Description
A refreshing and visually stunning Strawberry Trifle featuring layers of angel food cake, macerated strawberries with lemon, creamy vanilla pudding blended with whipped topping, all chilled to perfection. This classic dessert is perfect for gatherings and summer celebrations.
Ingredients
Scale
Fruit Mixture
- 2 pounds strawberries, trimmed and quartered, plus more sliced for garnish
- 1/2 cup granulated sugar
- 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
- Finely grated zest of 1 medium lemon (about 1 tablespoon)
Pudding Mixture
- 3 cups cold whole milk
- 1 (5.1-ounce) box instant vanilla pudding mix
- 1 (8-ounce) container frozen whipped topping, such as Cool Whip, thawed
Cake
- 6 cups (1-inch) cubed angel food cake or pound cake (about 12 ounces)
Instructions
- Macerate Strawberries: In a large bowl, toss the trimmed and quartered strawberries with 1/2 cup granulated sugar and 2 tablespoons of freshly squeezed lemon juice. Refrigerate this mixture for 30 minutes to allow the strawberries to soften and release their juices.
- Prepare Vanilla Pudding: In another large bowl, whisk together 3 cups of cold whole milk and 1 box of instant vanilla pudding mix until it begins to thicken, approximately 2 minutes. Let the mixture rest for 5 minutes to thicken further.
- Fold in Whipped Topping and Lemon Zest: Gently fold the thawed whipped topping and finely grated lemon zest into the pudding using a flexible spatula until fully combined. Refrigerate this pudding mixture until ready to assemble.
- Drain Strawberry Syrup: Once the strawberries have macerated, drain them through a strainer set over a bowl to separate and reserve the syrup for another use.
- Assemble the Trifle – First Layer: In a 3-quart trifle bowl or clear glass bowl, evenly layer 1/3 of the cubed cake pieces (2 cups). Spoon and spread 1/3 of the pudding mixture (about 2 cups) over the cake, then evenly top with half of the macerated strawberries (about 2 1/2 cups).
- Assemble the Trifle – Second Layer: Repeat layering with half of the remaining cake pieces (2 cups), half of the remaining pudding mixture (2 cups), and all the remaining macerated strawberries.
- Assemble the Trifle – Final Layer: Finish the dessert by layering the remaining cake pieces and pudding mixture evenly on top.
- Chill: Refrigerate the assembled trifle for at least 4 hours, or up to 12 hours to allow flavors to meld and the dessert to set properly.
- Garnish and Serve: Before serving, garnish the trifle with additional sliced strawberries for an attractive presentation.
Notes
- Reserve the strawberry syrup for use in beverages or as a topping for ice cream.
- Angel food cake gives a lighter texture, while pound cake adds a richer flavor; choose based on preference.
- This dessert is best served chilled and can be prepared the day before for convenience.
- To keep cake from becoming soggy, layer just before refrigerating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: strawberry trifle, layered dessert, no-bake dessert, fruit trifle, summer dessert, angel food cake, vanilla pudding dessert
