All Recipes

Strawberry-Cinnamon Shortcake Trifles

20 Mins


1 Loaf Martin’s Cinnamon-Sugar Swirl Potato Bread

1 Pound Fresh Strawberries, diced, plus more whole for garnish

3 1/2 Tablespoons Granulated Sugar

1 Teaspoon Lemon Zest

2 Cups Heavy Cream

6 Ounces Cream Cheese, softened

3/4 Cup Powdered Sugar

1/2 Teaspoon Vanilla Extract

8 Tall Straight-Sided Dessert Glasses or Jars, to serve

Serves: 6-8


Step 1

Toss diced strawberries with sugar and lemon zest. Let rest 10 minutes.

Step 2

In a large mixing bowl using an electric hand mixer, whip heavy cream until soft peaks form.

Step 3

In a separate medium mixing bowl, whip cream cheese until smooth; then add powdered sugar and vanilla and whip until light and fluffy.

Step 4

Add cream cheese mixture to heavy cream and whip until stiff peaks form.

Step 5

Use the rim of one of the serving glasses to cut rounds from each slice of bread. You will want 2-4 slices per glass, depending on the height and volume of the glass.

Step 6

Begin layering your trifles: place one bread round into the bottom of each serving glass. Add a spoonful of strawberries over each bread round.

Step 7

Transfer cream mixture to a piping bag fitted with a large round tip and pipe some of the cream mixture over the strawberries. Repeat layering process 1-2 more times or until glasses are full or ingredients run out, ending with a layer of whipped cream.

Step 8

Garnish each glass with a fresh strawberry. Serve immediately.