Description
This dessert features layers of pound cake, fresh strawberries, and whipped cream in a glass bowl.
Ingredients
Scale
- 1 pound cake cut into cubes
- 2 pounds fresh strawberries sliced
- 0.25 cup granulated sugar
- 2 cups heavy whipping cream
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Mix sliced strawberries with granulated sugar in a bowl.
- Let the strawberries sit for 15 minutes to release their juices.
- Beat the heavy cream, powdered sugar, and vanilla in a separate bowl until stiff peaks form.
- Place one third of the cake cubes at the bottom of a trifle dish.
- Add one third of the strawberries over the cake.
- Spread one third of the whipped cream over the strawberries.
- Repeat the layers two more times.
- Refrigerate the trifle for 2 hours before you serve it.
Notes
- Use store-bought pound cake to save time.
- Keep the bowl and beaters cold to whip the cream faster.
- Serve the dish within 24 hours to prevent the cake from becoming too soft.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Calories: 350
Keywords: strawberry, shortcake, trifle, dessert, summer, fruit, cake