
- In a trifle dish, layer 1/3 of the angel food cake cubes, followed by 1/3 of the Greek yogurt whipped cream, and top with 1/3 of the strawberry sauce.
- Repeat layering twice more, finishing with the last bit of strawberry sauce on top.
- Chill the trifle in the fridge for at least 1 hour before serving.
Notes
Best enjoyed the same day it is made or within 6-8 hours.
For a decorative touch, add fresh sliced strawberries on top before serving.
Ensure the trifle is chilled to allow flavors to meld.
Nutrition
- Serving Size: 1 trifle serving
- Calories: 290
- Sugar: 20g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg