Description
A no-fuss summer dessert with layers of soft vanilla cake, fresh strawberries, and vibrant strawberry sauce. This one-bowl trifle is effortlessly elegant, customizable, and perfect for crowds, combining sweet, tart, and creamy flavors in a classic glass dish.
Ingredients
3 cups all-purpose flour
1/4 tsp baking soda
2 3/4 tsp baking powder
1 tsp salt
1 1/2 cups unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 cup whole milk
1 tsp vanilla extract
6 cups fresh strawberries
1/3 cup granulated sugar (strawberry sauce)
2 tbsp fresh lemon juice
2 tbsp corn syrup (optional for sauce texture)
2 cups heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract (whipped cream)
Instructions
Preheat oven to 350°F (175°C)
Mix flour, baking soda, baking powder, salt, butter, granulated sugar, eggs, and vanilla in one bowl until well combined
Fold in milk to form a soft dough
Grease a 9×13-inch baking dish, pour the batter, and smooth it out
Bake for 20-25 minutes until golden and a toothpick inserted comes out clean
While cake cools, hull strawberries and toss them with 1/3 cup sugar and lemon juice in a bowl
Let strawberries chill for 1-2 hours to macerate into a sauce
In a separate bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form
Layer cooled cake, strawberry sauce, and whipped cream in a 12-serving glass trifle dish
Repeat layers for a decadent, vibrant presentation
Chill for at least 2-3 hours before serving to set layers
Notes
Assemble components up to 24 hours in advance
Store covered in fridge for up to 2 days
For a twist, substitute strawberries with blueberries or raspberries
Use gluten-free flour for a gluten-free version
- Prep Time: 20
- Cook Time: 25
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 40g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg