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Homemade Strawberry Lemon Shortcake Trifle in a clear glass bowl

Strawberry Lemon Shortcake Trifle

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This Strawberry Lemon Shortcake Trifle layers buttery pound cake, fresh strawberries, fluffy lemon cheesecake cream, lemon curd, and crunchy shortbread crumbs. After chilling, the cake becomes tender while the fresh berries and reserved cookie crumbs keep every spoonful bright and textured. An easy make-ahead dessert for spring and summer gatherings.

  • Total Time: 4 hours 30 minutes
  • Yield: 12–14 servings

Ingredients

Scale

Lemon Cheesecake Cream

  • 16 oz (454 g) full-fat block cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • 8 oz (225 g) whipped topping, thawed

Trifle Layers

  • 1 prepared pound cake, about 16 oz (454 g), cut into 1-inch cubes
  • 4 cups fresh strawberries, about 1½ lb before trimming, washed, thoroughly dried, hulled, and sliced ¼-inch thick
  • 1 cup (about 300 g) lemon curd, chilled
  • 1 cup crushed shortbread cookies, divided

For Decorating

 

  • Whipped cream or whipped topping, as needed
  • Whole strawberries
  • Thin lemon slices
  • Fresh lemon zest
  • Shortbread cookie crumbs
  • Fresh mint leaves

Instructions

  • Prepare the strawberries. Rinse the strawberries under cool running water. Dry them thoroughly before hulling. Reserve several attractive whole berries for decorating. Slice the remaining strawberries about ¼ inch thick.
  • Prepare the cake. Cut the pound cake into approximately 1-inch cubes. Keep the cubes fairly uniform so the layers remain even.
  • Prepare the shortbread. Coarsely crush the shortbread cookies. Leave some small pieces rather than reducing everything to powder. Reserve about ¼ cup of the crumbs for the final topping.
  • Beat the cream cheese. Place the softened cream cheese in a large mixing bowl. Beat for 1 to 2 minutes, or until completely smooth. Scrape down the bowl as needed.
  • Add the sugar. With the mixer on low, gradually add the powdered sugar. Beat until smooth.
  • Add the lemon. Mix in the vanilla extract, fresh lemon juice, and lemon zest just until combined.
  • Fold in the whipped topping. Add the thawed whipped topping in several additions. Gently fold with a rubber spatula until the lemon cheesecake cream is light and evenly combined.
  • Start the trifle. Arrange about one-third of the pound cake cubes across the bottom of a 3- to 4-quart clear glass trifle bowl.
  • Add the cream. Spoon about one-third of the lemon cheesecake cream over the cake and gently spread it into an even layer.
  • Add the strawberries. Position attractive strawberry slices against the inside wall of the glass bowl, with the cut surfaces visible. Scatter more sliced strawberries over the cream.
  • Add lemon curd. Spoon about one-third of the chilled lemon curd across the strawberries. Distribute it rather than pouring it into one large pool.
  • Add shortbread. Sprinkle part of the crushed shortbread over the lemon curd.
  • Repeat. Continue layering pound cake, lemon cheesecake cream, strawberries, lemon curd, and shortbread until the ingredients are used. Depending on the dimensions of the bowl, this should create two to three repeated sets of layers.
  • Finish the top. Spread or pipe a generous layer of whipped cream or whipped topping over the trifle.
  • Chill. Cover the bowl and refrigerate for at least 4 hours.

 

  • Decorate and serve. Shortly before serving, decorate with whole strawberries, thin lemon slices, fresh lemon zest, mint leaves, and the reserved shortbread crumbs. Serve chilled.

Notes

  • Use a 3- to 4-quart clear glass trifle bowl for the intended layered presentation.
  • Full-fat block cream cheese gives the filling better structure than spreadable cream cheese.
  • The cream cheese needs to be softened before beating. Cold cream cheese can leave lumps.
  • Dry the strawberries thoroughly after washing. Excess surface water can loosen the filling.
  • Do not macerate the strawberries with sugar for this version. Released berry juice can make the cake overly wet.
  • Keep the lemon curd chilled before assembly.
  • Use roughly 1-inch pound cake cubes for even layering.
  • Do not crush all the shortbread into fine dust. Small pieces give the dessert more texture.
  • Reserve about ¼ cup shortbread crumbs until serving for a noticeably crisper topping.
  • Place some strawberry slices directly against the glass to create the signature presentation.
  • Chill for at least 4 hours before serving.
  • Add the final mint, strawberries, lemon slices, and reserved crumbs shortly before serving.

 

  • Keep the finished dessert refrigerated because it contains cream cheese and other perishable ingredients.
  • Author: Elian Cove
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American-Inspired

Find it online: https://recipesmind.com/strawberry-lemon-shortcake-trifle/