1-Preparing the Vanilla Cake: Start by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking pan. In a medium bowl, combine the dry ingredients: 3 cups all-purpose flour, 1/4 teaspoon baking soda, 2 3/4 teaspoons baking powder, and 1 teaspoon salt. Whisk them together and set aside.

2-Preparing the Vanilla Cake: In a large bowl, cream together 1 1/2 cups unsalted butter (at room temperature) and 2 cups sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer. Add the 4 egg whites one at a time, beating well after each addition, then stir in 3 teaspoons vanilla extract.

3-Preparing the Vanilla Cake: Gradually add the dry ingredients to the butter mixture, alternating with 1 1/2 cups milk. Begin and end with the flour mixture, mixing just until combined. Pour the batter into your prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before proceeding. For the moistest cake, try using 2% or whole milk.

4-Making the Strawberry Sauce: While the cake is cooling, prepare the strawberry sauce that will add intense flavor to your trifle. Puree 1 pound of strawberries until smooth. In a medium saucepan, combine the strawberry puree, 1/2 cup sugar, and 3/4 teaspoon vanilla extract.

5-Making the Strawberry Sauce: Cook the mixture over medium heat, stirring constantly, until it comes to a boil. Once boiling, continue to cook for exactly one minute, then remove from heat. Allow the sauce to cool completely. You can make this sauce a day ahead and store it in the refrigerator, which actually helps the flavors develop even more.

6-Preparing the Whipped Cream: In a large, cold mixing bowl, combine 2 3/4 cups cold heavy whipping cream, 1 1/2 cups powdered sugar, and 1 tablespoon vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat, or the cream may separate.

7-Preparing the Whipped Cream: For best results, chill your bowl and beaters in the freezer for 10-15 minutes before whipping the cream. This helps the cream whip up faster and hold its shape better. Remember not to leave the whipped cream at room temperature for more than 2 hours, as it can lose its structure.

8-Assembling the Strawberry Shortcake Trifle: Now comes the fun part building your trifle! Start by cutting the cooled vanilla cake into 1-inch cubes. You may want to trim the edges of the cake for softer pieces, as the edges can be slightly firmer.

9-Assembling the Strawberry Shortcake Trifle: In a large trifle bowl or clear glass serving dish, begin layering your ingredients:

10-Assembling the Strawberry Shortcake Trifle: Spread a layer of cake cubes on the bottom of the dish.

11-Assembling the Strawberry Shortcake Trifle: Add half of the chopped strawberries (about 2 1/2 cups) on top of the cake.

12-Assembling the Strawberry Shortcake Trifle: Drizzle half of the strawberry sauce over the strawberries.

13-Assembling the Strawberry Shortcake Trifle: Spread half of the whipped cream over the strawberry layer.

14-Assembling the Strawberry Shortcake Trifle: Repeat these layers once more, finishing with the remaining whipped cream and arranging the last of the chopped strawberries on top for a beautiful presentation. If you love strawberry desserts as much as I do, you might also enjoy my strawberry rhubarb pie filling or strawberry cream cheese chill pie for other delightful ways to use this wonderful fruit.

15-Assembling the Strawberry Shortcake Trifle: Once assembled, refrigerate the trifle for at least 1-2 hours before serving to allow the flavors to meld and the cake to soften slightly. This dessert can be made up to 24 hours in advance, which actually makes it even better as the flavors have time to develop.