Strawberry Shortcake Trifles Recipe

INGREDIENTS

Combine the strawberries, lemon juice, and granulated sugar in a medium bowl. Set them aside to macerate for at least 15 minutes (but no longer than 1 hour).3 cups sliced strawberries,1 tablespoon lemon juice,1 tablespoon granulated sugar
In a medium-sized mixing bowl, using a hand mixer, beat the heavy whipping cream and vanilla until well combined and fluffy.2 cups heavy whipping cream,1 teaspoon pure vanilla extract
Add in the powdered sugar gradually and continue mixing until soft peaks form. Place in the fridge to chill until ready to use.1 cup powdered sugar
While the whipped cream chills, combine the strawberry jam and water in a small microwave-safe bowl. Microwave until warm, about 45 seconds. Whisk to combine. Set aside until ready to use.¼ cup strawberry jam,2 tablespoons water
In a trifle bowl or other clear container, place down a layer of angel food cake cubes, top with a layer of whipped cream, drizzle on the sauce, and finish off with a layer of strawberries. Continue layering until all the components are used or the dish is filled completely.20 ounces angel food cake

Use fresh strawberries for this recipe to keep the angel food cake from becoming soggy.
You can use substitute almond extract for vanilla in your whipped cream.
Serve this trifle in one big dish or in individual trifle cups.

Storage: Store strawberry shortcake trifle in an airtight container in the refrigerator for up to 2 days.