Strawberry Shortcake Trifle Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the vanilla cake:</strong></li> <li class="ingredients-single-item">225g unsalted butter, softened</li> <li class="ingredients-single-item">225g caster sugar</li> <li class="ingredients-single-item">4 large eggs, room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">225g self-raising flour</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item"><strong>For the macerated strawberries:</strong></li> <li class="ingredients-single-item">750g fresh strawberries</li> <li class="ingredients-single-item">75g caster sugar</li> <li class="ingredients-single-item">2 tbsp lemon juice</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item"><strong>For the whipped cream:</strong></li> <li class="ingredients-single-item">600ml double cream (heavy cream)</li> <li class="ingredients-single-item">50g icing sugar</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item"><strong>For garnish:</strong></li> <li class="ingredients-single-item">100g fresh strawberries, halved</li> <li class="ingredients-single-item">Fresh mint leaves (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) square baking tin</li> <li class="equipment-single-item">Electric mixer</li> <li class="equipment-single-item">Large trifle bowl</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (160°C fan). Grease and line a 23cm square baking tin with parchment paper, ensuring some paper hangs over the sides for easy removal later. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, beat the softened butter and caster sugar together for at least 5 minutes until very pale and fluffy. This extended creaming incorporates air into the mixture, giving your cake its light texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a tablespoon of the measured flour. Stir in the vanilla extract. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Gently fold in the flour and salt using a large metal spoon or spatula, cutting through the mixture with a figure-eight motion. Be careful not to overmix as this will knock out the air and result in a dense cake. The batter should fall slowly from your spoon when ready. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour the batter into your prepared tin, leveling the surface with the back of your spoon. Bake in the preheated oven for 23-25 minutes until golden and springy to the touch. A skewer inserted into the center should come out clean. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Allow the cake to cool in the tin for 10 minutes, then use the parchment paper to lift it onto a wire rack to cool completely. Once cool, cut into 2-3cm cubes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> While the cake is cooling, prepare the strawberries. Hull and quarter 750g of strawberries, placing them in a large bowl. Add the caster sugar, lemon juice, and vanilla, then gently toss. Let them macerate for at least 30 minutes, stirring occasionally. The sugar will draw out the juices, creating a delicious syrup. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> In a large bowl, whip the double cream, icing sugar, and vanilla extract until soft peaks form. Be careful not to overwhip – you want the cream to be billowy and hold its shape without being too stiff. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Now for the assembly! Start with a layer of cake cubes at the bottom of your trifle bowl. Don't pack them too tightly – you want some space for the juices to soak in. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Spoon half of the macerated strawberries, along with their juices, over the cake layer. The juices will begin to soak into the cake, infusing it with strawberry flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Dollop and gently spread a third of the whipped cream over the strawberries. Don't worry about being too precise – the rustic layers are part of the trifle's charm. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Repeat with another layer of cake, followed by the remaining strawberries and their juice, and another third of the cream. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Top with a final layer of cake cubes and crown with the remaining whipped cream, creating decorative swirls with your spoon or spatula. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Garnish with fresh strawberry halves and mint leaves if using. For the best flavor, refrigerate for at least 2 hours (or up to 24 hours) before serving to allow the flavors to meld together and the cake to soften slightly from the strawberry juices. </li> </ol>