Strawberry Shortcake Trifle Custard (Printable)
Tender shortcake layered with creamy custard, sweet strawberries, and whipped cream for a cool delight.
# What You Need:
→ Shortcake Components
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 large egg
→ Vanilla Custard
08 - 2 cups whole milk
09 - 1/2 cup granulated sugar
10 - 4 large egg yolks
11 - 1/4 cup cornstarch
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
→ Strawberry Layer
14 - 1 pound fresh strawberries, hulled and sliced
15 - 1/4 cup granulated sugar
16 - 1 tablespoon fresh lemon juice
→ Whipped Cream Topping
17 - 1 cup heavy whipping cream
18 - 2 tablespoons powdered sugar
19 - 1 teaspoon vanilla extract
# How To Cook:
01 - Preheat oven to 400°F. Whisk together flour, sugar, baking powder, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Whisk milk and egg in a small bowl, then add to flour mixture. Stir until just combined. Drop large spoonfuls onto a parchment-lined baking sheet to form 8 biscuits. Bake for 15-18 minutes until golden brown. Cool completely, then break into bite-sized pieces.
02 - Heat milk in a saucepan until just simmering. Whisk together sugar, egg yolks, cornstarch, and salt in a bowl until smooth. Gradually whisk hot milk into yolk mixture, then return mixture to saucepan. Cook over medium heat, whisking constantly, until thickened for 3-5 minutes. Remove from heat and stir in vanilla. Pour into a bowl, cover surface directly with plastic wrap, and refrigerate until completely cold.
03 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently to coat. Let stand for at least 20 minutes at room temperature, stirring occasionally, to release natural juices and soften berries.
04 - Chill a mixing bowl in the freezer for 5 minutes. Add heavy cream, powdered sugar, and vanilla extract to the cold bowl. Beat with an electric mixer or whisk until soft peaks form when beaters are lifted. Do not overbeat.
05 - Layer half the shortcake pieces in the bottom of a trifle dish or large glass bowl. Spread half the custard evenly over the shortcake. Arrange half the macerated strawberries over the custard, including juices. Top with half the whipped cream. Repeat layers with remaining ingredients. Finish with extra strawberries and a dollop of whipped cream if desired.
06 - Refrigerate assembled trifle for at least 1 hour to allow flavors to meld and layers to set. Serve chilled. Store leftovers covered in the refrigerator for up to 2 days.
# Expert Tips:
01 -
- The combination of textures—tender cake, silky custard, juicy berries, and airy cream—creates something extraordinary in every spoonful
- It actually tastes better after sitting for a few hours, making it your best friend for dinner party prep
- One dessert looks spectacular served in a glass bowl, turning simple ingredients into a showstopper
02 -
- The custard must be completely cold before layering, or it'll melt your whipped cream into a sad puddle
- Break the shortcake into varied sizes—some tiny pieces, some larger chunks—so every bite has different textures
- This dessert needs at least one hour of chilling time, but it can sit in the refrigerator for up to 24 hours without suffering
03 -
- A splash of Grand Marnier or orange liqueur in those strawberries takes them from delicious to absolutely unforgettable
- If your shortcake biscuits feel too dry, brush them lightly with some reserved strawberry juice before layering