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This cool and creamy Strawberry Shortcake Trifle recipe layers homemade gluten free angel food cake cubes with luscious pastry cream, strawberry compote, and fresh whipped cream. It’s as beautiful as it is delicious. The ultimate summer dessert!
Why You’ll Love This Strawberry Shortcake Trifle Recipe
Delicious Details
- Cuisine Inspiration: English
- Primary Cooking Method: No-Bake, Stovetop
- Dietary Info: Gluten-free option
- Skill Level: Moderate
When summer hits I am all about the low-key yet elegant desserts. But I still can’t fight off my Anglophile side obsessed with The Great British Baking Show. So until the new fall season arrives, I’ll spend the summer making this recipe that combines a traditional English “pudding” with a classic American sweet treat.
This strawberry shortcake trifle more than suits any occasion. You’ll make the most of spongy angel food cake that’s the perfect layering ingredient for homemade pastry cream and strawberry compote. Every bite delivers so much texture, flavor, and decadent sweetness! My family polished this off in no time. A few more trifle highlights include:
- Authentic flavor. A trifle is a dessert that originated in Britain and features layers of sponge cake soaked in sweet wine custard, fruit, and whipped cream. My gluten free version is inspired by this sumptuous dessert. While I have changed a few of the elements, it still retains that classic trifle structure and flavor.
- Gluten free! Not all trifles are created alike, and many are made with ladyfinger cookies or sponge cake which traditionally are not gluten free. I’ve used a gluten free angel food cake in this recipe for the cake component to keep this a gluten free trifle.
- Rich and decadent. Luxurious pastry cream and clouds of fluffy whipped cream keep this dessert a true treat!
What You’ll Need
Here are the ingredients needed to make this strawberry shortcake trifle recipe. Check the recipe card at the end of this post for the full ingredient amounts.
For the Vanilla Pastry Cream
- Milk: Use whole milk for the best texture. You can use 2% milk in a pinch but whole milk is recommended for the richest flavor.
- Vanilla: You can use vanilla bean paste or vanilla extract.
- Granulated Sugar
- Salt: A pinch of salt offsets the sweetness of the cream.
- Egg Yolks: Instead of whole eggs, you’ll use egg yolks to create a luxurious, custard-like pastry cream. Save the whites to make the angel food cake!
- Cornstarch: This gluten free flour helps to thicken the cream. You could substitute arrowroot if needed (if you do this, use twice as much arrowroot flour as cornstarch).
- Butter: I prefer to use unsalted butter.
For the Strawberry Compote
- Strawberries: You may use fresh or frozen strawberries to make the compote – see my note below.
- Granulated Sugar
- Vanilla Extract
For the Whipped Cream
- Heavy Cream: Keep the cream cold in the fridge until you are ready to whip it for the best results.
- Powdered Sugar: Make sure to sift the powdered sugar into the cream to remove any lumps.
- Vanilla Extract
For Assembling the Trifle
- Angel Food Cake: Make my Gluten Free Angel Food Cake to use in this trifle. Or use a storebought cake or your favorite mix, such as this Kinnickinnick Gluten Free Angel Food Cake Mix. If you aren’t gluten free, try your hand at making a traditional Angel Food Cake.
- Strawberries: Use fresh strawberries for the best texture and flavor!
Can I Use Frozen Strawberries?
I highly recommend using fresh strawberries for this recipe because their texture is superior to frozen berries and you’ll slice them, which can be difficult when using defrosted berries. However, if you absolutely need to use frozen berries, try to pick up a package of pre-sliced strawberries so that you won’t have to cut frozen or defrosted berries. If using frozen strawberries, defrost them and then drain them completely before adding them to the trifle. For the compote, you may use frozen strawberries with good results because you’ll cook them down.
How To Make Strawberry Shortcake Trifle
You’ll have a few steps to take to assemble this trifle, and I’ve outlined them below. Find the detailed instructions in the recipe card lower down.
- Make pastry cream. Combine milk and vanilla in a saucepan and cook for about 10 minutes. In a separate bowl whisk the egg yolks, sugar, and salt.
- Add cornstarch. Whisk the cornstarch into the egg mixture.
- Whisk in milk. Pour a small amount of hot milk into the egg mixture while whisking continuously. Slowly add all of the milk, then return to the pan and cook until thickened.
- Add butter. Remove from heat and stir in the butter.
- Cool. Place the pastry cream in a bowl and cover it with plastic wrap, cool in an ice bath, and refrigerate.
- Make compote. Combine the chopped strawberries and sugar in a small saucepan over medium heat, cooking until thick.
- Add vanilla. Stir in the vanilla extract and cool to room temperature.
- Whip cream. Combine the heavy cream, powdered sugar, and vanilla in a chilled bowl and whip.
- Prepare cake. Chop the cake into cubes.
- Assemble. Line the bottom of a trifle bowl with angel food cake cubes.
- Add cream. Top with one-third of the vanilla pastry cream.
- Finish the first layer. Add strawberries in an even layer, then spread compote over the strawberries, and top with whipped cream.
- Repeat and refrigerate. Use all of the components are used up to make two to three more layers, then refrigerate the trifle until ready to serve, for at least one hour. Garnish with additional strawberries, if desired.
Tips & Variations
I’ve included a few tips below to help you make this strawberry shortcake trifle perfectly, plus a few shortcut suggestions if needed.
Before you get started, keep these things in mind:
- Use purchased cake. There’s nothing like a fresh, homemade angel food cake. However, if you are short on time you can pick up a gluten free angel food cake and use it in place of my angel food cake recipe.
- Pastry cream substitute: If you don’t want to make the pastry cream from scratch, you can substitute one 3.9 oz. package of 3.5-3.9 oz. Instant or Cook and Serve Vanilla Pudding Mix, prepared according to the package directions. The pudding will be a softer set than the pastry cream, so if you want a thicker pudding, use a 4.9-5.9 oz. package of Instant or Cook and Serve Vanilla Pudding Mix prepared according to the pie filling directions.
- Let it rest. You can make the trifle a few hours in advance of when you wish to serve it – the longer it sits in the fridge the softer the cake will become and the more flavorful the final trifle will be. Plan for at least one hour to let the trifle rest before serving it.
- Make two or three layers. I like to make three layers, but depending on the size of your trifle bowl or your preference, you can also just make two layers, using half of each component for each layer.
- Go dairy-free. If needed, you can easily make this into a dairy-free strawberry shortcake trifle. In the pastry cream, swap the milk for your favorite non-dairy milk of choice and use non-dairy butter. You can make the whipped cream from coconut cream (not coconut milk) or buy a can of pre-made dairy-free whipped cream.
- Try different fruits. This classic strawberry trifle makes fresh strawberries shine. You can riff off of this base recipe and substitute other fruit such as raspberries or blackberries, or make it into a berry trifle with a combination of fresh berries, including strawberries.
Proper Storage
Transfer any leftover trifle to an airtight container, or tightly cover the trifle bowl with plastic wrap, and store it in the fridge for up to 3 days. Serve the trifle straight from the fridge.
Serving Suggestions
I consider strawberry shortcake trifle to be a one-bowl dessert, but I’ll sometimes serve it with a plate of homemade gluten free cookies – they’re wonderful to dip in the whipped cream! – or a drizzle of sweet sauce to play up the fruit flavor.
- With cookies. A strawberry trifle is lovely served with an assortment of gluten free cookies. Try crisp and buttery Gluten Free Shortbread, Gluten Free Vanilla Wafers, or Gluten Free Gingersnaps for a bit of warming spice.
- Add dessert sauce. Drizzle a little Caramel Sauce or homemade Hot Fudge Sauce over the top of the trifle or on individual servings for a little extra flavor.
- Drinks. Serve strawberry with a classic pot of black tea, make a Pimm’s cup in a nod to its English origins, or whip a refreshing Blended Iced Coffee.
More Strawberry Desserts To Try
Strawberry Shortcake Trifle
This cool and creamy Strawberry Shortcake Trifle recipe layers homemade gluten free angel food cake cubes with luscious pastry cream, strawberry compote, and fresh whipped cream.
Servings: 16 servings
Equipment
Ingredients
For the Vanilla Pastry Cream (see Note 1):
- 2 cups whole milk
- 2 teaspoons vanilla bean paste or vanilla extract
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 4 large egg yolks
- 3 Tablespoons cornstarch
- 3 tablespoons unsalted butter, cut into 4-6 pieces
For the Strawberry Compote:
- ¾ pound (about 3 cups) fresh strawberries, hulled and coarsely chopped
- 1 ½ tablespoons granulated sugar
- ½ teaspoon vanilla extract
For the Whipped Cream:
- 2 cups heavy cream, well chilled
- ¼ cup powdered sugar, sifted
- 2 teaspoons pure vanilla extract
For Assembling the Trifle:
- 1 Gluten Free Angel Food Cake, cut into cubes
- 1 pound (about 4 cups) fresh strawberries, hulled and sliced, reserving one or two whole strawberries for decorating the top, if desired
Instructions
For the Vanilla Pastry Cream:
- Combine milk and vanilla in a saucepan over medium heat. Cook until just simmering, about 10 minutes.
- While the milk is cooking, add egg yolks, sugar, and salt to a large mixing bowl. Whisk together until smooth.
- Add the cornstarch to the egg mixture and whisk again until it is all incorporated. The mixture will be light yellow and thick like paste.
- Once the milk has cooked, pour a small amount of hot milk into the egg mixture while whisking to avoid cooking the eggs.
- Continue to add the milk a little at a time, mixing well between each addition, until all of the milk has been added. Return the egg and milk mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like texture, about 3 minutes. Continue to cook the cream mixture for another 2 minutes to set the starch. Stir constantly to prevent burning.
- Remove from heat and stir in the butter until melted.
- Transfer the pastry cream to a clean bowl. Cover it with plastic wrap, taking care to place the plastic directly on the surface of the cream so no skin can form.
- Prepare a second large bowl with ice and cold water. Transfer the pastry cream bowl into the water bath to cool for 30 minutes prior to refrigerating. Refrigerate the pastry cream for 2-3 hours before using.
- After refrigeration, remove the plastic wrap and whisk the pastry cream until the consistency is smooth again.
For the Strawberry Compote:
- Combine the coarsely chopped strawberries and sugar in a small saucepan over medium heat.
- Bring to a simmer and cook, stirring occasionally, for 5-8 minutes, or until slightly thickened and syrupy.
- Remove from the heat, transfer to a bowl, and stir in the vanilla extract.
- Cool to room temperature. (You can make the compote up to 3 days ahead and keep it covered in the refrigerator.)
For the Whipped Cream:
- Combine the ingredients in a chilled bowl and whip with a hand mixer or whisk attachment on a hand or stand mixer until soft peaks are formed.
For Assembling the Trifle (see Note 2):
- Line the bottom of a trifle bowl with about one-third of the angel food cake cubes. Top with one-third of the vanilla pastry cream, followed by about one-third of the fresh sliced berries and one-third of the compote. Spread about one-third of the whipped cream evenly over the top.
- Make the second layer using about half of what remains of each component, followed by a final layer cake cubes, pastry cream, berries, compote, and whipped cream, spreading the cream decoratively on top. If desired, garnish with one or two whole berries and a few cake cubes.
- Refrigerate until ready to serve, at least one hour.
Notes
Note 1: If you don’t want to make the pastry cream from scratch, you can substitute one 3.9 oz. package of 3.5-3.9 oz. Instant or Cook and Serve Vanilla Pudding Mix, prepared according to the package directions. The pudding will be a softer set than the pastry cream, so if you want a thicker pudding, use a 4.9-5.9 oz. package of Instant or Cook and Serve Vanilla Pudding Mix prepared according to the pie filling directions.
Note 2: I like to make three layers, but depending on the size of your trifle bowl or your preference, you can also just make two layers, using half of each component for each layer.
Nutrition Facts
Strawberry Shortcake Trifle
Amount Per Serving (1 serving)
Calories 309
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g45%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 89mg30%
Sodium 231mg10%
Potassium 207mg6%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 26g29%
Protein 5g10%
Vitamin A 620IU12%
Vitamin C 29mg35%
Calcium 103mg10%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
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It’s a great dessert for any season. I made this a few years back during the winter holidays and I’m about to make it again for Mother’s Day tomorrow. Everyone loves it it so much.. The strawberry compote, subtle lemon biscuits and whipped cream combination is so delicious.
I love, love, love trifle. My mom used to make it when we were kids and it was always a glorious treat. I don’t make it nearly often enough now that I’m a grown up. Guess that’s going to have to change. Thanks for the inspiration. It looks delicious!
Mmmmmm This strawberry shortcake looks amazing.
I would love for you to share this at my T.G.I.F. Linky Party @ MamasBlogCentral.com 🙂 Have a great weekend!!
Thanks so much!
Yum! That trifle looks absolutely delectable. And those strawberries probably add an extra element of sweetness to the dessert. Looks very tasty!
Thanks! Yes, the strawberries make it perfect!
I love strawberry shortcake – what a brilliant idea to use lemony buttermilk biscuits in this one – oh to have a bowl of this for breakfast!!
That would make an awesome breakfast!
Thanks for the mention, Brianne! Your trifle looks spectacular!!
Thanks Liz!
I love how pretty this looks inside the glass dish! Yummy too.
Thank you Tanya!
Love your version of Dorie’s recipe! A trifle is definitely a fun way to go and honestly a little easier to eat!
Thanks Susan! It was fun to change up her recipe a little.