Strawberry Shortcake Trifles

Strawberry Shortcake Trifle - All the flavors of the classic strawberry shortcake but with a soft cake layer instead of biscuit, and served in individual cups for a fun party or after dinner treat treat! Always a must on the summer to do list!
Strawberry Shortcake Trifles


  1. 2 cups (284g) all-purpose flour, plus more for dusting pan
  2. 3 Tbsp (26g) cornstarch
  3. 1/2 tsp salt
  4. 1/2 tsp baking soda
  5. 1/2 tsp baking powder
  6. 12 Tbsp (170g) unsalted butter, softened
  7. 1 1/2 cups (315g) granulated sugar
  8. 1 tsp lemon zest
  9. 4 large eggs
  10. 1 1/2 tsp vanilla extract
  11. 1 cup (283g) sour cream (I used light because it's what I had on hand)

Strawberry layer

  1. 2 lbs fresh strawberries, diced, plus 12 more small whole for garnish
  2. 3 1/2 Tbsp (45g) granulated sugar

Cream layer

  1. 2 cups (475ml) heavy cream
  2. 6 oz (170g) cream cheese, softened
  3. 1/2 tsp vanilla extract
  4. 3/4 cup (90g) powdered sugar


  • For the cake: Preheat oven to 350 degrees. Butter and flour an 18 by 13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla.