When you’re craving a strawberry trifle, this recipe is a simple yet indulgent treat. It layers fresh strawberries, light cake, rich homemade pudding, and fluffy whipped cream all in one gorgeous dish.
This recipe resolves issues of blandness and sogginess often found in traditional trifles, delivering a vibrant and fresh dessert experience instead.
I love how this dessert can save the day during busy times. One evening, I got a last-minute invite to a family barbecue, and I whipped this up in no time. I remember worrying about the strawberries staying fresh, but after chilling, they were bursting with flavor!
This recipe delivers a balanced experience for both taste and texture. With just 20 minutes of prep and a short chill time, it fits well into any day. You can easily serve it chilled or cool right from the fridge, making it a hit for anyone who tries it.
If you want to try another strawberry delight, check out my Strawberry Shortcake Cake Roll.
Table of contents
Why You Will Love This Recipe
- Light and Refreshing Layers The airy angel food cake paired with luscious vanilla pudding creates a wonderfully light texture that feels elegant on the palate. The freshness of ripe strawberries adds brightness that’s perfect for warm weather.
- Simple Preparation Whipping up this strawberry trifle requires minimal time and effort, from macerating strawberries to mixing up pudding and cream. The straightforward steps make it an easy treat to prepare, especially on a busy day.
- Visual Appeal Serving this trifle in a clear glass dish showcases the beautiful layers of bright strawberries, creamy pudding, and fluffy whipped cream. It’s not just tasty; it’s a feast for the eyes, making it a centerpiece at any gathering.
- Versatile Flavor Options While strawberries take the spotlight, you can easily swap in your favorite fruits or even different puddings to mix things up. This adaptability makes it a year-round dessert for any occasion.
Strawberry Trifle with Homemade Layers
- Prep Time: 20 minutes
- Cool Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 17 minutes
- Yield: 10 servings 1x
- Category: dessert
- Method: no-bake
- Diet: vegetarian
Description
A delicious no-bake strawberry trifle layered with fresh strawberries, angel food cake, vanilla pudding, and whipped cream.
Ingredients
- 2 pounds (907 g) fresh strawberries, hulled and sliced
- ½ cup (100 g) granulated sugar
- 1 angel food cake, cut into even cubes
- 1 batch homemade vanilla pudding, fully chilled
- 1 batch homemade whipped cream, chilled
- 1 teaspoon pure vanilla extract (for pudding)
- 2 tablespoons powdered sugar (for whipped cream)
Instructions
- Step 1: In a medium bowl, combine the sliced strawberries with ½ cup granulated sugar. Stir gently to coat completely. Cover the bowl and let the strawberries macerate at room temperature for about 30 minutes to release their juices and soften. The mixture should become syrupy and fragrant.
- Step 2: Using a sharp knife, slice the angel food cake lengthwise if needed, then cut into even, bite-sized cubes. Aim for small enough pieces to layer easily and maintain structural integrity in the trifle.
- Step 3: Take the fully chilled vanilla pudding and gently fold in the chilled whipped cream using a rubber spatula. Use light, sweeping motions until the mixture is homogeneous with no streaks but still light and airy. Avoid over-mixing to preserve volume.
- Step 4: Place an even layer of angel food cake cubes at the bottom of a clear glass trifle dish. Ensure the layer covers the bottom fully and uniformly to create a stable base that will hold the subsequent layers.
- Step 5: Spoon a generous amount of the macerated strawberries along with their juices evenly over the cake layer. Distribute carefully so every bite of the trifle will include sweet strawberries and syrup.
- Step 6: Spread a layer of the pudding and whipped cream mixture evenly over the strawberries. Smooth the surface to prepare for the next layer while balancing flavors in each bite.
- Step 7: Repeat the layering process one more time with the remaining cake cubes, strawberries with juices, pudding, and whipped cream mixture. Build to a pleasing height ensuring even and symmetrical layers for a striking presentation.
- Step 8: Cover the assembled trifle with plastic wrap or a lid and refrigerate for at least 45 minutes. This chilling step helps the flavors meld and the layers to set, making serving easier and the dessert more refreshing.
Notes
- Room Temperature: Store the assembled trifle covered in an airtight container at room temperature for up to 1 day to maintain freshness and texture.
- Refrigeration: Keep the trifle covered in an airtight container in the refrigerator for up to 3 days. Cover well to prevent absorption of odors.
- Freezing: For longer storage, place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- If your strawberries are less sweet, add an extra 1 to 2 tablespoons of sugar about 30 minutes before assembling to aid maceration and enhance syrupy juices.
- If the pudding is too thick after chilling, whisk in an additional 1 to 2 tablespoons of milk before folding in the whipped cream to loosen the texture.
- To keep whipped cream fluffy during mixing, fold it gently into the pudding with a rubber spatula, avoiding over-stirring.
- Freeze cake cubes for about 10 minutes before layering if you notice layers becoming soggy, which will help the cake hold its shape against moist ingredients.
- Use a glass dish for layering to showcase the dessert’s colorful layers clearly. Evenly cubed cake pieces improve the visual appeal and balance throughout the trifle.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Ingredient Notes
- Strawberries: Look for bright red, plump berries that smell sweet. Fresh picks guarantee flavor and juiciness for the trifle layers.
- Whipped cream: Use heavy whipping cream for a rich texture that holds its shape. Chill the bowl and beaters before whipping for best results.
- Sponge cake: A light, airy sponge cake adds structure. You can use store-bought or homemade. Just make sure it’s fresh and not too dry.
- Vanilla extract: A good quality pure vanilla extract enhances all the flavors. Avoid imitation vanilla for a more authentic taste.
- Powdered sugar: This helps sweeten the whipped cream without graininess. Make sure to sift it to avoid clumps in your trifle!
- Strawberries: Look for bright red, plump berries that smell sweet. Fresh picks guarantee flavor and juiciness for the trifle layers.
- Whipped cream: Use heavy whipping cream for a rich texture that holds its shape. Chill the bowl and beaters before whipping for best results.
- Sponge cake: A light, airy sponge cake adds structure. You can use store-bought or homemade. Just make sure it’s fresh and not too dry.
- Vanilla extract: A good quality pure vanilla extract enhances all the flavors. Avoid imitation vanilla for a more authentic taste.
- Powdered sugar: This helps sweeten the whipped cream without graininess. Make sure to sift it to avoid clumps in your trifle!
Recipe Tips
- If your strawberries aren’t sweet enough, sprinkle an additional 1-2 tablespoons of sugar 30 minutes before assembling the trifle to help them macerate properly.
- When the pudding seems too thick, whisk in an additional 1-2 tablespoons of milk after chilling to achieve a smoother consistency before layering.
- If the whipped cream deflates, fold it gently into the pudding, using a rubber spatula, to maintain its volume during assembly without over-mixing.
- For soggy cake layers, consider placing them in the freezer for 10 minutes before layering to help them maintain structure when adding moist ingredients.
- When using a glass dish for layering, ensure the first layer of cake is cut into even pieces for a visually appealing presentation in the trifle.
Serving Suggestions
Serve the strawberry trifle with fresh mint sprigs or a sprinkle of crushed nuts for some added texture. A chilled glass of lemonade or unsweetened iced tea complements this dessert well.
Use to make variations like a berry trifle with raspberries or blueberries. Add layers of chocolate pudding for a rich twist or alternate with sponge cake pieces for an additional flavor profile.
Top with a drizzle of homemade chocolate or caramel sauce for extra sweetness. Garnish with additional strawberries or a dollop of whipped cream for an appealing finish.
Recipe variations
- You can use ripe fresh strawberries totaling 2 pounds, hulled and sliced, to offer natural sweetness and brightness in the strawberry trifle.
- Add ½ cup granulated sugar to the sliced strawberries to macerate them for 30 minutes, which helps release their juices and intensifies flavor.
- Either store-bought or homemade angel food cake cut into uniform cubes work well as the light cake layer. Homemade whipped cream completes the layers.
- If making extra servings, double the recipe quantities for cake, pudding, and strawberries; use a larger trifle dish or layer in batches for even presentation.
Save This Recipe!
How to Store?
To keep your strawberry trifle fresh and delicious, follow these storage tips:
Room Temperature: Use an airtight container to store the trifle at room temperature up to 1 day to maintain freshness and texture.
Refrigeration: Place in an airtight container and keep in the refrigerator up to 3 days. Cover tightly to avoid absorbing odors.
Freezing: Transfer into a freezer container or freezer bag, freeze up to 2 months. Thaw in the refrigerator overnight before serving.
Other Recipes You’ll Love
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