Ree Drummond’s Strawberry Shortcake Trifle is a playful, layered twist on a classic dessert. With its rich homemade cake base, vibrant strawberry gelatin glaze, and silky sweet yogurt cream, the dish balances indulgence with freshness. The use of Greek yogurt in the cream adds a tangy contrast to the sugary fruit and buttery cakecreating a satisfying complexity in both taste and texture.
Perfect for spring and summer gatherings, this trifle brings visual appeal and bold flavor in every spoonful. It reflects Drummond’s signature style of accessible comfort food elevated by simple yet thoughtful touches. This recipe can be easily prepped ahead and even adapted (e.g., with whipped cream or additional berries), making it a flexible crowd-pleaser.
Full Recipe
Ingredients
Cake:
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Nonstick baking spray, for the parchment
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1 1/2 cups all-purpose flour
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3 tablespoons cornstarch
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1 teaspoon baking soda
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1/2 teaspoon kosher salt
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1 1/2 cups granulated sugar
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9 tablespoons (1 stick + 1 tbsp) unsalted butter, room temp
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3 large eggs, room temp
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1/2 cup sour cream, room temp
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1 teaspoon vanilla extract
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6 strawberries, halved (for garnish)
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Fresh mint leaves (for garnish)
Strawberries in Sauce:
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1 1/2 cups granulated sugar
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3 tablespoons cornstarch
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1 (3.5 oz) package strawberry-flavored gelatin
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2 1/2 pounds fresh strawberries, hulled & halved
Sweet Yogurt Cream:
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1 1/2 cups plain Greek yogurt
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1 1/2 cups cold heavy cream
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3/4 cup granulated sugar
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3 tablespoons brown sugar
Directions
1. Make the Cake:
Preheat oven to 350°F. Line a rimmed baking sheet with parchment and spray with baking spray. Sift flour, cornstarch, baking soda, and salt. Cream sugar and butter until fluffy. Add eggs one at a time, then mix in sour cream and vanilla. Add dry ingredients and mix gently. Pour into sheet and bake for 30–35 minutes. Let cool completely.
2. Prepare Strawberry Sauce:
Combine sugar, cornstarch, gelatin, and 1 1/2 cups water in a saucepan. Bring to a boil until thickened, then remove from heat. Add strawberries and coat with the sauce. Chill 10–15 minutes, stirring occasionally.
3. Make Yogurt Cream:
Whip yogurt, cream, and both sugars until smooth and fluffy.
4. Assemble Trifle:
Cut cooled cake into 1.5″ cubes. Layer half in a trifle dish, followed by half the strawberries and half the cream. Repeat layers. Garnish with halved strawberries and mint. Chill for at least 2 hours before serving.
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Prep Time: 30 minutes Cooling/Chilling Time: 3 hours 15 minutes Total Time: 3 hours 45 minutes
- Servings: 12 Calories: Not listed on original page (estimate ~400–500 kcal/serving based on ingredients)
Strawberry Shortcake Trifle: A Celebration in Layers
In the world of desserts, few treats capture the spirit of summer quite like the strawberry shortcake. It’s nostalgic, fresh, slightly decadent, and wonderfully easy to love. When Ree Drummond best known as The Pioneer Woman puts her signature twist on this classic by transforming it into a trifle, something magical happens. The Strawberry Shortcake Trifle becomes not just a dish, but a centerpiece. A showstopper that bridges rustic charm with layered elegance, making it a perfect dessert for gatherings, celebrations, and even the quiet joy of a weekend treat.
Trifles, by design, are humble in construction but regal in presentation. They allow everyday ingredients to shine through layering creating a textural and visual symphony. Drummond’s version does exactly that, taking cues from traditional strawberry shortcake while injecting her practical, home-cook-friendly sensibility into every layer. The result is a dish that feels indulgent but not fussy; thoughtful but not overcomplicated. In essence, it reflects the very heart of Drummond’s cooking philosophy: comfort, creativity, and accessibility.
The Heart of the Dish: A Nostalgic Reinvention
At its core, strawberry shortcake is a dessert rooted in Americana. Originating from the mid-19th century, the earliest versions often used sweetened biscuits as a base for fresh berries and cream. Over time, cake variations emerged especially sponge and pound cakes offering a lighter, airier counterpart to dense biscuits. Trifles, with their English origins, may seem distant relatives, but they share the common DNA of layered sweets meant for sharing.
Drummond’s version marries these two traditions. The base cake resembles a sponge light yet rich, buttery yet structured enough to withstand the weight of strawberries and cream. But rather than relying on the typical whipped cream, she uses a sweet yogurt cream. This inclusion is a quiet revolution: it adds tang, structure, and freshness. It also reflects a growing modern trend balancing indulgence with nuanced, healthier elements without compromising flavor.
This isn’t just a mashup for the sake of innovation. It’s thoughtful. It allows a familiar dish to evolve remaining true to its heritage while embracing new textures and flavors.
Flavor Profile: Balancing Sweetness, Tartness, and Creaminess
What makes this trifle truly sing is the interplay of three distinct elements: the soft vanilla cake, the bright berry compote, and the creamy tang of the yogurt-laced topping.
The strawberries are more than fresh fruit they’re gently cooked with sugar, cornstarch, and a touch of strawberry gelatin. This creates a glossy, spoonable sauce that intensifies the berry flavor while binding the halves together into something more cohesive and syrupy. It’s sweet but not cloying, juicy yet controlled.
The cake, while not the star on its own, plays the vital role of sponge it soaks in the strawberry juices without becoming soggy, acting as the gentle backbone of the entire dessert. Each bite delivers soft, buttery notes that feel like a whisper under the boldness of the fruit.
But the real wildcard here is the yogurt cream. Where traditional whipped cream might feel too rich or fleeting in texture, Drummond’s mixture of Greek yogurt, heavy cream, and two sugars brings depth and stability. The yogurt offers a cultured tang, cutting through the sweetness of the gelatin and berries, while the cream keeps it soft and luxurious. It’s a small tweak that lifts the whole dish into something more elegant and modern.
Serving Occasions: A Dish That Fits Every Table
If there’s one thing that makes this recipe a keeper, it’s versatility. The trifle’s charm lies in its ability to adapt. It’s as welcome on a 4th of July picnic table as it is at a baby shower, graduation brunch, or a simple Sunday dinner.
Its visual appeal is undeniable. Layered in a clear glass dish, the alternating ribbons of ruby red berries, golden cake, and pale cream are like edible art. It invites admiration before the first spoonful is even taken. For that reason, it’s a favorite among hosts who want something easy to prepare ahead but still want to wow their guests.
Because it must chill for at least two hours, it’s ideally suited to make-ahead preparation a blessing for busy cooks. This cooling period allows the flavors to meld, the juices to soak into the cake, and the cream to set just enough to keep everything in place when served.
Room for Creativity: Variations and Personal Touches
One of the reasons Ree Drummond’s recipes resonate so deeply is their flexibility. Her trifle is no exception. While the original recipe is balanced and beautiful as-is, it’s also a launchpad for creativity.
Some home bakers have swapped out the yogurt cream for classic whipped cream, mascarpone, or even a cheesecake-style filling made with softened cream cheese. Each twist introduces a new personality to the dessert from ultra-decadent to lightly tangy.
The strawberries can be replaced or blended with other fruits think raspberries, blueberries, or peachesfor seasonal spins or patriotic flair. You could even infuse the cake with citrus zest or drizzle it with a bit of Grand Marnier or Limoncello before layering for an adult upgrade.
Don’t have a trifle dish? Individual servings in mason jars or wine glasses bring a rustic elegance, perfect for picnics or plated dinners. The layering is still beautiful, but now it’s portable and portion-controlled.
Storage and Leftovers: As Good the Next Day (Maybe Better)
Though trifles are best served chilled after assembling, this dish holds up surprisingly well for 24-48 hours. The cake continues to absorb flavor, the cream stays structured, and the fruit holds its shape thanks to the gelatin in the sauce.
If storing leftovers, cover the dish tightly with plastic wrap or a lid and refrigerate. The integrity of the layers might begin to soften over time, but the flavor often improves. It’s like how lasagna tastes better the next day this trifle benefits from a little patience.
One pro tip? If you expect to have leftovers, consider reserving some cream and fresh strawberries to refresh the top before serving again. This little addition can revive the visual appeal and bring back the brightness of the initial presentation.
Why It Works: Ree Drummond’s Magic Touch
What sets this trifle apart from the dozens of other variations out there? It’s not just the balance of ingredients it’s Ree Drummond’s approachable, heartwarming sensibility. Her recipes don’t just fill a plate; they create moments. This dessert is layered with meaning as much as with strawberries and cream.
Drummond understands what many cooks forget: food isn’t just about flavor. It’s about experience. Her Strawberry Shortcake Trifle taps into that deep well of shared nostalgia of summer days, fresh-picked berries, and family tables brimming with laughter. At the same time, it offers enough sophistication to feel like something special worthy of a celebration or a cherished guest.
There’s an ease to this recipe that invites even novice bakers to take part. And once you make it, you’re likely to return to it again and again not because it’s the simplest dessert you could make, but because it delivers so much joy for relatively little effort.
Conclusion:
Strawberry Shortcake Trifle isn’t just a dessert it’s a reflection of what makes food memorable. It’s built on tradition, modernized with thoughtful touches, and endlessly adaptable to your own tastes. Whether you’re looking to impress guests or just treat yourself to something luscious and light, this trifle delivers on all fronts.