EASY STRAWBERRY SHORTCAKE TRIFLES

 These easy strawberry shortcake trifles are made with a moist buttery lemon cake. They are topped with whipped cream cheese and fresh strawberries dusted with sugar. Nothing says summer like these strawberry shortcake trifles!

What makes these easy strawberry shortcake trifles the best? The moist lemon cake and whipped cream cheese. Oh, and the fresh strawberries. Basically this is the ultimate light summer dessert!

INGREDIENTS

Lemon Cake

1 cup All-purpose flour

1 ½ TBSP Cornstarch

¼ tsp Salt

¼ tsp Baking soda

¼ tsp Baking powder

6 TBSP Unsalted butter room temperature

½ cup White granulated sugar

1 Zest of a small lemon

¾ tsp Pure vanilla extract

2 Large eggs room temperature

½ cup Sour cream room temperature

Strawberries

1 lb Strawberries rinsed, dried, and cut into small cubes.

2 TBSP White granulated sugar

Whipped Cream Cheese

4 oz Cream cheese room temperature

½ tsp Pure vanilla extract

¾ cup Powdered sugar sifted

1 cup Heavy cream cold

INSTRUCTIONS

Lemon Cake

Preheat oven to 350F and spray a 9X9 pan with non stick baking spray. Set aside.

In a medium bowl, sift together flour, cornstarch, baking soda, baking powder, salt. Set aside.

Use a mixer and cream together the butter and sugar on medium. Mix for 1 minute until the butter is light and fluffy. Zest 1 small lemon and add it to the bowl. Add vanilla and mix for 30 seconds until combined.

Add eggs one at a time on low. Mix until combined. Scrape the bowl.

Add ⅓ of the dry ingredients and ½ of the sour cream and mix until combined. Add the next ⅓ of the dry ingredients and the rest of the sour cream. Then, add the rest of the dry ingredients. Scrape the bowl and mix for 10-15 seconds.

Pour the cake batter into the baking pan. Bake for 13-18 minutes. The cake is finished baking when the edges are slightly golden brown and when a toothpick is inserted, it comes out clean.

Cool in the pan for 10 minutes before transferring to a cooling rack. Allow the cake to cool completely. Before assembling the cake, place in the freezer for 10 minutes

Strawberries

Cut 1 lb of rinsed and dried strawberries into small cubes. Place strawberries in a small bowl.

Sprinkle sugar on top of strawberries and stir. Let it sit for 5 minutes before using.

Whipped Cream Cheese

Using a mixer with a paddle attachment, beat the room temperature cream cheese for 1 minute until smooth. Add the sifted powdered sugar and vanilla and mix until combined. Scrape the bowl

Switch to a whisk attachment, and add in the heavy cream. Beat on high until stiff peaks form. Use immediately.

Assembly

Use a biscuit cutter or a knife to cut out circles of cake that will fit the jar you are using. Place cake on the bottom of the jar, it should fit tightly.

Add a light layer of strawberries on top of the cake. It should completely cover the cake. Use a piping bag, to evenly pipe the whipped cream cheese on top of the strawberries

Add another layer of cake, followed by strawberries and whipped cream cheese. Store the jars covered and in the fridge.

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