Description
A refreshing, layered summer treat combining sugared strawberries, whipped cream, and sponge cake. No oven required. Fresh, light, and perfect for gatherings or lazy evenings.
Ingredients
2 cups fresh strawberries, hulled
1/2 cup granulated sugar (for syrup and whipped cream)
1 pound sponge cake, chilled
1 cup heavy cream (whipped to stiff peaks)
1 teaspoon vanilla extract
Instructions
Chop strawberries and mix with 1/4 cup sugar. Let sit for 30 minutes in the refrigerator, stirring occasionally to create a sweetened syrup.
In a separate bowl, whip cream with 1/2 teaspoon vanilla and remaining 1/4 cup sugar until stiff peaks form.
Slice sponge cake into 1-inch rounds for a trifle dish or layer in a serving bowl. Pour 2 tablespoons of strawberry-syrup over the bottom layer.
Top with half the whipped cream, then half the sugared strawberries (including liquid). Repeat layers.
Chill for at least 3 hours before serving.
Notes
Use ripe, in-season strawberries for best flavor.
Let syrup marinate overnight in the fridge for deeper flavor.
Store covered in the refrigerator for up to 24 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg