Description
This Strawberry Trifle is a show-stopping dessert that’s as easy to assemble as it is delicious to eat. Layers of airy sponge cake, creamy vanilla pudding, and sweet, juicy strawberries come together in a beautiful glass dish for an eye-catching, crowd-pleasing treat. Perfect for spring and summer gatherings, this recipe is make-ahead friendly and always a hit at potlucks and parties.
Ingredients
Units
Scale
Sponge Cake Layer
- 1 (10-12 oz) store-bought pound cake or sponge cake, cubed
Pudding Layer
- 2 cups cold milk
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Strawberry Layer
- 1 1/2 lbs fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
Optional Garnish
- Fresh mint leaves
- Additional sliced strawberries
Instructions
- Prep the Strawberries: In a medium bowl, gently toss sliced strawberries with granulated sugar and lemon juice. Set aside to macerate for at least 15 minutes, until the berries are glossy and juicy.
- Make the Pudding & Cream: In a large mixing bowl, whisk together the cold milk and instant vanilla pudding mix until thickened, about 2 minutes. In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the pudding mixture to create a light, fluffy filling.
- Assemble the Trifle: In a large glass trifle dish or individual glasses, layer half of the cake cubes at the bottom. Spoon a layer of the pudding-cream mixture over the cake, then add a layer of macerated strawberries. Repeat the layers, finishing with a mound of strawberries on top.
- Chill and Serve: Cover the trifle and refrigerate for at least 2 hours to meld the flavors and allow the cake to absorb some of the juices. Garnish with fresh mint leaves and extra sliced strawberries before serving.
Notes
- Feel free to substitute homemade cake for store-bought for an extra-special touch.
- You can prepare this dessert up to a day in advance; just add the final layer of strawberries and mint right before serving for best appearance.
- If you prefer, swap vanilla pudding for cheesecake or lemon pudding for a tasty twist.
- This recipe works with other berries, such as raspberries or blueberries, in addition to strawberries.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 26g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
