Strawberry Shortcake Trifle
This Strawberry Shortcake Trifle is a showstopping dessert for any summer menu that’s easy to make in advance. It has the same flavors as strawberry shortcake with much less work thanks to box cake mix and store-bought ingredients.
Ripe, juicy berries are almost sweet enough on their own to be dessert…almost. So it’s no wonder strawberry desserts are always a hit. This Strawberry Shortcake Trifle is a delicious shortcut version of the classic in a light and fresh layered dessert. Easier to serve and transport than traditional strawberry shortcake, but packed with just as much sweet, fruity flavor, this dessert is perfect for spring and summer entertaining.
Layers of fluffy angel food cake, juicy strawberries and a rich, creamy vanilla filling make this Strawberry Shortcake Trifle an impressive centerpiece that’s effortless to make in 25 minutes. It’s simply irresistible, and just the right amount of fancy, without the stress.
If you like this easy trifle recipe, try some of our other layered desserts. This quick Lemon Blueberry Trifle is bright and delicious, and we love this no-fuss No Bake Peach Trifle, too.
Why You’ll Love This Recipe
- Beautiful Presentation: Layers of light cake with bright, juicy strawberries and creamy pudding make this dessert delicious, and oh so pretty. It’s a showstopper of a dessert every time it’s served.
- Easy To Assemble: With a simple process and assembly, this trifle comes together easily, in no time. Minimal effort required.
- Great To Make-Ahead: For a time-saving treat, prep and assemble this trifle in advance, store in the fridge, then serve it later whenever you’re ready.
- Kids and Adults Will Devour this Treat: With simple, familiar flavors everyone loves, this dessert is a fan favorite every single time.
Ingredients
For The Cake:
- Box Angel Food Cake Mix: Light, fluffy and perfectly sweet. Use your favorite brand.
- Water: Just a splash.
For The Strawberries:
- Strawberries: Fresh and juicy, these are the star of the show. Use ripe berries for the best flavor.
- Sugar: For added sweetness.
- Lemon Juice: For brightness.
For The Creamy Filling:
- Vanilla Instant Pudding Mix: For that signature custard-like texture and perfectly sweet flavor.
- Milk: Use cold, whole milk.
- Cream Cheese: Rich and tangy, let this soften before using.
- Powdered Sugar: For sweetness.
- Vanilla Extract: Essential for most desserts. Use pure vanilla extract.
- Whipped Topping: For a fluffy, airy layer and topping.
For Layering:
- Extra Whipped Topping: For that final light and fluffy layer.
- Shortbread Cookies or Vanilla Wafers: Sweet, buttery, and the perfect crunch.
How To Make Strawberry Shortcake Trifle
1. Bake The Cake: Prepare the angel food cake according to package directions. Let cool completely, then cut into bite-sized cubes.
2. Make The Strawberries: In a large bowl, combine sliced strawberries, sugar, and lemon juice. Stir and let sit for 15–20 minutes until juicy.
3. Make The Pudding: In a bowl, whisk together vanilla pudding mix and cold milk until thickened (about 2–3 minutes).
4. Make The Cream Layer: In a separate bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the prepared pudding, then gently fold in whipped topping until fully combined and fluffy.
5. Assemble The Layers: In a large trifle dish or glass bowl, layer:
- Cake cubes
- Strawberries with juices
- Cream mixture
- Repeat layers until ingredients are used, finishing with the cream layer on top.
6. Add Topping: Top with extra whipped topping and sprinkle crushed cookies if using.
7. Chill: Cover and refrigerate for at least 2 hours (or overnight) before serving.
8. Serve: Scoop into bowls and serve chilled.
Watch How To Make It
Expert Tips
- Use Ripe, Sweet Strawberries: For the best flavor and texture.
- Let Trifle Sit: Once assembled, let it set up and sit in the fridge so the flavors can meld.
- Make Sure You Let the Angel Food Cake Cool Completely Before Layering: If the cake is warm, it will melt the whipped cream!
- Try Other Cakes: We love angel food cake, but try yellow, white, pound cake or even chocolate cake for different and delicious flavor profiles.
- Add Different Berries: Strawberries are delicious and classic, but try raspberries, blueberries, blackberries or a combination for another fruity variation.
- Use store-bought angel food cake in a pinch. This is the easiest swap to cut down on prep time!
Storage
Store any leftover trifle in an airtight container in the fridge for up to 2 to 3 days. We recommend enjoying leftovers as quickly as possible, as the texture can turn a bit soggy.
We do not recommend freezing trifle leftovers, since the texture of the cake and whipped topping can change and get mushy or watery. This dessert is best eaten fresh, which shouldn’t be a problem, since it’s that delicious!
Make this trifle in advance to save time and for the best flavor and texture. Assemble and store the trifle in the fridge for at least 2 hours, and up to overnight, so the ingredients can set and flavors can meld. Serve whenever you’re ready to enjoy.
FAQs
Absolutely. We actually recommend making this trifle ahead of time and letting it sit overnight for the best flavor and texture results.
We like angel food cake but any boxed cake would work. White, yellow, pound cake, or even strawberry, lemon or chocolate would be tasty flavor variations.
You could use a mixture of whipped cream and cream cheese for an extra tang, mascarpone cheese for richness, or even pastry cream for an extra sweet decadent filling.
More Strawberry Dessert Recipes
Strawberry Shortcake Trifle
Ingredients
For the Cake
- 1 box angel food cake mix
- Water as directed on box
For the Strawberries
- 5 –6 cups fresh strawberries sliced
- 2 –3 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Creamy Filling
- 1 3.4 oz vanilla instant pudding mix
- 1 ½ cups cold milk
- 1 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 8 oz whipped topping (like Cool Whip), thawed
For Layering (Optional)
- Extra whipped topping for topping
- ½ –1 cup crushed shortbread cookies or vanilla wafers
Instructions
- Prepare the angel food cake according to package directions. Let cool completely, then cut into bite-sized cubes.
- In a large bowl, combine sliced strawberries, sugar, and lemon juice. Stir and let sit for 15–20 minutes until juicy.
- In a bowl, whisk together vanilla pudding mix and cold milk until thickened (about 2–3 minutes).
- In a separate bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the prepared pudding, then gently fold in whipped topping until fully combined and fluffy.
- In a large trifle dish or glass bowl, layer: cake cubes, strawberries, cream mixture. Repeat layers until ingredients are used, finishing with the cream layer on top.
- Top with extra whipped topping and sprinkle crushed cookies if using.
- Cover and refrigerate for at least 2 hours (or overnight) before serving.
- Scoop into bowls and serve chilled.
Video
Notes
- Store leftover trifle in an airtight container in the fridge for up to 2-3 days. We recommend enjoying leftovers as quickly as possible, as the texture can turn a bit soggy.
- Make this trifle in advance to save time and for the best flavor and texture. Assemble and store the trifle in the fridge for at least 2 hours, and up to overnight, so the ingredients can set and flavors can meld. Serve whenever you’re ready to enjoy.
