Love Berry Shortcake Trifle

Welcome Back to Easy Desserts,

dollMy life has been going through some changes in 2018, many of which have kept me busy and out of the test kitchen, so what time I do spend in there it is more special.  As I was going through my things I found some of my old dolls.  From Barbie to Rainbow Brite, and all different types of dolls in between (not to mention all the stuffed animals I collected as a kid too).

As I looked through them I remembered, ‘berry, berry this and berry, berry that’ from my Strawberry Shortcake doll, she didn’t smell like strawberries as I had recalled, but I was getting an idea for a Valentine’s Day dessert. 

For traditional Strawberry Shortcakes, we could use any one of SupaCute’s different ice cream cups, but I thought to would be fun to make another Trifle, so I’ll be using their Fantaisie cups as we make a combination of both desserts, I call “Love Berry Shortcake Trifle”.  Before we start here’s some fun information I found about Shortcake.

Strawberry Shortcake History:

Though today's shortcakes are usually of the biscuit or sponge-cake variety, earlier American recipes called for pie crust in rounds or broken-up pieces, which was a variety still being enjoyed in the 21st century, particularly in the South.

The first strawberry shortcake recipe appeared in an English cookbook as early as 1588, according to Driscoll's berry growers. By 1850, strawberry shortcake was a well-known biscuit and fruit dessert served hot with butter and sweetened cream. In the United States, strawberry shortcake parties were held as celebrations of the summer fruit harvest. This tradition is upheld in some parts of the United States. It wasn't until 1910 that French pastry chefs replaced the topping with heavy whipped cream.

The most famous way to make strawberry shortcake is to prepare the strawberries by, slicing strawberries and mixing them with sugar and allowed to sit an hour or so until the strawberries have sat in sugar and made their own juices. The shortcakes are split and the bottoms are covered with a layer of strawberries, juice, and whipped cream, typically flavored with sugar and vanilla. The top is replaced, and more strawberries and whipped cream are added onto the top.

Some other versions of shortcake are not made with the biscuit/shortcake base, but instead, use a base of sponge cake or sometimes a corn muffin. Japanese-style strawberry shortcakes use a sponge cake base and are a popular Christmas treat in Japan.

Sometimes for my strawberry parfaits, I have used Angel Food Cake or Pound Cake, but in today’s recipe, I will be making Shortcake.

Strawberry Shortcake Fun Facts:


photo credit:

World Largest Strawberry Shortcake according to the Guinness Book of World Records was in 2014.  The cake was produced by Kroger it was 2073 square feet, weighing in at 21,578 lbs and was covered with more than a ton of strawberries, glaze, and whipped topping.

June 14th is Strawberry Shortcake Day




The Strawberry Shortcake Doll first appeared in the 1980s.
 In addition to her cat Custard.
















What You’ll Need:

       2 1/3 cups Bisquick mix
       1/2 cup milk
       3 tablespoons sugar
       3 tablespoons butter or margarine, melted

Strawberry Filling:
       1 box strawberry gelatin
       1/2 cup heavy whipping cream
        X chopped strawberries
30-60 sliced strawberries for decoration (for the sides and the top of the desserts)

Custard Filling:
       X scoops of custard
       2 cups milk
       X teaspoon(s) sugar

Whipped Cream:
       1 1/2 cups heavy whipping cream
        3 tablespoons powdered sugar
       1 teaspoon vanilla extract (if you want to be fancy try almond extract instead)


Shortcake Layer:

Preheat your oven to 425.  In a medium bowl, stir Bisquick, milk, sugar and the butter until soft dough forms. On ungreased cookie sheet, scoop out dough and place on sheet. (For a festive flair and if you want to make a more traditional Strawberry Shortcake you can use a heart-shaped cookie cutter) Bake for 10 minutes or until golden brown (the tops might not look done but the bottoms will be).  Once cooled cut open a place into cups.


Strawberry Layer:

Make the gelatin according to the “Quick Set” directions.  As it cools add a 1/2 cup of heavy whipping and mixes well.  Refrigerate for about 10 minutes.  Stir the mix again and gently pour on top of the shortcake.  Once the gelatin sets, top it with a thin layer of chopped strawberries.

Next, take some of the sliced strawberries and place them against the sides of the cups.  I’ve included some links for slicing under the “Finishing Touches” if you’d like to use.


Custard Layer:

Make the custard according to the can.  As the custard begins to thicken, spoon it over the strawberries.


Whipped Cream Layer:

Feel free to repeat the gelatin, strawberry, and/or custard layers as you like.  There’s no wrong way to fill your cups, just make sure you have room for you Whipped Cream and Finishing Touches.

Place the whipping cream into the bowl and whisk just until the cream reaches soft peaks. Add the sugar and extract to the cream and continue to whisk to the peaks until stiff.


Finishing Touches, Strawberry Decorating:

Top the Whipped Cream layer with a sliced strawberry.  For decorating ideas check out the following links.

For Hearts:


photo credit and how-to link:

For Fans:

photo credit and how-to link:

For Roses:


photo credit and how-to link:

Enjoy these treats for about a week when covered or unless the dairy expires before.

For you traditional dessert foodies, below is a Strawberry Shortcake I made with SupaCute’s Le Scoop for my Sweetie


Happy Valentine’s Day!

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Until next time  …

Dessert Girlie


February 09, 2018 by Monique Moussan
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