Introduction

Strawberry Trifle is a delightful layered dessert that combines fresh strawberries, creamy vanilla pudding, fluffy whipped topping, and tender cake cubes. This easy-to-make treat is perfect for gatherings or a sweet ending to any meal.

A large clear glass bowl filled with a layered dessert. The bottom layer contains chopped strawberries, bright red with a shiny texture, scattered evenly. Above this is a thick layer of smooth, white cream, followed by large, soft, yellow cake cubes mixed with more cream and strawberry slices. The dessert is topped with a generous amount of cream and whole ripe strawberries, some halved, all bright red with green leaves. A silver spoon stands inside the bowl on the left side. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (8-ounce) container frozen whipped topping, such as Cool Whip, thawed
2 pounds strawberries, plus more sliced for garnish
1/2 cup granulated sugar
Finely grated zest of 1 medium lemon (about 1 tablespoon)
2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
3 cups cold whole milk
1 (5.1-ounce) box instant vanilla pudding mix
6 cups (1-inch) cubed angel food cake or pound cake (about 12 ounces)

Instructions

Step 1: Trim and quarter 2 pounds of strawberries. Toss them with 1/2 cup granulated sugar and 2 tablespoons lemon juice in a large bowl. Refrigerate for 30 minutes to macerate.
Step 2: In a separate large bowl, whisk together 3 cups cold whole milk and the instant vanilla pudding mix until it begins to thicken, about 2 minutes. Let it sit for 5 minutes to set further.
Step 3: Gently fold the thawed whipped topping and lemon zest into the pudding mixture until well combined. Refrigerate until ready to assemble.
Step 4: Drain the strawberry mixture through a strainer set over a bowl, reserving the syrup for another use.
Step 5: In a 3-quart trifle or clear glass bowl, layer 1/3 of the cake cubes (about 2 cups) evenly on the bottom. Spoon and spread 1/3 of the pudding mixture (about 2 cups) over the cake.
Step 6: Top with half of the macerated strawberries (about 2 1/2 cups). Repeat the layering with half of the remaining cake cubes, half of the remaining pudding, and all remaining strawberries.
Step 7: Finish by layering the remaining cake cubes and pudding mixture. Cover and refrigerate for at least 4 hours or up to 12 hours.
Step 8: Garnish with additional sliced strawberries before serving.

Tips & Variations

Use fresh lemon zest and juice to brighten the flavors and add a subtle tang to complement the sweetness.
Substitute angel food cake with pound cake or sponge cake for varied textures.
For an adult twist, drizzle a bit of Grand Marnier or another orange liqueur over the cake layers before assembling.
Reserve the strawberry syrup to mix into sparkling water or cocktails for a refreshing beverage.

Storage

Store the assembled trifle covered in the refrigerator for up to 2 days for best freshness. The cake may become softer over time. To serve, scoop portions directly from the bowl. If desired, let it sit at room temperature for 10 minutes before serving to soften the pudding layers slightly.

How to Serve

The image shows a close-up view of a layered dessert with three visible layers. The bottom layer is a golden yellow sponge cake, soft in texture. Above this is a thick layer of smooth white cream that partially covers the cake, with sliced bright red strawberries nestled into the cream. The next layer repeats the pattern with more sponge cake pieces above the strawberries. On top of this is another thick layer of white cream spreading over the cake, topped with more sliced strawberries arranged on the surface. The dessert is inside a transparent container, and the background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the trifle a day ahead?

Yes, making the trifle at least 4 hours to overnight ahead of time allows the flavors to meld beautifully. Just keep it covered and refrigerated.

What can I use instead of whipped topping?

You can use freshly whipped heavy cream sweetened with a little sugar and vanilla extract as a substitute for frozen whipped topping for a fresher taste.