Why make this recipe
Strawberry Shortcake Trifle is the perfect dessert for any occasion. It’s a delicious and visually appealing treat that’s easy to make and is sure to impress friends and family. The layers of fluffy angel food cake, creamy vanilla pudding, and fresh strawberries create a delightful balance of flavors and textures. Plus, it’s a great way to showcase fresh strawberries when they are in season!
How to make Strawberry Shortcake Trifle
Ingredients:
- 1 Box Angel Food Cake Box Mix
- 1 1/4 cups water
- 3.4 oz Vanilla Instant Pudding Mix
- 3 cups cold milk
- 5-6 cups fresh strawberries, sliced
- 2 Tablespoons granulated sugar
- Whipped cream (optional)
Directions:
Make vanilla pudding according to the box instructions. For most brands, mix 3 cups of cold milk with the pudding mix. Beat the pudding mix and milk with a whisk for 2 minutes. The pudding will soften and set in about 5 minutes.
In a medium bowl, sprinkle the sliced strawberries with granulated sugar.
Preheat the oven to 350°F. Do not grease the baking pan. Ensure that the bowl and utensils are clean for the best results.
In a large bowl, blend the cake mix and water at low speed until moistened, about 30 seconds. Then beat at medium speed for 1 minute. Be careful not to overbeat.
Pour the mixture into an ungreased 10-inch tube pan and bake immediately.
Bake for 38 to 48 minutes. Check if the cake is done when the top is golden brown and cracked, looks dry, and feels firm to the touch. Do not underbake.
Once baked, hang the pan upside down on a heat-proof glass bottle until completely cool, about 1½ hours.
Loosen the edges carefully with a flat knife or spatula to remove the cake from the pan.
Once the cake has cooled, cut it into small squares.
Place half of the cake squares into the bottom of a trifle dish.
Top with half of the pudding.
Sprinkle half of the strawberries on top of the pudding mixture.
Repeat steps 10-12.
Top the trifle with whipped cream if desired.
How to serve Strawberry Shortcake Trifle
Serve the Strawberry Shortcake Trifle in individual bowls or the trifle dish. A big scoop of the layered dessert brings out the delightful colors and makes it a striking presentation. You can also add extra whipped cream or some whole strawberries on top for garnish.
How to store Strawberry Shortcake Trifle
If you have leftovers, cover the trifle dish with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 2 days. However, for the best texture, it’s recommended to eat it within one day as the cake may become soggy.
Tips to make Strawberry Shortcake Trifle
- Use fresh and ripe strawberries for the best flavor.
- Make the pudding a few hours before assembling the trifle to allow it to set properly.
- If you want a sweeter trifle, you can adjust the sugar used for the strawberries or add some to the whipped cream.
Variation
You can customize this trifle by adding layers of other fruits like blueberries or raspberries. For a different flavor, consider using chocolate pudding instead of vanilla.
FAQs
Can I make this trifle ahead of time?
Yes, you can make the pudding and bake the cake in advance. Just assemble the trifle the day you plan to serve it for the best texture.
Can I use store-bought cake?
Absolutely! If you’re short on time, store-bought angel food cake works just fine.
What if I don’t like strawberries?
Feel free to replace strawberries with your favorite fruit, such as peaches, mangoes, or even mixed berries.
Strawberry Shortcake Trifle
Ingredients
For the cake
- 1 box Angel Food Cake Box Mix
- 1.25 cups water
For the pudding
- 3.4 oz Vanilla Instant Pudding Mix
- 3 cups cold milk
For the assembly
- 5-6 cups fresh strawberries, sliced Use fresh and ripe strawberries for the best flavor.
- 2 tablespoons granulated sugar Can be adjusted for sweetness.
- to taste Whipped cream Optional for topping.
Instructions
Preparation
- Make vanilla pudding according to the box instructions by mixing 3 cups of cold milk with the pudding mix. Beat for 2 minutes and allow to set for about 5 minutes.
- In a medium bowl, sprinkle the sliced strawberries with granulated sugar.
- Preheat the oven to 350°F. Do not grease the baking pan.
- In a large bowl, blend the cake mix and water at low speed until moistened, about 30 seconds. Then beat at medium speed for 1 minute.
- Pour the cake mixture into an ungreased 10-inch tube pan and bake immediately.
- Bake for 38 to 48 minutes. Check if the cake is done when the top is golden brown and cracked, looks dry, and feels firm.
- Once baked, hang the pan upside down on a heat-proof glass bottle until completely cool, about 1½ hours.
- Loosen the edges carefully with a flat knife or spatula to remove the cake from the pan.
- Once cooled, cut the cake into small squares.
Assembly
- Place half of the cake squares into the bottom of a trifle dish.
- Top with half of the pudding.
- Sprinkle half of the strawberries on top of the pudding mixture.
- Repeat the layers with the remaining cake, pudding, and strawberries.
- Top the trifle with whipped cream if desired.