Description

This Strawberry Shortcake Trifle with Angel Food Cake combines layers of fluffy cake, fresh strawberries, and creamy yogurt whipped cream. It’s a simple yet delightful dessert perfect for gatherings or as an everyday treat. Enjoy the irresistible flavors and ease of preparation!

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

Prepare the strawberry sauce by mixing cornstarch and cold water in a bowl and setting it aside.
In a medium saucepan over medium heat, combine 2 cups of quartered strawberries, sugar, water, and lemon juice; bring to a boil.
Once boiling, reduce heat, stir in the cornstarch slurry, and simmer for 1 minute.
Add the remaining 2 cups of strawberries to the mixture and cook for an additional minute until thickened. Remove from heat.
For the Greek yogurt whipped cream, beat heavy cream, powdered sugar, and vanilla until medium peaks form; then mix in the Greek yogurt.
To assemble the trifle, layer 1/3 of the angel food cake cubes in a trifle dish, followed by 1/3 of the whipped cream, and top with 1/3 to 1/2 of the strawberry sauce. Repeat two more times, finishing with the strawberry sauce on top.
Chill the assembled trifle in the refrigerator for at least 1 hour before serving, enjoying best when made the same day.

Notes

Use fresh strawberries for the best flavor and presentation.
Feel free to adjust sugar levels according to your taste preference.
This dessert is best served the same day it is made, but can be chilled for up to 8 hours.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 25g
Sodium: 120mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg