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- 2 cups fresh strawberries, hulled and sliced - 2 tablespoons granulated sugar - 1 teaspoon vanilla extract - 1 store-bought pound cake (or sponge cake), cut into 1-inch cubes - 2 cups heavy whipping cream - 1/4 cup powdered sugar - Optional: Fresh mint leaves for garnish

- Strawberry Shortcake Trifle

Impress your guests with a delicious Strawberry Shortcake Trifle that's both simple and delightful! This layered treat features juicy strawberries, fluffy whipped cream, and soft cake, all customizable for any occasion. Discover easy steps to create this showstopper and learn tips for perfecting your whipped cream and layering techniques. Ready to make a dessert that will leave everyone asking for more? Click through for the full recipe!
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1 store-bought pound cake or sponge cake, cut into 1-inch cubes

2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Fresh mint leaves for garnish (optional)

Instructions
 

In a medium bowl, combine the sliced strawberries and granulated sugar. Toss gently, and let them sit for about 15-20 minutes until they release their juices.

    In another bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overwhip.

      In a large glass trifle bowl or individual dessert cups, layer the ingredients starting with a layer of pound cake cubes at the bottom.

        Add a layer of the macerated strawberries followed by a layer of whipped cream.

          Repeat the layering process (cake, strawberries, whipped cream) until the bowl or cups are filled, finishing with a generous layer of whipped cream on top.

            If desired, garnish the top with a few slices of strawberries and fresh mint leaves for an elegant touch.

              Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

                Prep Time: 30 minutes | Total Time: 50 minutes | Servings: 6-8