Description

This Strawberry Shortcake Trifle with Angel Food Cake is a delightful dessert that brings together fresh strawberries, creamy yogurt whipped cream, and light angel food cake. With simple preparation and luscious layers, it’s the perfect centerpiece for gatherings or a sweet treat after dinner.

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

Combine cornstarch and cold water in a small bowl; set aside.
In a medium saucepan over medium heat, combine 2 cups of strawberries, sugar, water, and lemon juice. Bring to a boil.
Reduce heat and stir in the cornstarch slurry. Cook for 1 minute, stirring constantly. Add the remaining strawberries and cook for an additional minute until thickened; remove from heat.
In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until medium peaks form.
Incorporate Greek yogurt into the whipped cream mixture and mix until combined.
In a trifle dish, layer 1/3 of the angel food cake cubes, followed by 1/3 of the whipped cream and then 1/3 to 1/2 of the strawberry sauce. Repeat the layering process two more times.
Chill the trifle in the refrigerator for at least 1 hour before serving. Top with fresh strawberries right before serving.

Notes

For best flavor, consume within 6-8 hours after assembling.
Feel free to swap strawberries with other berries for a mixed berry trifle.
Ensure the trifle is kept refrigerated until ready to serve to maintain freshness.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg