Strawberry Shortcake Trifle

Words cannot express how much I love this time of year.  The flowers are blooming, the birds are singing, and the strawberries are bursting with plump, ripe, perfection.  If it weren't for June I don't know that I would consider myself a strawberry fan.  But OH MY how delicious they are this time of year!  The strawberry season was a bit late in New England this year due to an early wet spring so we have all been waiting rather patiently and today, I'm happy to report, is the day!  I just saw a post from our friends at Russell Orchards (my favorite local farm & orchard in Ipswich, MA) is officially open for strawberry picking.  I know where I'll be later this afternoon.

But of course this happens every year.  I get carried away and buy insane quantities of strawberries thinking as I do that I will be inspired to transform my kitchen into a strawberry preserves factory.  Spoiler alert!  That has NEVER once actually came to be.  In truth the absolute last thing I'd want to do on a hot day in late June is to heat up my kitchen even more.  Alas, what's a girl to do with all those delectable berries?

Lucky for me I have a few tricks up my sleeve.  Did you know, for instance, that those store bought strawberry shortcake shells just so happen to fit perfectly in a wide-mouth mason jar?  Yessir they do.  So how could I possibly pass up making a Strawberry Shortcake Trifle?  It's just too perfect.  And best of all they are no-bake (read: no hot kitchens), quick, easy, and a sure-fire crowd-pleaser.  

P.S. For more great ways to use up those delicious strawberries, see also our Strawberry Collagen Smoothie Recipe!

 Products Featured in this Post