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Easy No-Bake Strawberry Shortcake Trifle Recipe with Mascarpone Cream for Perfect Summer Desserts

easy no-bake strawberry shortcake trifle - featured image

A quick and easy no-bake strawberry shortcake trifle layered with fresh strawberries, moist cake, and silky mascarpone cream, perfect for summer gatherings and fuss-free entertaining.

Ingredients

Scale
  • 4 cups strawberries, hulled and sliced
  • 2 to 3 tablespoons sugar
  • 1 prepared yellow or vanilla cake or store-bought pound cake, cut into 1-inch cubes
  • 8 ounces mascarpone cheese, chilled
  • 1 cup heavy cream, cold
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar
  • Optional fresh mint leaves for garnish

Instructions

  1. Macerate the strawberries by tossing sliced strawberries with 2 tablespoons of sugar in a medium bowl. Let sit at room temperature for about 10 minutes.
  2. Prepare the mascarpone cream by whipping mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract in a chilled large bowl with an electric mixer until soft peaks form, about 10 minutes.
  3. Cut the cake into roughly 1-inch cubes. Optionally warm slightly in the microwave for about 10 seconds to soften.
  4. Assemble the trifle by layering cake cubes, macerated strawberries with juices, and mascarpone cream in a trifle bowl or clear glass dish. Repeat layers until the top, finishing with a layer of cream.
  5. Cover and refrigerate the trifle for at least 1 hour to let flavors meld.
  6. Before serving, garnish with fresh mint leaves or extra sliced strawberries.

Notes

Keep mascarpone and cream cold for best whipping results. Avoid overwhipping the cream to prevent graininess. Drain excess strawberry juice if very juicy to avoid soggy cake. Use sturdy cake like pound cake to maintain texture. Can substitute coconut cream and dairy-free cream cheese for a vegan version.

Nutrition

Keywords: strawberry shortcake, no-bake dessert, mascarpone cream, summer dessert, easy trifle, quick dessert, layered dessert