This spring has started off like no other, but there are still many ways to achieve a sense of normalcy in the comfort of our own homes. Today, I’m sharing a strawberry trifle recipe that will make you and your family feel fancy without even leaving the house.
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A Celebration of Spring
I’m sharing this favorite strawberry dessert recipe as part of a spring tour hosted by the lovely Paula Skulina from Virginia Sweet Pea. If you don’t know Paula, she’s a kind soul with a love for all things vintage, and her beautiful blog is definitely worth a visit!
Each day this week, my friends and I are sharing a variety of spring decor, crafts, and (today) recipes. Our hope is that we can lift your spirits and give you a reason to daydream during this challenging time.
You’ll find all the links at the end of this post, and trust me, you won’t want to miss them!
Strawberry Trifle Dessert Recipe
Traditionally, the English trifle is a dessert made with layers of fruit, custard, and sponge fingers soaked in sherry or fortified wine. It’s like a super-sized parfait that feeds a crowd!
My strawberry trifle recipe substitutes pound cake for sponge fingers (a.k.a. ladyfingers) and includes a homemade pudding akin to a custard.
Strawberry Trifle FAQs
Is it better to use pound cake or angel food cake for a trifle?
Pound cake provides a richer flavor and prevents the trifle from getting soggy after refrigeration.
How many layers is a trifle?
This will depend entirely on the size of your trifle bowl and appetite. A strawberry trifle may include nine layers (two each of cake, pudding, strawberries, and/or blueberries, topped with whipped cream) in a 3-quart dish.
How long will a trifle last?
Depending on the ingredients, a trifle dessert should last 3-4 days in the fridge, similar to any pudding or fruit dessert.
Note: You can also enjoy single-serve portions of this trifle recipe by serving it as a parfait.
Strawberry Trifle Dessert Ingredients
- 1-2 lbs fresh strawberries or raspberries
- 1 lb blueberries or blackberries
- Pound cake loaf (can substitute angel food cake or sponge cake)
- 8 oz. whipped cream (or tub of Cool Whip)
- Homemade pudding [jump to recipe] or box of vanilla pudding mix (5.1 ounces)
Directions for Making Strawberry Shortcake Trifle
This strawberry trifle is not only moist and delicious but also has the power to make children obey your every command, especially if you force them to wait while you take photos!
I recommend using either a trifle bowl with a pedestal or a large bowl made of clear glass so your guests can see all of the delicious layers.
Step 1: Slice strawberries in quarters or halves
Some recipes call for macerated strawberries, which means adding small amounts of sugar to create a strawberry syrup mix. I find that the pudding and whipped cream make this particular trifle rich enough already, but I’ll leave it up to your taste buds.
If you decide to macerate the strawberries, simply place the halved strawberries in a glass bowl and coat them with a fine layer of sugar.
Step 2: Cut pound cake into small 1-inch squares
Before preparing my strawberry trifle, I baked a pound cake (Betty Crocker mix) and let it cool. You can definitely opt for store-bought cake to save time. No shame in that!
Then, I placed the cake cubes in my glass trifle bowl with the “cake” part facing outward. The challenge with trifles is making the window shopping look as good as the purchase if you know what I mean.
Step 3: Layer pudding mixture and fruit on top of cake
You don’t need to follow any particular rules when you assemble the trifle dessert. However, adding the pudding directly on top of the cake will result in a more moist texture.
Step 5: Repeat layers with cake, pudding and fruit
As you continue to add layers, make sure to leave about 2 inches from the rim to add a final layer of Cool Whip or other whipped cream.
Step 6: Add whipped topping and garnish
To finish the trifle, you can add a generous layer of Cool Whip, followed by sliced fruit, chocolate, nuts, mint or any other garnish your heart desires!
I ended up adding some fresh mint that is now growing like crazy on my patio. It gave the berry trifle a little extra height for good looks.
Many variations exist for this multi-layered dessert, so I encourage you to tailor it with your favorite fruits and toppings. What I love about this dessert is how it can feed a crowd for special occasions like bridal showers or holiday parties (think 4th of July).
Optional: Homemade Pudding Recipe
Note: This homemade pudding recipe also works as a pie filling to make coconut cream pie or banana cream pie.
- 1/3 cup flour
- 2/3 cup sugar
- 1/4 tsp. salt
- 2 cups milk, scalded
- 3 slightly beaten egg yolks
- 2 tbsp. butter
- 1/2 tsp. vanilla
- In a large saucepan, mix flour, sugar, and salt.
- Add scalded milk (heated in microwave about 1.5 to 2 minutes on high), and stir well.
- Cook over low-to-medium heat, stirring constantly for about 1 minute.
- Temper the egg yolks by adding a small amount of the hot liquid and mixing it with a fork.
- Add the egg to the hot mixture and continue cooking for 2-3 minutes until it reaches a boil.
- Remove from heat and add butter and vanilla.
Pin it for later!
Continue Your Tour
Please visit the lovely spring posts my friends have created for you below! There’s something for everyone, from home decor to crafts.
Monday ~ Mantels
Tuesday ~ Tablescapes
Wednesday ~ DIY
Thursday ~ Recipes
Friday ~ Porches and Decks
I hope you enjoy sharing your strawberry trifle dessert with many friends this season. My prayers for safety and good health are with each and every one of you!
Strawberry Trifle with Homemade Pudding
- 1-2 lbs strawberries (or raspberries)
- 1 lb blueberries (or blackberries)
- 1 pound cake (or angel food cake)
- 8 ounces whipped cream
- 1 package vanilla pudding mix (5.1-ounce box, or homemade pudding recipe-see article)
- Cut strawberries in quarters or halves, as desired.
- Cut pound cake into small 1-inch squares.
- Add one layer of cake to the bottom of a trifle bowl, with the cut side facing outward. Then, add layers of pudding, followed by fruit on top of the cake.
- Repeat layers with cake, pudding, and fruit. For best presentation, face the strawberry halves outward in the trifle dish.
- Top with whipped cream and garnish with more strawberries, mint, or blueberries.