Shortcake Parfait Trifle
Layered berry shortcake parfait trifle with tender shortcake, macerated fruit, and vanilla whipped cream
PRINT PINServings 10
INGREDIENTS
Shortcake
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 4 cup granulated sugar
- 1 2 cup cold unsalted butter cubed
- 3 4 cup heavy cream plus 1 tbsp for brushing
- 1 large egg
- 1 tsp vanilla extract.
Macerated Berries
- 4 cups strawberries hulled and sliced
- 1 cup blueberries
- 1 cup raspberries
- 1 3 cup granulated sugar
- 1 tbsp lemon juice.
Vanilla Whipped Cream
- 2 cups cold heavy cream
- 1 3 cup powdered sugar
- 1 tsp vanilla extract
- 4 oz mascarpone optional.
Assembly
- fresh mint for garnish
- extra berries for topping.
INSTRUCTIONS
Macerate Berries
- toss strawberries blueberries and raspberries with granulated sugar and lemon juice
- let stand 20 minutes stirring once until juicy.
Bake Shortcake
- heat oven to 425 F
- whisk flour baking powder salt and sugar
- cut in butter until pea size
- whisk cream egg and vanilla then stir into dry mix just until combined
- pat into a 3 4 inch thick round and cut 10 biscuits or drop 10 mounds
- brush tops with cream and bake 12 to 15 minutes until golden
- cool completely then cut into bite size pieces.
Make Whipped Cream
- whip heavy cream powdered sugar and vanilla to soft peaks
- add mascarpone if using and whip to medium peaks.
Assemble Trifle
- in a trifle dish or 10 cups layer shortcake pieces berries and juices then whipped cream
- repeat layers finishing with whipped cream and berries
- chill 1 to 4 hours before serving for best texture.
Notes
1. Use pound cake or angel food cake to skip baking; Add mascarpone or 2 tbsp instant vanilla pudding mix to stabilize whipped cream; Use frozen berries thawed and well drained if needed; Assemble up to 8 hours ahead and keep refrigerated; Adjust sugar based on berry sweetness
Nutrition
Calories: 380kcal | Carbohydrates: 46g | Protein: 5g | Fat: 20g