Print

Firecracker Strawberry Shortcake Trifle with Blueberry Cream

firecracker strawberry shortcake trifle - featured image
Print Recipe

A quick and easy layered dessert featuring store-bought pound cake, fresh strawberries, and a fluffy blueberry-infused whipped cream. Perfect for summer gatherings and last-minute celebrations.

Ingredients

Scale
  • 1 store-bought pound cake (about 10 oz / 280 g), cubed
  • 2 cups fresh strawberries (about 300 g), hulled and sliced
  • 1 cup blueberries (about 150 g), fresh or frozen, thawed and drained if frozen
  • 2 cups heavy whipping cream (475 ml), cold
  • 1/4 cup powdered sugar (30 g), sifted
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Rinse the strawberries and blueberries thoroughly. Hull and slice the strawberries into medium-thick pieces, about 1/4 inch thick. If using frozen blueberries, thaw and drain excess liquid.
  2. Cut the pound cake into 1-inch cubes. Handle gently if the cake is very fresh and soft. Set aside.
  3. In a large chilled mixing bowl, pour in the cold heavy whipping cream. Add powdered sugar, vanilla extract, and lemon zest if using. Whip on medium-high speed with an electric mixer until soft peaks form.
  4. Gently fold in half of the blueberries into the whipped cream, being careful not to break them too much to keep the cream fluffy and slightly tinted.
  5. In a trifle dish or individual clear glasses, layer cubed pound cake, sliced strawberries, and a generous layer of blueberry cream. Repeat layers until the dish is filled, finishing with a cream layer. Garnish with remaining blueberries and fresh mint leaves.

Notes

Use cold cream and a chilled bowl for best whipping results. Gently fold in blueberries to avoid breaking them and turning the cream watery. Let the trifle chill in the fridge for at least an hour before serving to allow flavors to meld and cake to soak juices without becoming soggy. Store leftovers in an airtight container in the fridge for up to 2 days. For dairy-free or gluten-free versions, substitute coconut cream and gluten-free pound cake respectively.

Nutrition

Keywords: strawberry shortcake, trifle, blueberry cream, easy dessert, summer dessert, quick dessert, pound cake dessert

Find it online: https://cookluma.com/firecracker-strawberry-shortcake-trifle-recipe-easy-5-step-dessert-with-blueberry-cream/