Easy 3-Ingredient Strawberry Shortcake Trifle
A quick and easy dessert made with just three simple ingredients: store-bought pound cake, fresh strawberries, and whipped cream. Perfect for last-minute guests or a sweet treat without fuss.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 ounces (340 grams) store-bought pound cake
- 2 cups (300 grams) fresh strawberries, hulled and sliced
- 1 cup (240 ml) whipped cream (homemade or store-bought)
Instructions
- Rinse and hull 2 cups (about 300 grams) of fresh strawberries. Slice them evenly and set aside.
- Cut about 12 ounces (340 grams) of pound cake into 1-inch (2.5 cm) cubes, avoiding crumbs.
- If making homemade whipped cream, beat 1 cup (240 ml) of cold heavy cream with 1-2 tablespoons sugar until soft peaks form. If using store-bought, stir to loosen.
- Layer the trifle starting with one-third of the pound cake cubes at the bottom of the serving bowl.
- Spread half of the sliced strawberries evenly over the cake layer.
- Add about one-third of the whipped cream over the strawberries.
- Repeat the layers with the remaining pound cake, strawberries, and finish with the remaining whipped cream on top.
- Refrigerate the assembled trifle for at least 30 minutes before serving to let flavors meld and cake absorb moisture.
Notes
Do not over-soak the cake to avoid mushiness. Use ripe strawberries for best flavor. Whip cream to soft peaks to maintain fluffiness. Chill at least 30 minutes before serving. For enhanced strawberry flavor, toss berries with 1 teaspoon sugar and let sit 10 minutes before layering. Can be made ahead and stored covered in the fridge for up to 2 days.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 235
- Fat: 13.5
- Carbohydrates: 27.5
- Fiber: 2
- Protein: 3.5
Keywords: strawberry shortcake, trifle, easy dessert, quick dessert, 3-ingredient dessert, pound cake dessert, whipped cream dessert