Preparation Steps

• In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice. Stir well and let sit for 15 minutes to macerate while preparing other components.
• Prepare the strawberry gelatin: In a large heatproof bowl, sprinkle gelatin over 1 cup cold water and let bloom for 5 minutes. Add boiling water and stir until completely dissolved. Chill mixture in refrigerator until slightly thickened, about 20 minutes.
• Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
• Slice shortcake biscuits into 1-inch cubes and lightly toast them in a 350°F oven for 5–7 minutes if desired for extra crispness.
• In a trifle bowl or serving glasses, layer half of the macerated strawberries, followed by half of the gelatin mixture, then half of the shortcake cubes, and finally half of the whipped cream.
• Repeat layers with remaining strawberries, gelatin, shortcake cubes, and whipped cream. Top with additional fresh berries if desired.
• Refrigerate for at least 2 hours or up to 4 hours before serving to allow flavors to meld.