Description

This Strawberry Shortcake Trifle with Angel Food Cake is a delightful treat that showcases layers of fresh strawberries, creamy yogurt whipped cream, and fluffy cake. Perfect for gatherings, it’s easy to prepare and simply irresistible for dessert lovers!

Ingredients

Scale

1 Angel Food Cake (cut into 1" cubes)
2 tablespoons cornstarch
1 1/2 tablespoons cold water
4 cups strawberries (quartered, and 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

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Instructions

In a small bowl, combine the cornstarch and cold water. Set aside.
In a medium saucepan over medium heat, combine 2 cups of quartered strawberries, granulated sugar, water, and lemon juice. Bring to a boil, then reduce heat to low and stir in the cornstarch mixture. Cook for 1 minute, stirring constantly. Add the remaining strawberries and cook for another minute until thickened, then remove from heat.
In a stand mixer, beat the heavy cream, powdered sugar, and vanilla extract on medium speed until medium peaks form. Add Greek yogurt and mix until combined.
In a trifle dish, layer 1/3 of the angel food cake cubes, followed by 1/3 of the Greek yogurt whipped cream, and cover with 1/3 to 1/2 of the strawberry sauce. Repeat layering two more times, finishing with the remaining strawberry sauce on top.
Refrigerate the assembled trifle for at least 1 hour before serving. Garnish with fresh strawberries just before serving.

Notes

Best enjoyed the same day it is made or within 6-8 hours.
Store any leftovers covered in the fridge to keep the cake moist.
Feel free to use other berries like blueberries or raspberries for variation.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 27g
Sodium: 90mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 40mg