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Large-Batch Strawberry Shortcake Trifle for Parties

A large glass bowl filled with layers of strawberry shortcake trifle, featuring cake cubes, whipped cream, and macerated strawberries.
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Make this layered strawberry shortcake trifle for your next large gathering. It is an easy dessert that serves many people and looks impressive.

Ingredients

Scale
  • 3 (14.5 ounce) packages pound cake, cut into 1-inch cubes
  • 6 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 4 (8 ounce) packages cream cheese, softened
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 (12 ounce) containers frozen whipped topping, thawed
  • 1/4 cup strawberry preserves (optional, for drizzling)

Instructions

  1. Combine the sliced strawberries, granulated sugar, and lemon juice in a bowl. Let this mixture sit for at least 30 minutes to allow the juices to release.
  2. In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully combined and creamy.
  3. Gently fold the thawed whipped topping into the cream cheese mixture until no streaks remain. This is your cream layer.
  4. Select a large glass trifle bowl (or a similar deep serving dish).
  5. Begin layering the trifle. Place one-third of the pound cake cubes on the bottom.
  6. Spoon half of the macerated strawberries and their juices evenly over the cake layer.
  7. Spread half of the cream mixture over the strawberries.
  8. Repeat the layers: one-third of the pound cake, the remaining strawberries and juices, and the remaining cream mixture.
  9. Top the final cream layer with the last of the pound cake cubes.
  10. If using, drizzle the strawberry preserves lightly over the top layer for added color and flavor.
  11. Chill the trifle for at least 4 hours, or preferably overnight, before serving to allow the cake to absorb moisture.

Notes

  • Prepare the strawberries a few hours ahead of time to maximize juice release.
  • If you need to make this gluten free, substitute the pound cake with gluten-free sponge cake or ladyfingers.
  • This recipe is designed for a large trifle bowl to serve 20+ guests.

Nutrition

Find it online: https://dishicious.com/strawberry-shortcake-trifle-recipe/