introduction
This strawberry trifle brings sweet strawberries, creamy pudding, and soft pound cake together in one easy dessert. It looks pretty and tastes fresh. If you like creamy strawberry desserts, try this creamy strawberry cheesecake overnight oats for a simple breakfast with similar flavor notes.
why make this recipe
You can make it fast and it feeds a group. It uses simple store-bought items and fresh fruit. The layers make it a showstopper for parties or a cozy family dessert.
how to make Strawberry Trifle
Cut the pound cake into cubes. Mix instant pudding with milk until thick. Slice the strawberries and toss with a little sugar if they are not very sweet. Layer cake, strawberries, pudding, and whipped cream in a clear bowl. Repeat layers and finish with whipped cream and a few strawberry slices on top. Chill so the flavors set.
Ingredients :
- 1 pound cake (store-bought or homemade), cut into 1-inch cubes
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (optional, for strawberries)
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk (for pudding)
- 2 cups whipped cream or whipped topping
- 1 teaspoon vanilla extract (optional)
- Fresh mint for garnish (optional)
Directions :
- Prepare strawberries: place sliced strawberries in a bowl and sprinkle with sugar if desired. Let sit 5–10 minutes.
- Make pudding: whisk the instant pudding mix with cold milk until it thickens, about 2 minutes. Stir in vanilla if using.
- Cube the pound cake into bite-size pieces.
- In a trifle bowl or large glass bowl, place a layer of pound cake cubes to cover the bottom.
- Add a layer of sliced strawberries over the cake. Spoon a layer of vanilla pudding on top of the strawberries.
- Spread a layer of whipped cream over the pudding.
- Repeat the layers (cake, strawberries, pudding, whipped cream) until the bowl is full. End with whipped cream on top.
- Garnish the top with a few strawberry slices and mint if you like.
- Chill the trifle for at least 1 hour before serving so the pudding and cake set together.
how to serve Strawberry Trifle
Spoon the trifle into dessert bowls or plates. Serve cold. Use a large spoon to get all layers in each serving. This dessert goes well with tea or coffee.
how to store Strawberry Trifle
Cover the bowl with plastic wrap or move to an airtight container. Keep in the refrigerator for up to 2 days for best texture. After 2 days the cake gets very soft. Do not freeze the assembled trifle; the cream and pudding change texture when frozen.
tips to make Strawberry Trifle
- Use ripe strawberries for the best flavor.
- Let the pudding set a little before layering to avoid it running.
- If you like extra sweetness, brush pound cake cubes with a little strawberry jam diluted with water.
- For a lighter version, use reduced-fat pudding and whipped topping.
- Make the pudding and slice fruit ahead to speed assembly.
variation (if any)
- Chocolate strawberry trifle: use chocolate pudding and chocolate cake instead of vanilla.
- Lemon twist: add a layer of lemon curd between strawberries and pudding.
- Alcohol option: brush cake cubes lightly with liqueur like Grand Marnier for adults.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain excess liquid before layering so the trifle does not get too watery.
Q: How long before serving can I assemble the trifle?
A: You can assemble it a few hours ahead and chill. For best texture, serve within 24 hours.
Q: Can I make this for a small number of people?
A: Yes. Use a smaller bowl or make individual parfaits in glasses and layer the same way.
Strawberry Trifle
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Description
This strawberry trifle combines sweet strawberries, creamy pudding, and soft pound cake for a delightful dessert that looks and tastes amazing.
Ingredients
- 1 pound cake (store-bought or homemade), cut into 1-inch cubes
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (optional, for strawberries)
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk (for pudding)
- 2 cups whipped cream or whipped topping
- 1 teaspoon vanilla extract (optional)
- Fresh mint for garnish (optional)
Instructions
- Prepare strawberries: place sliced strawberries in a bowl and sprinkle with sugar if desired. Let sit for 5–10 minutes.
- Make pudding: whisk the instant pudding mix with cold milk until it thickens, about 2 minutes. Stir in vanilla if using.
- Cube the pound cake into bite-size pieces.
- In a trifle bowl or large glass bowl, place a layer of pound cake cubes to cover the bottom.
- Add a layer of sliced strawberries over the cake. Spoon a layer of vanilla pudding on top of the strawberries.
- Spread a layer of whipped cream over the pudding.
- Repeat the layers (cake, strawberries, pudding, whipped cream) until the bowl is full. End with whipped cream on top.
- Garnish the top with a few strawberry slices and mint if you like.
- Chill the trifle for at least 1 hour before serving.
Notes
Use ripe strawberries for the best flavor. Chill the assembled dessert for up to 2 days but do not freeze.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
