Strawberry Trifle
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!
Servings 8
Ingredients
- 2 pounds fresh strawberries
- ½ cup granulated sugar
- 1 loaf pound cake or 1 (10-inch) angel food cake
- 2 cups heavy whipping cream cold
- 1 batch homemade vanilla pudding chilled
Instructions
- Place the beaters for your electric hand mixer in the freezer to get cold while you prepare the rest of the ingredients. This will help the cream to whip better later. If you plan to use a metal bowl, you can also chill that.
- Slice the strawberries and add them to a bowl. Stir in the granulated sugar. Allow the berries to sit for 20-30 minutes.
- Using a serrated knife, cut the cake into cubes. Set aside.
- Once the mixer beaters are cold, pour the cold cream into a large mixing bowl. Mix on medium speed until the cream starts to thicken, then increase the speed to high and beat until stiff peaks form.
- Set aside about 2 cups of the whipped cream. Keep in the refrigerator until ready to use.
- In a separate large bowl, stir about 1 cup of the remaining whipped cream into the vanilla pudding. Don’t worry about gently folding it in yet; this addition is just to help lighten the mixture.
- Add the rest of the remaining whipped cream, about ⅓ at a time, gently folding it with a spatula into the pudding until no streaks remain. If needed, pop this back into the refrigerator until ready to assemble.
- To assemble the trifle, layer ¼ of the cake cubes into the bottom of a trifle dish. Top with ¼ of the macerated strawberries, making sure to include some of their juices. Top the strawberries with ¼ of the pudding mixture. Repeat the layers, ending with the last of the pudding mixture.
- Top the trifle with the reserved whipped cream. Chill for at least 1 hour before serving. If desired, garnish with additional strawberries and a sprig of fresh mint.
Notes
This trifle is best served the same day it is made. Leftovers can be stored in the refrigerator for up to a day.
If you don't want to use homemade pudding, you can use a 5.1-ounce box of instant vanilla pudding mix or a 4.6-ounce box of cook-and-serve vanilla pudding mix, made according to the package directions.