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Fresh Strawberry Shortcake Trifle with Honey Whipped Cream and Mint

fresh strawberry shortcake trifle - featured image
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A quick and easy layered dessert featuring flaky homemade shortcakes, macerated fresh strawberries, honey-sweetened whipped cream, and fresh mint for a refreshing finish. Perfect for summer gatherings or a cozy night in.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup whole milk, cold (or buttermilk)
  • 1 large egg, beaten
  • 1 cup heavy whipping cream, chilled
  • 3 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 4 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • Fresh mint leaves, roughly chopped or whole for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs with pea-sized bits.
  3. Stir in cold milk and beaten egg just until combined; do not overmix.
  4. Turn dough onto floured surface and pat into a 1-inch thick rectangle. Cut rounds with biscuit cutter or glass. Place 1 inch apart on baking sheet.
  5. Bake 12-15 minutes until golden brown. Let cool completely.
  6. Toss sliced strawberries with 2 tablespoons sugar and let macerate for at least 15 minutes.
  7. Chill mixing bowl and beaters for 10 minutes. Beat heavy cream on medium-high until soft peaks form. Add honey and vanilla, then whip to stiff peaks.
  8. In trifle bowl or glass jars, layer crumbled shortcake, macerated strawberries with juice, and honey whipped cream. Repeat layers, ending with whipped cream on top.
  9. Garnish with fresh mint leaves.
  10. Refrigerate for at least 1 hour before serving.

Notes

Keep butter cold for flaky shortcakes. Chill bowl and beaters before whipping cream. Do not overmix dough or cream. Assemble close to serving time to avoid soggy shortcake. Store leftovers refrigerated up to 2 days. Use gluten-free flour or dairy-free substitutes for dietary needs.

Nutrition

Keywords: strawberry shortcake, trifle, honey whipped cream, mint, summer dessert, easy dessert, layered dessert

Find it online: https://coracooks.com/fresh-strawberry-shortcake-trifle-recipe-easy-homemade-dessert-with-honey-whipped-cream-and-mint/