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Strawberry Shortcake Trifle

Strawberry Shortcake Trifle

Watch Video
degree-icon Medium
time-icon About 30 Minutes
time-icon 1 Hour
time-icon 30 Minutes
time-icon About 12 Slices
time-icon 1 Slice
diet-icon N/A
degree-icon Medium
time-icon About 30 Minutes
oven-icon 1 Hour
snow-icon 30 Minutes
plate-icon About 12 Slices
dish-icon 1 Slice
diet-icon N/A

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Lemon Pound Cake Loaf
  • ½ cup Magical Butter, room temperature
  • 1 cup White Sugar
  • 3 Large Eggs, room temperature
  • 2 tablespoons Lemon Zest, from 1 large lemon
  • 1 tablespoons Lemon Juice
  • 1½ cups All-Purpose Flour
  • ¼ teaspoon Salt
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Baking Powder
  • ⅓ cup Sour Cream, removed from fridge 15 minutes before using
  • 2 teaspoon Vanilla
Whipped Cream
  • 2 cups Heavy Whipping Cream
  • ½ cup Granulated Sugar
  • 1 teaspoon Vanilla
  • Lemon pound cake
  • 3 lbs Strawberries
  • Whipped cream

How To

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Lemon Pound Cake Loaf
  • Preheat oven to 325º Fahrenheit. Spray an 8×4-inch loaf pan with baking spray and line.
  • In a large bowl with an electric mixer, beat the butter with the sugar until fluffy. Approximately 3 minutes.
  • Add the eggs one at a time and beat well.
  • Beat in the lemon zest, lemon juice and vanilla.
  • In a separate bowl, whisk together the flour, salt, baking soda and baking powder.
  • Slowly add the flour mixture to the butter mixture alternately with the sour cream, starting with ⅓ of the flour, ½ of the sour cream, ⅓ of the flour, last of the sour cream, then finally the last of the flour.
  • Place batter into prepared 8×4-inch loaf pan. Bake in preheated oven for 55-60 minutes, or until center comes out clean.
  • Allow to cool in the pan for 15 minutes, then run a knife along the sides and ends, remove from pan. Cool on a cooling rack.
Whipped Cream
  • Place cream in the bowl of a stand or hand mixer.
  • Whip medium until just before soft peaks begin to form.
  • Add sugar until it is fully incorporated.
  • Add vanilla extract until combined.
  • Whip until stiff peaks are formed.
  • Wash and chop the strawberries into medium pieces.
  • Slice your pound cake into ½ inch slices.
  • Start layering!
  • Using a large glass trifle bowl, start with a layer of pound cake.
  • Next, strawberry slices.
  • Spoon in an even layer of whipped cream.
  • Add another layer of pound cake.
  • Another layer of strawberries, whipped cream and repeat these layers until you’ve reached the top!