Our recipe for strawberry shortcake trifle is as easy to make as it is delicious to eat. This eye-catching treat combines layers of tender pound cake, creamy pudding and fresh strawberries in just 30 minutes.
Strawberry Shortcake Trifle
Updated on Oct. 20, 2024
Strawberry shortcake lovers, get ready for a treat! This strawberry shortcake trifle takes the classic dessert to new heights by transforming it into a stunning, layered masterpiece in just 30 minutes.
In a few simple steps, you’ll create a dessert that not only tastes amazing but also serves as a beautiful centerpiece for your table. Layers of velvety cheesecake pudding, fresh juicy strawberries and tender pound cake come together in a beautiful trifle bowl, creating a dessert that’s as delightful to look at as it is to eat.
Whether you’re hosting a summer barbecue or looking for a special treat to brighten up a weeknight dinner, our strawberry shortcake trifle recipe will elevate your dessert game.
Strawberry Shortcake Trifle Ingredients
- Milk: Cold 2% milk helps create a creamy base for the pudding layer of this strawberry shortcake trifle.
- Instant pudding mix: Cheesecake or vanilla-flavored instant pudding mix provides a smooth and creamy layer in the trifle, contributing to the dessert’s rich flavor.
- Cream cheese: Softened cream cheese is blended into the pudding mixture to add creaminess and a distinct tang.
- Almond extract: Almond extract adds a subtle nutty flavor that complements the strawberries and pound cake.
- Whipped topping: Frozen whipped topping lightens the pudding mixture and adds a fluffy decorative layer to the trifle.
- Fresh strawberries: Sliced strawberries bring a fresh, juicy flavor and vibrant color to the trifle.
- Strawberry glaze: A carton of strawberry glaze enhances the sweetness of the strawberries and adds a glossy finish to the layers. You can also make your own strawberry glaze at home.
- Pound cake: Cubed pieces of pound cake provide a sturdy base that soaks up the flavors from the other ingredients in this recipe.
- Slivered almonds: Toasted almonds add a crunchy texture and a nutty contrast to the creamy layers. Here’s how to toast your nuts.
Directions
Step 1: Prepare the pudding mixture
In a large bowl, whisk together the cold milk and instant pudding mix for two minutes. Let the mixture stand for an additional two minutes or until it soft-sets.
Step 2: Add the cream cheese
Beat in the softened cream cheese and almond extract until the mixture is smooth and well combined.
Editor’s Tip: Make sure the cream cheese is fully softened to room temperature to avoid lumps in your pudding mixture.
Step 3: Fold in the whipped topping
Gently fold two cups of the thawed whipped topping into the pudding mixture to create a light and airy texture for your trifle layers.
Editor’s Tip: For an extra creamy texture, allow the pudding mixture to chill in the refrigerator for 15 to 20 minutes before assembling the trifle.
Step 4: Prepare the strawberry mixture
In a separate bowl, gently combine the sliced fresh strawberries with the strawberry glaze, ensuring the berries are evenly coated.
Step 5: Assemble, garnish and chill
In a 3-quart trifle bowl, begin layering your ingredients. Start with half of the cubed pound cake at the bottom. Spoon half of the pudding mixture over the cake, spreading it evenly. Follow with half of the strawberry mixture. Repeat the layers once more. Top the trifle with the remaining whipped topping, spreading it evenly over the final layer of strawberries. Refrigerate the trifle until you’re ready to serve. Just before serving, sprinkle the top with toasted slivered almonds
Strawberry Shortcake Trifle Variations
- Incorporate some chocolate: Drizzle chocolate sauce over the strawberry layers or add chocolate shavings on top before serving for a richer dessert.
- Use a berry medley: Use a mix of strawberries, blueberries and raspberries for a colorful twist to this strawberry shortcake trifle recipe.
- Make it boozy: For an adult twist, drizzle the pound cake with a splash of orange liqueur or amaretto before layering the trifle.
- Add a tropical flair: Add a layer of sliced bananas or pineapple to create a tropical version of this delicious trifle.
- Use homemade cake: For a lighter texture to your trifle, substitute the store-bought pound cake with homemade sponge cake or angel food cake.
How to Store Strawberry Shortcake Trifle
Store the strawberry shortcake trifle in the refrigerator for up to two days in a covered airtight container. The cake will continue to absorb some of the moisture and make it even more delicious as leftovers the next day. For the best texture, sprinkle the toasted almonds just before serving.
Can you freeze strawberry shortcake trifle?
It’s not recommended to freeze leftovers of this strawberry trifle shortcake—the fresh strawberries and whipped topping will become watery when thawed and affect the overall texture of the trifle.
Can you make strawberry shortcake trifle ahead of time?
Yes, you can prepare this trifle up to 24 hours in advance. However, wait to add the final layer of whipped topping and toasted almonds until you’re ready to serve the dessert.
Strawberry Shortcake Trifle Tips
How do you prevent the pound cake from getting too soggy in a trifle?
Make sure your cake cubes are slightly dry—day-old cake works well—and avoid oversaturating them with liquid ingredients. Layer the trifle carefully and refrigerate it for no longer than 24 hours before serving.
Can you use homemade whipped cream instead of frozen whipped topping?
Absolutely! Homemade whipped cream can be substituted for frozen whipped topping. Out of whipped topping? Here’s how to substitute for whipped topping in a recipe.
Can I use frozen strawberries in this strawberry shortcake trifle?
Yes, you can use frozen strawberries in a pinch. Be sure to thaw and drain them well before combining with the glaze to avoid excess moisture.
What’s the best way to slice strawberries for strawberry shortcake trifle?
Slice the fresh strawberries about 1/4 inch thick—this allows them to be layer easily and ensures a good distribution of fruit throughout the trifle.
Strawberry Shortcake Trifle
Prep Time
30 min
Yield
12 servings
Ingredients
- 2 cups cold 2% milk
- 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
- 1 package (8 ounces) cream cheese, softened
- 2 teaspoons almond extract
- 1 carton (8 ounces) frozen whipped topping, thawed, divided
- 2 cups sliced fresh strawberries
- 1 carton (13-1/2 ounces) strawberry glaze
- 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
- 1/4 cup slivered almonds, toasted
Directions
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese and extract until smooth. Fold in 2 cups whipped topping.
- In another bowl, gently combine strawberries and glaze. In a 3-qt. trifle bowl, layer half of the cake cubes, pudding mixture and strawberry mixture. Repeat layers. Garnish with remaining whipped topping. Refrigerate until serving. Sprinkle with almonds just before serving.
Nutrition Facts
3/4 cup: 336 calories, 17g fat (10g saturated fat), 61mg cholesterol, 309mg sodium, 39g carbohydrate (28g sugars, 1g fiber), 5g protein.
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As pretty as a picture, this quick-and-easy dessert from Crystal Edwards of Van Alstyne, Texas, makes any gathering seem special. Busy cooks will appreciate the make-ahead convenience and the use of purchased pound cake.
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