Strawberry Trifle: A Delightful Dessert Experience

Layers of cake, rich vanilla pudding, and juicy strawberries make for a delicious and impressive no-bake dessert. Anyone who loves strawberry shortcake will be a fan of this easy strawberry trifle!

Close up of strawberry trifle layered in a trifle dish.

If you’re part of my generation, you might recall a particular 90s or early 2000s TV show that comes to mind when you hear the word “trifle.” While I agree with Joey that the ingredients in Rachel’s Thanksgiving trifle are delightful, there’s no way I would combine them all in one dish! Thankfully, we can craft a much better trifle ourselves.

I have a fondness for making trifles because they are simple yet visually impressive. My brownie trifle is a perennial favorite, enjoyed throughout the year. I also prepare ambrosia trifles for Easter and even pumpkin trifles during the autumn months.

Although my homemade banana pudding isn’t strictly a trifle, it looks spectacular when presented in a trifle dish, so we’ll include it in the trifle club.

This time, we’re preparing a fresh strawberry trifle—an easy no-bake treat perfect for summer get-togethers or as a showstopper at any holiday dessert table.

What is in my strawberry trifle?

While there are many variations of strawberry trifles, this recipe is my absolute favorite. For my creation, we feature layers of:

  • Store-bought cake (either pound cake or angel food cake)
  • Homemade vanilla pudding
  • Fresh strawberries

The trifle is topped with additional whipped cream and fresh strawberries for an elegant finish.

Even though you could use homemade cream cheese pound cake or angel food cake, I typically opt for store-bought varieties to save time for making the vanilla pudding from scratch.

This no-bake dessert is perfect for hot days when turning on the oven isn’t an option. It’s also a wonderful recipe to involve your kids; just supervise while they help slice the strawberries and layer the ingredients.

How to make this strawberry trifle

Prior to starting, chill the beaters of your electric mixer and a bowl in the freezer for 15-20 minutes. This will facilitate whipping the cream later.

Slice up the strawberries and mix them with granulated sugar in a bowl; allow them to macerate for 20-30 minutes, causing the sugar to dissolve and the berries to release their juices.

Cut the cake into cubes using a large, serrated knife and set aside.

After chilling the mixer beaters, pour the cream into the bowl and whip on medium speed until it begins to thicken. Increase the speed to high and continue beating until stiff peaks form.

Reserve about 2 cups of this whipped cream; refrigerate it until you’re ready to use it.

In another large bowl, combine approximately 1 cup of the whipped cream with the vanilla pudding. This step lightens the pudding for easier folding.

Gradually fold in the remaining whipped cream, one-third at a time, until no streaks remain.

Now, it’s time to assemble the trifle! Using your preferred trifle dish, start by layering a quarter of the cake cubes, followed by a quarter of the macerated strawberries (including some juices), and then top with a quarter of the pudding mixture. Repeat the layering process, finishing with the pudding mixture.

Spread the reserved whipped cream on top of the trifle. Chill for at least one hour before serving. If desired, garnish with extra strawberries and a sprig of fresh mint just before serving.

This strawberry trifle is best enjoyed the same day it is made. If there are leftovers, you can store them in the refrigerator for up to a day.

Recipe variations

While I enjoy making this strawberry trifle with store-bought cake and homemade vanilla pudding, there are plenty of ways to customize this recipe.

If you’re looking to save time, use a 5.1-ounce package of instant vanilla pudding mix or a 4.6-ounce cook-and-serve vanilla pudding mix prepared as per package instructions.

Pound cake and angel food cake are the most common choices for trifles, but feel free to experiment with cake from a strawberry shortcake recipe or even a homemade yellow cake.

And while this recipe is named for strawberries, you can substitute with your favorite fresh fruits like raspberries, blackberries, or even peaches for a delightful twist!

FAQs

Can I use Cool Whip instead of whipped cream? Be cautious if substituting whipped topping for whipped cream. Cool Whip is sweetened, which can make the pudding overly sweet. If you prefer to use it, reduce the sugar in the strawberries to help balance the flavors.

Can I use frozen strawberries instead of fresh? I highly recommend using fresh strawberries. Frozen strawberries tend to become mushy upon thawing, compromising the texture of the trifle. If necessary, you might substitute with frozen peaches, which tend to hold their integrity better.

I don’t have a trifle dish. What else can I use? If a trifle dish isn’t available, you can assemble this strawberry trifle in a large glass mixing bowl instead.

Recipe: Strawberry Trifle

Ingredients – Store-bought pound cake or angel food cake, cubed
– Vanilla pudding (homemade or instant)
– Fresh strawberries, sliced
– Whipped cream
Instructions 1. Chill mixer beaters and bowl for 15-20 minutes.
2. Slice strawberries and mix with sugar; let sit for 20-30 minutes.
3. Cube the cake.
4. Whip cream until stiff peaks form.
5. Reserve some whipped cream, mix the rest with pudding.
6. Layer the trifle with cake, strawberries, and pudding.
7. Top with reserved whipped cream and chill for 1 hour before serving.
Serving Size 8
Nutrition Information – Calories: 569
– Carbohydrates: 72g
– Protein: 8g
– Fat: 29g
– Saturated Fat: 17g
– Cholesterol: 193mg
– Sodium: 300mg
– Potassium: 414mg
– Fiber: 2g
– Sugar: 57g

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