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Fresh Layered Strawberry and Peach Shortcake Trifle

fresh layered strawberry and peach shortcake trifle - featured image
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A quick and easy layered dessert featuring fresh strawberries, peaches, shortcake, and whipped cream, perfect for summer gatherings with a rustic yet elegant presentation.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and sliced
  • 2 to 3 medium ripe peaches, peeled and thinly sliced
  • 6 to 8 store-bought or homemade shortcakes, cut into bite-sized pieces
  • 1 cup heavy cream (240 ml), chilled
  • 2 to 3 tablespoons powdered sugar
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • Zest of 1 lemon
  • Fresh mint leaves, a handful (optional for garnish)

Instructions

  1. Hull and slice the strawberries, peel and slice the peaches thinly. Place both in a large bowl. Add the lemon zest and 1 tablespoon of powdered sugar. Toss gently to combine. Let sit at room temperature for about 10 minutes to macerate.
  2. Slice the shortcakes into bite-sized cubes, roughly 1-inch pieces. Set aside in a separate bowl to keep dry until layering.
  3. Chill your mixing bowl and beaters in the freezer for 10 minutes if possible. Pour the cold heavy cream into the bowl, add 2 tablespoons powdered sugar and vanilla bean paste. Beat on medium-high speed until soft peaks form.
  4. In your trifle bowl, start with a layer of shortcake cubes spread evenly across the bottom. Spoon a layer of the macerated peaches and strawberries over the cake, catching some of the juices but not too much to avoid sogginess. Add a generous layer of whipped cream over the fruit, smoothing gently with a spatula.
  5. Repeat layers: shortcake, fruit, whipped cream, until you reach the top of the bowl or run out of ingredients. Top with a lush layer of whipped cream, garnish with a few whole strawberry slices, peach wedges, and fresh mint leaves if desired.
  6. Refrigerate the trifle for at least 1 hour before serving to let the flavors meld and the cream set slightly.

Notes

Let the fruit macerate with lemon zest and sugar for 10 minutes to enhance natural sweetness. Chill bowl and beaters before whipping cream for best results. Fold whipped cream gently to keep it light and airy. Serve within a few hours after assembling to avoid soggy shortcake. For dairy-free, use whipped coconut cream; for gluten-free, substitute shortcakes with gluten-free biscuits.

Nutrition

Keywords: strawberry shortcake, peach shortcake, trifle, summer dessert, layered dessert, easy dessert, fresh fruit dessert

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