There are some flavour combinations that are just quintessentially British, and for me, nothing says “summer has arrived” quite like the pairing of sweet strawberries and rich cream. This Strawberry Shortcake Trifles Recipe takes that classic duo and turns it into an elegant, layered dessert that looks impressive but is delightfully straightforward to assemble. We’re not just spooning fruit over a biscuit here; we’re creating individual portions of pure joy, with tender, buttery shortcake, juicy macerated strawberries, and pillows of vanilla-flecked whipped cream.

This isn’t your grandmother’s traditional trifle with jelly and custard. Instead, it’s a modern take inspired by the classic American strawberry shortcake, but served with a distinctly British sensibility. Each spoonful gives you a wonderful contrast of textures – the soft, crumbly shortcake soaking up the ruby-red strawberry syrup, the slight bite of the fresh fruit, and the light-as-air cream tying it all together. My husband, who’s usually picky about desserts, asked for seconds the first time I made these! It’s a dessert that works beautifully for a garden party, an elegant end to a dinner party, or simply as a special treat on a sunny Sunday afternoon.

What I love most is how the simple ingredients shine. We’ll be making our own shortcake biscuits – and please don’t be intimidated, they are wonderfully forgiving and their rustic, buttery character is worlds away from anything you can buy in a shop. This is a recipe I return to again and again throughout the strawberry season, a true testament to how a few quality components, prepared with a little care, can create something truly special.

Recipe Overview

This recipe breaks down the classic strawberry shortcake dessert into elegant, individual trifles. You can expect layers of buttery, homemade shortcake biscuits, fresh strawberries sweetened just enough to release their juices, and a generous amount of softly whipped double cream scented with vanilla. I’ve found through testing that letting the strawberries sit for just 20 minutes with a little sugar is the key to creating a perfect, natural syrup that soaks beautifully into the shortcake.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes (plus cooling)
• Servings: 6 individual trifles
• Difficulty: Easy

Why You’ll Love This Strawberry Shortcake Trifles Recipe

• Authentic Flavours: The star of the show is the homemade shortcake. It’s not a sponge, but a rich, tender, scone-like biscuit that crumbles beautifully and has a deep buttery flavour, which provides the perfect base for the sweet fruit and cream.
• Ready in Under an Hour: From start to finish, the components for this dessert come together in about 35 minutes, plus a little time for the shortcakes to cool. It’s an impressive dessert that doesn’t require hours in the kitchen.
• A Flexible Recipe: This recipe is a fantastic template. You can swap the strawberries for raspberries and blueberries in high summer, or even poached rhubarb in the spring. For an adult twist, a splash of Pimm’s or elderflower liqueur in with the strawberries is absolutely divine.
• Ideal for Summer Gatherings: Served in individual glasses, these trifles are great for BBQs, picnics, and dinner parties. There’s no messy slicing involved, and they look stunning on a dessert table.
• Family Tested: This dessert always gets compliments whenever I serve it. It feels a bit fancy, but it has those comforting, familiar flavours that everyone seems to love, from kids to grandparents. It reminds me of another family favourite, our Giant Skillet Cookie Recipe, in that it just makes people happy.

Strawberry Shortcake Trifles Recipe

⏱️ 30 min prep  •  🍳 15 min cook  •  👥 6 servings

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Ingredients You’ll Need

For the best results, using cold butter and cold cream is non-negotiable – it’s the secret to tender shortcake and perfectly whipped cream. I always opt for a good quality vanilla bean paste, like Nielsen-Massey, as you get those beautiful black flecks in the cream which looks so professional.

• For the Shortcake Biscuits:
• 250g plain flour, plus extra for dusting
• 50g caster sugar
• 1 tbsp baking powder
• ½ tsp salt
• 115g cold unsalted butter, cut into small cubes
• 175ml double cream, plus a little extra for brushing
• 1 tsp vanilla extract
• For the Strawberry Layer:
• 600g fresh strawberries, hulled and quartered
• 50g caster sugar
• 1 tsp vanilla bean paste or extract
• For the Whipped Cream Topping:
• 400ml double cream, well chilled
• 30g icing sugar, sifted
• 1 tsp vanilla bean paste or extract
• Fresh mint leaves or strawberry slices, for garnish (optional)

Marcus’s Tip: Don’t be tempted to use anything but double cream for the whipped topping. Single cream or whipping cream won’t hold its shape as well. The high fat content in double cream is what gives you that stable, luxurious, and pipeable texture.

How to Make Strawberry Shortcake Trifles

The process is simple: bake the shortcakes, prepare the fruit and cream while they cool, and then layer everything together. The magic happens in the assembly, where all these simple elements combine into something spectacular.

1. Prepare the Oven and Dry Ingredients: Preheat your oven to 200°C (180°C fan) and line a large baking tray with parchment paper. In a large bowl, whisk together the 250g plain flour, 50g caster sugar, baking powder, and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs with a few pea-sized lumps of butter remaining. This is key for a tender texture.
3. Form the Dough: In a separate small jug, mix the 175ml double cream and 1 tsp vanilla extract. Pour this into the flour mixture and stir with a fork until a soft, slightly shaggy dough forms. Be careful not to overmix.
4. Shape and Bake the Shortcakes: Tip the dough onto a lightly floured surface and gently knead it 2-3 times just to bring it together. Pat it out to a thickness of about 2cm (¾ inch). Use a 6cm round cutter to cut out biscuits, re-shaping the scraps once. You should get about 8-10 biscuits. Place them on the prepared baking tray, brush the tops with a little extra cream, and bake for 12-15 minutes, until risen and golden brown on top.
5. Cool the Shortcakes: Once baked, transfer the shortcakes to a wire rack to cool completely. A warm shortcake will melt the cream, so this step is important.
6. Macerate the Strawberries: While the shortcakes are cooling, place your quartered strawberries in a medium bowl. Sprinkle over the 50g of caster sugar and the 1 tsp vanilla bean paste. Stir gently to combine and set aside for at least 20 minutes at room temperature. The sugar will draw out the natural juices, creating a delicious syrup.
7. Whip the Cream: In a large, chilled bowl, pour in the 400ml of cold double cream. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream on a medium speed. When it starts to thicken, sift in the 30g of icing sugar and add the 1 tsp of vanilla bean paste. Continue to beat until soft, pillowy peaks form. Be careful not to over-whip it into butter! I find that stopping just when the whisk leaves a clear trail is perfect. For a deeper dive into technique, this guide on how to whip cream correctly is very helpful.
8. Assemble the Trifles: Crumble one cooled shortcake into the bottom of each of your 6 serving glasses or trifle dishes. Top with a generous spoonful of the strawberry mixture, making sure to include some of that lovely syrup. Add a large dollop or pipe a layer of the whipped cream. Repeat the layers once more, finishing with a final swirl of cream. Garnish with a slice of fresh strawberry or a mint leaf before serving.

Tips From My Kitchen

• Temperature is Everything: For the flakiest shortcakes, your butter must be cold, straight from the fridge. For the creamiest, most stable whipped cream, your double cream and even your mixing bowl should be well chilled. I often pop my bowl and beaters in the freezer for 10 minutes before I start.
• The Gentle Touch: I learned that the secret to a truly tender shortcake is minimal handling. Once you add the liquid, mix only until the dough just comes together. Over-mixing develops gluten and results in tough, chewy biscuits instead of light, crumbly ones.
• Make-Ahead Components: You can bake the shortcakes up to a day in advance and store them in an airtight container at room temperature. The strawberries can be macerated a few hours ahead and kept in the fridge. Whip the cream just before you plan to assemble and serve for the best texture.
• Storage: Once assembled, these trifles are best enjoyed within a few hours. If you have leftovers, cover them with cling film and they will keep in the fridge for up to 24 hours. The shortcake will soften considerably, but it will still be delicious!

Equipment You’ll Need

• Large mixing bowl
• Stand mixer or electric hand mixer
• Baking tray
• Parchment paper
• 6cm round biscuit cutter
• Wire cooling rack
• 6 individual trifle dishes or glass tumblers
• Piping bag with a star nozzle (optional, for a fancier finish)

Common Mistakes to Avoid

• Over-mixing the Shortcake Dough: It’s the most common pitfall. As soon as you add the cream, you’re activating the gluten in the flour. Mix only until there are no dry streaks left. A shaggy, slightly messy dough is what you want for a tender, crumbly result.
• Using Warm Cream: Trying to whip warm double cream is an exercise in frustration. It simply won’t thicken properly and can sometimes split. Always use cream straight from the coldest part of your fridge for guaranteed fluffy peaks.
• Assembling Too Far in Advance: Part of the joy of this dessert is the texture contrast. If you assemble the trifles more than 3-4 hours before serving, the shortcake will absorb too much liquid and become mushy rather than pleasantly soft.

Delicious Variations to Try

While the classic strawberry version is hard to beat, this recipe is a wonderful base for experimentation as the seasons change.

• A Boozy Touch: For an adults-only version, add a tablespoon of Pimm’s No. 1, Grand Marnier, or an elderflower liqueur to the strawberries along with the sugar. It adds a lovely background warmth and complexity.
• Summer Berry Medley: When other berries are at their peak, swap out half the strawberries for a mixture of fresh raspberries, blueberries, and chopped blackberries. The slight tartness of the other berries is a wonderful counterpoint to the sweet cream. This reminds me of the zesty kick in my favourite Lemon Crumb Bars Recipe.
• A Speedy Shortcut: If you’re really short on time, you can substitute the homemade shortcakes with high-quality, all-butter shortbread biscuits or even sponge fingers (ladyfingers). It won’t be quite the same, but it will still be a delightful dessert.

What to Serve With Strawberry Shortcake Trifles

This is a complete dessert in a glass, so it doesn’t need any accompaniments. However, the experience can be enhanced with the right drink pairing.

• Sparkling Wine: A glass of chilled Prosecco or a dry English sparkling wine cuts through the richness of the cream beautifully and complements the fresh strawberries.
• Homemade Lemonade: For a non-alcoholic option, a sharp, homemade lemonade provides a refreshing citrus note that balances the sweetness of the dessert.
• After-Dinner Coffee: A freshly brewed coffee or espresso is a classic pairing that works wonderfully after the final spoonful.

Frequently Asked Questions

Can I make one large trifle instead of individual ones?

Absolutely! This recipe works perfectly for a single large trifle dish (around 2-litre capacity). You’ll follow the exact same layering process. I find that you might need to crumble 1-2 extra shortcakes to ensure you get a good, thick layer at the bottom of a wider dish.

Why didn’t my cream whip up properly?

The most likely culprit is temperature. Your double cream, bowl, and whisks must be very cold. If any of them are at room temperature, the fat globules in the cream won’t trap air effectively. The second reason could be the type of cream; ensure you are using double cream, as it has a high enough fat content to hold its shape.

How do I store leftovers?

Cover any leftover individual trifles tightly with cling film and store them in the fridge. They are best eaten within 24 hours. The shortcake will continue to soften over time, but the flavours will still be wonderful the next day. I don’t recommend freezing the assembled trifles as the cream and fresh strawberries don’t freeze and defrost well.

Can I use something other than caster sugar?

For the shortcakes and strawberries, granulated sugar will work just fine. For the whipped cream, it is best to stick with icing sugar. Because it’s so fine, it dissolves instantly into the cream without creating a grainy texture, which can sometimes happen with coarser sugars.

My strawberries released a lot of water. Is that normal?

Yes, that’s perfectly normal and it’s exactly what you want! The process of adding sugar to fruit is called maceration. The sugar draws moisture out of the strawberries, creating that gorgeous, naturally flavoured syrup that is essential for soaking into the shortcake layers. Don’t drain it off – it’s liquid gold!

Strawberry Shortcake Trifles

A delightful dessert featuring layers of tender homemade shortcake biscuits, sweet macerated strawberries, and freshly whipped cream, all assembled in individual glasses.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 835

Ingredients Method Notes

Ingredients

  

For the Shortcake Biscuits

• 250 g plain flour plus extra for dusting
• 50 g caster sugar
• 1 tbsp baking powder
• ½ tsp salt
• 115 g cold unsalted butter cut into small cubes
• 175 ml double cream plus a little extra for brushing
• 1 tsp vanilla extract

For the Strawberry Layer

• 600 g fresh strawberries hulled and quartered
• 1 tsp vanilla bean paste or extract

For the Whipped Cream Topping

• 400 ml double cream well chilled
• 30 g icing sugar sifted
• Fresh mint leaves or strawberry slices for garnish (optional)

Method

 

1. Prepare the Oven and Dry Ingredients: Preheat your oven to 200°C (180°C fan) and line a large baking tray with parchment paper. In a large bowl, whisk together the 250g plain flour, 50g caster sugar, baking powder, and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs with a few pea-sized lumps of butter remaining. This is key for a tender texture.
3. Form the Dough: In a separate small jug, mix the 175ml double cream and 1 tsp vanilla extract. Pour this into the flour mixture and stir with a fork until a soft, slightly shaggy dough forms. Be careful not to overmix.
4. Shape and Bake the Shortcakes: Tip the dough onto a lightly floured surface and gently knead it 2-3 times just to bring it together. Pat it out to a thickness of about 2cm (¾ inch). Use a 6cm round cutter to cut out biscuits, re-shaping the scraps once. You should get about 8-10 biscuits. Place them on the prepared baking tray, brush the tops with a little extra cream, and bake for 12-15 minutes, until risen and golden brown on top.
5. Cool the Shortcakes: Once baked, transfer the shortcakes to a wire rack to cool completely. A warm shortcake will melt the cream, so this step is important.
6. Macerate the Strawberries: While the shortcakes are cooling, place your quartered strawberries in a medium bowl. Sprinkle over the 50g of caster sugar and the 1 tsp vanilla bean paste. Stir gently to combine and set aside for at least 20 minutes at room temperature. The sugar will draw out the natural juices, creating a delicious syrup.
7. Whip the Cream: In a large, chilled bowl, pour in the 400ml of cold double cream. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream on a medium speed. When it starts to thicken, sift in the 30g of icing sugar and add the 1 tsp of vanilla bean paste. Continue to beat until soft, pillowy peaks form. Be careful not to over-whip it into butter! I find that stopping just when the whisk leaves a clear trail is perfect. For a deeper dive into technique, this guide on how to whip cream correctly is very helpful.
8. Assemble the Trifles: Crumble one cooled shortcake into the bottom of each of your 6 serving glasses or trifle dishes. Top with a generous spoonful of the strawberry mixture, making sure to include some of that lovely syrup. Add a large dollop or pipe a layer of the whipped cream. Repeat the layers once more, finishing with a final swirl of cream. Garnish with a slice of fresh strawberry or a mint leaf before serving.

Notes

For the best texture, assemble the trifles just before serving. Components can be prepared ahead and stored separately in the refrigerator.

I do hope you give this Strawberry Shortcake Trifles Recipe a go. It’s a truly lovely way to celebrate the season and create something a little bit special without a huge amount of fuss. It has become such a staple in our house, and I’m always so pleased with how they turn out. If you make them, please do leave a comment below and let me know how you got on – I love hearing from you!

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