Strawberry Shortcake Trifle
A delightful dessert made with layers of fluffy angel food cake, creamy vanilla pudding, and fresh strawberries, perfect for any occasion.
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.
Notes
For best texture, eat the trifle within one day as the cake may become soggy. Can be stored in the refrigerator for up to 2 days.