Strawberry Shortcake Trifle

This Strawberry Shortcake Trifle recipe will make any occasion feel special! It looks fancy but it's easy to assemble and makes a beautiful presentation.

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INGREDIENTS

– 1x Batch Vanilla Almond Cake – 2x batch Strawberry Compote – 1x to 2x Batch Stabilized Vanilla Whipped Cream – Fresh Strawberries Full ingredients

Step-by-step instructions!

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Each layer starts off with a delicious made-from-scratch bakery recipe from Amycakes Bakery.

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Crumble the cake scraps into pieces (about ½ inch to 1 inch pieces).

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Layer the trifle as follows: cake scraps, strawberry compote, cake scraps, whipped cream, cake scraps, strawberry compote, cake scraps, whipped cream.

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As you layer, make sure each layer is pressed against the edge of the bowl, so that each layer is visible from the outside of the bowl.

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I used an offset spatula to spread the compote up evenly over the cake, and a disposable piping bag with a 1M star tip to layer the whipped cream.

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Refrigerate until serving. Trifle can also be wrapped in plastic wrap and frozen up to 1 month.

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Swipe up for full recipe!

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