Strawberry Trifle Recipe
This no-bake Strawberry Trifle is a stunning and simple dessert layered with fluffy pound cake, creamy vanilla pudding, fresh strawberries, and whipped topping. Ready in minutes and perfect for summer entertaining,
Servings: 12
Cost: $10
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
Calories: 280kcal | Carbohydrates: 50g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 46mg | Sodium: 356mg | Potassium: 276mg | Fiber: 2g | Sugar: 37g | Vitamin A: 187IU | Vitamin C: 44mg | Calcium: 134mg | Iron: 1mg