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This Strawberry Trifle is the easiest no-bake dessert you’ll make all summer long! Layered with fluffy pound cake, creamy vanilla pudding, juicy strawberries, and whipped topping, it’s like a Strawberry Shortcake Trifle in a bowl and it’s a total showstopper.
Whether you’re entertaining friends or just want to cool off with something sweet, this trifle is the ultimate make-ahead treat that feels as effortless as it looks elegant.
Why I Love This Recipe
I love a good shortcut recipe, especially when it tastes like you spent hours in the kitchen. This Strawberry Trifle is the ultimate easy summer dessert: minimal prep, super customizable, and always a crowd-pleaser. It’s like summer in a trifle bowl, bright, creamy, and full of nostalgic strawberry shortcake flavor.
The best part? You can throw it together in minutes using a store-bought pound cake, or go the extra mile with my homemade pound cake. Either way, you’re in for a refreshing dessert that disappears fast at every party!
Key Ingredients You Will Need
No fancy ingredients here, just a few pantry staples and some fresh summer produce:
- Pound Cake – I usually grab a bakery pound cake to save time, but if you’re feeling ambitious, a homemade pound cake takes it over the top. Angel food cake or sponge cake works well, too, especially if you want something lighter.
- Instant Vanilla Pudding Mix + Cold Milk – This adds a smooth, creamy layer without any cooking. It gives the trifle that classic vanilla custard vibe in a fraction of the time. Homemade pastry cream is a great, leveled up substitution or Greek yogurt for a tangy twist.
- Fresh Strawberries – The star of the show! Sliced ripe strawberries bring that bright, juicy flavor that’s just classically summer. Feel free to mix in blueberries or raspberries for a berry medley.
- Whipped Topping – Fluffy and sweet, it lightens up each bite and makes it feel super decadent. Homemade whipped cream with a touch of vanilla extract if you want to skip the store-bought version.
How to Make a Strawberry Trifle
This recipe couldn’t be easier and you don’t need any baking skills to pull it off.
- Make the Pudding – In a bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes. Let it set for 5 minutes until thickened.
- Assemble the Trifle – In a trifle bowl or any clear, deep glass bowl, start with half the pound cake cubes. Layer with half the pudding, sliced strawberries, and whipped topping. Repeat the layers with the remaining ingredients.
- Chill & Garnish – Cover and refrigerate for at least 4 hours, or overnight, to let all the flavors meld together. Before serving, top with extra strawberries and a few sprigs of mint.
This gorgeous Trifle Bowl can be used for so much more. I love it for layered salads, icebox desserts and punch, too!
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How to Store Leftovers
If you happen to have any leftovers, which is rare in my house, cover the trifle tightly with plastic wrap and store it in the fridge. It’ll keep well for up to 2 days, though the texture may soften a bit as the cake absorbs the pudding and whipped topping.
For best results, serve within 24 hours of assembling, it’s freshest and prettiest that way!
What to Serve with Strawberry Trifle
This trifle pairs beautifully with anything off the grill, think BBQ chicken, burgers, or pulled pork sandwiches. It’s the ultimate finish to a laid-back summer meal. I also love serving it at baby showers, bridal brunches, and Memorial Day or 4th of July gatherings.
Looking for more party-perfect dishes? Try these:
More Strawberry Recipes You’ll Love
If you’re on a strawberry kick, here are a few more sweet ways to use those summer berries:
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Strawberry Trifle Recipe
Equipment
- trifle bowl
- whisk
- chef's knife
- cutting board
- silicone spatula
Ingredients
- 5.1 ounce package instant vanilla pudding mix
- 3 cups cold milk
- 9 inch pound cake, cut into bite size cubes
- 2 pounds fresh strawberries, sliced
- 12 ounce container frozen whipped topping, thawed
Instructions
- Place pudding mix into a bowl. Add cold milk and whisk together for 2 minutes. Set aside and rest for 5 minutes.
- Layer ½ of the pound cake in the bottom of a trifle bowl or other glass serving dish. Layer ½ of the pudding, ½ of the strawberries, and ½ of the whipped topping on top. Repeat with the layers with the remaining ingredients.
- Cover the trifle with plastic wrap and chill in the refrigerator for at least 4 hours or overnight before serving.
- Garnish with fresh berries and mint, serve chilled dusted with powdered sugar, if desired.
Notes
- Use ripe, sweet strawberries for the best flavor, local or in-season berries make a big difference.
- Chill the trifle for at least 4 hours (or overnight) to let the layers set and the flavors meld beautifully.
- Make it look extra pretty by pressing strawberry slices against the side of the bowl as you layer.
- Don’t over-whip the pudding, a gentle hand keeps it creamy and smooth.
- Layer carefully to avoid mixing ingredients together too much, clean, distinct layers make a gorgeous presentation.
- Use a trifle bowl or clear glass dish so those beautiful layers can really shine!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
