Strawberry Shortcake Trifle
A beautifully cool and creamy dessert made with gluten-free angel food cake, silky pastry cream, sweet strawberry compote, and fluffy whipped cream, perfect for celebrations or gatherings.
Ingredients
Cake and Cream Components
- 1 loaf Gluten free angel food cake
- 2 cups Pastry cream Prepared and chilled
- 2 cups Fresh whipped cream Lightly sweetened if desired
Filling
- 2 cups Strawberry compote Fresh strawberries cooked with sugar
- 1 cup Fresh strawberries For topping and layering
Instructions
Preparation
- Prepare the gluten-free angel food cake according to the recipe and let it cool completely. Once cool, cut the cake into cubes for layering.
- Prepare the pastry cream and allow it to set in the refrigerator.
- Cook fresh strawberries with sugar until soft to make the strawberry compote. Let it cool before assembling the dessert.
Assembly
- In a trifle dish, layer cubes of angel food cake, followed by layers of pastry cream, strawberry compote, and whipped cream.
- Continue layering until the dish is filled, distributing each component evenly.
- Top with fresh strawberries and additional whipped cream, arranging them attractively.
Chilling
- Chill the completed trifle in the refrigerator before serving.
Notes
Serve chilled directly from the refrigerator. Garnish each portion with extra fresh strawberries and whipped cream. Best enjoyed fresh, avoid freezing.