Strawberry Shortcake Rice Trifles

Ingredients

Rice Layer

• 2 cups cooked Riceland jasmine or long grain white rice
• 1 cup milk
• ¼ cup sugar
• 1 tsp vanilla extract

Strawberry Layer

• 2 cups fresh strawberries, sliced
• 2 Tbsp sugar
• 1 Tbsp lemon juice

Cream Layer

• 1 ½ cups whipped cream (or whipped topping)
• 4 shortcake biscuits or pound cake slices, cubed

Instructions

1. In a bowl, combine strawberries, sugar, and lemon juice. Let sit for 10–15 minutes to macerate.
2. In a saucepan, gently heat rice with milk, sugar, and vanilla until slightly creamy (about 5–7 minutes). Cool slightly.
3. In serving glasses or jars:

• Add a layer of cake cubes
• Spoon rice mixture on top
• Add strawberries
• Add whipped cream

1. Continue layering until glasses are full.
2. Top with whipped cream and extra strawberries.

Notes / Tips / Customizations

• Add crushed vanilla wafers for extra texture.
• Use angel food cake for a lighter version.
• Drizzle with strawberry syrup or honey for added sweetness.
• These can be made ahead of time (up to 24 hours) and refrigerated.

‍