Strawberry Trifle Delight: A Culinary Indulgence

If you grew up in the 90s or early 2000s, the word “trifle” might conjure memories of a certain infamous scene from a classic TV show. While the ingredients in Rachel’s Thanksgiving trifle were certainly… unique, this fresh approach makes for a more delicious and delightful treat.

Trifles are perfect for those who appreciate desserts that look as elegant as they taste, and this strawberry trifle is no exception. While I often craft delightful desserts throughout the year, from brownie trifles to pumpkin trifles, there’s something about a fresh strawberry trifle that shines during summer gatherings or festive holiday occasions.

What is in my strawberry trifle?

While countless variations of strawberry trifles exist, this recipe remains my absolute favorite. Here’s what you’ll find layered within:

The finished trifle can be elegantly topped with additional whipped cream and fresh strawberries for a touch of flair. Although I sometimes prepare it with homemade cakes like cream cheese pound cake or angel food cake, I often opt for the convenience of store-bought options, saving my baking energy for the vanilla pudding.

Perfect for hot summer days when turning on the oven is the last thing on your mind, this recipe is a great way to involve kids too. They can help slice the strawberries and layer the dessert—just be sure to supervise them with the knife!

How to make this strawberry trifle

Before starting, chill your electric mixer beaters and bowl in the freezer for 15–20 minutes. This simple trick helps achieve perfectly whipped cream.

Slice your strawberries and mix them with granulated sugar in a bowl. Allow the mixture to sit for about 20-30 minutes, during which time the sugar will dissolve and the berries will release their flavorful juices.

Next, use a serrated knife to cut your cake into cubes and set aside.

Once the beaters are cold, pour your cream into the bowl and whip it on medium speed until it begins to thicken. Then increase the speed to high and continue whipping until you get stiff peaks.

Set aside approximately 2 cups of this whipped cream in the fridge until you’re ready to use it later on.

In another large bowl, combine about 1 cup of the remaining whipped cream into the vanilla pudding. This process lightens the pudding, making it easier to fold in the rest of the whipped cream.

Gently fold in the remaining whipped cream, doing this in ⅓ increments until you have a smooth mixture without streaks.

Now it’s time to assemble your trifle! Grab a trifle dish and layer ¼ of the cake cubes at the bottom, followed by ¼ of the macerated strawberries—including some of their delicious juices. Then, add ¼ of your pudding mixture.

Repeat these layers until you finish with the last of the pudding mixture on top. Finally, decorate with the reserved whipped cream and chill for at least an hour before serving. For an extra touch, feel free to garnish with sliced strawberries or a sprig of mint.

This strawberry trifle is best enjoyed the same day it’s made to prevent the cake from becoming too mushy and strawberries from becoming overly watery. However, if you have leftovers, they can be stored in the refrigerator for up to one day.

Recipe variations

While I typically use store-bought pound cake or angel food cake in this recipe, there are numerous variations you can explore as well. If you prefer, you can substitute the homemade vanilla pudding with a box of instant or cook-and-serve vanilla pudding, prepared according to package instructions.

Both pound cake and angel food cake are classic choices for trifles. Feel free to get creative with other cakes, including those from a homemade yellow cake recipe!

And while this is indeed a strawberry trifle, remember that you can swap out the strawberries for your favorite fruits such as raspberries, blackberries, or even peaches for a refreshing twist on this dessert!

FAQs

Can I use Cool Whip instead of whipped cream?

While you can use Cool Whip, be aware that it is sweetened, which may alter the flavor profile of your dessert. If you choose to go this route, consider reducing the sugar in your strawberries to balance the sweetness.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are recommended for this recipe. Frozen berries can become mushy upon thawing. If fresh is not an option, consider using frozen peaches which tend to hold their texture better in recipes.

I don’t have a trifle dish. What else can I use?

In the absence of a trifle dish, a large glass mixing bowl can serve as a great alternative for assembling this dessert.