Real Recipes From Real Home Cooks ®

strawberry shortcake trifle

(3 ratings)
Blue Ribbon Recipe by
Michael Sarubbi
Acworth, GA

This makes a great summer dessert. I originally modified this dessert to include shortbread cake instead of angel food cake. It's much better this way and gives it a true strawberry shortcake taste.

Blue Ribbon Recipe

Trifles are a super easy dessert to prepare and we loved this summertime strawberry shortcake one. It's almost too pretty to eat. Layered with fresh strawberries, cake, and a creamy vanilla cream, each bite is delicious.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 -10
prep time 20 Min
method Refrigerate/Freeze

Ingredients For strawberry shortcake trifle

  • 1 c
    cold whole milk
  • 1 c
    sour cream (8 oz)
  • 1 pkg
    instant vanilla pudding mix (3.4 oz)
  • 2 c
    heavy whipping cream, whipped
  • 8 c
    cubed shortcakes (used for strawberry shortcakes)
  • 4 c
    sliced fresh strawberries

How To Make strawberry shortcake trifle

  • Milk, sour cream, pudding mix in a mixing bowl.
    In a large bowl, beat the milk, sour cream, pudding mix on low speed until thickened.
  • Folding in whipped cream.
    Fold in whipped cream.
  • Shortcake cubes in a bowl.
    Place half of the shortcake cubes in a 3-qt. glass bowl.
  • Strawberries arranged over the spongecake.
    Arrange a third of the strawberries around sides of the bowl and over cake.
  • A pudding layer on top.
    Top with half of the pudding mixture.
  • Layers repeated.
    Repeat layers once.
  • Strawberries arranged on top.
    Top with remaining berries. Refrigerate for 2 hours before serving. Enjoy!