Description

This Strawberry Shortcake Trifle with Angel Food Cake is a delightful dessert combining fresh strawberries, fluffy angel food cake, and creamy Greek yogurt whipped topping. Perfect for gatherings and easy to prepare!

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 cornstarch and cold water; set aside.
In a medium saucepan over medium heat, combine 2 cups quartered strawberries, sugar, water, and lemon juice. Bring to a boil.
Reduce heat to low and stir in cornstarch slurry. Cook for 1 minute, stirring constantly. Add remaining strawberries and cook for 1 more minute until thickened. Remove from heat.
In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until medium peaks form. Add Greek yogurt and mix to combine.
Assemble the trifle starting with 1/3 of the angel food cake cubes in a trifle dish. Top with 1/3 of the whipped cream and spread.
Drizzle 1/3 to 1/2 of the strawberry sauce over the whipped cream. Repeat layers two more times, finishing with strawberry sauce on top.
Chill the trifle in the fridge for at least 1 hour before serving. Best enjoyed the same day or within 6-8 hours.

Notes

For the best flavor, use ripe strawberries.
To save time, prepare the strawberry sauce in advance and refrigerate until needed.
Trifles can be assembled a few hours ahead, but it’s best not to prepare too long before serving to keep the cake fresh.

Nutrition

Serving Size: 1/12 of trifle
Calories: 320
Sugar: 26g
Sodium: 60mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 40mg