Strawberry Trifle
Indulge in the delightfully layered combination of cubed angel food cake, sweet strawberries, and a creamy vanilla pudding filling, making it a delightful and crowd-pleasing treat.
Hey there, and welcome back, friends.
You are in for a treat!
Airy cubed angel food cake with tender strawberries and creamy vanilla pudding filling. This strawberry trifle dessert is the epitome of an indulgent dessert but without a lot of effort! Each bite of this dessert is full of texture and flavor that melts in your mouth.
I adore trifles. They are no-bake. They use simple ingredients. They are visually stunning! They look like you put in a lot of effort, but you didn’t. The freshness of the berries, in this case, strawberries, combined with angel food cake, is pure heaven!
This dessert is much more than food; it’s a whole experience! Trifles are perfect for many occasions, or you can make them for your family. This trifle, with its vibrant red color, makes me think of serving it on Valentine’s Day. It’s also great for wedding showers, baby showers, and Mother’s Day.
Ingredients
- angel food cake
- fresh strawberries
- granulated sugar
- strawberry preserves
- heavy whipping cream
- instant vanilla pudding mix
- whole milk
- cream cheese
- some lemon zest
- fresh mint, to garnish
How to Make a Strawberry Trifle
First, cube the angel food cake into bite-sized pieces and set it aside.
Wash the fresh strawberries, quarter them, and transfer them to a bowl.
Add the sugar and strawberry preserves, toss the strawberries, and set aside.
In another bowl, add the heavy cream and whip it until stiff peaks form using a hand mixer. Once done, refrigerate the bowl for later use.
For the vanilla pudding filling, in a separate bowl, add the instant pudding mix and milk. Mix with a fork or hand mixer and let it set for a minute. Add the cream cheese along with the lemon zest and whisk for 2 minutes until smooth.
Gradually add the prepared whipped cream in batches, folding it into the pudding mixture slowly. Reserve ½ cup of whipped cream for later use.
To assemble the trifle, use a large trifle bowl. Fill the bottom layer with cubed angel food cake.
Followed by a layer of strawberry mixture.
And a layer of prepared pudding mixture.
Repeat these layers until all ingredients are used.
Refrigerate the trifle for at least an hour. Before serving, top the trifle with the reserved whipped cream and garnish with fresh strawberries and mint.
Scoop a spoonful of the strawberry trifle and serve it chilled.
How to Store
You can store a homemade trifle in the fridge for up to 4 days.
More Strawberry Recipes
If you’re craving strawberries, try out these delicious desserts.
- Strawberry Shortcake Cupcakes
- Strawberry Cheesecake Bars
- Strawberry Cake Balls
- Strawberry Cake
- Strawberry Bundt Cake
What do you think of this amazing Valentine’s trifle recipe? What would you serve with a scoop of this? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Strawberry Trifle Recipe
Strawberry Trifle
Indulge in the delightfully layered combination of cubed angel food cake, sweet strawberries, and a creamy vanilla pudding filling, making it a delightful and crowd-pleasing treat.
Ingredients
- 1 (14 ounces) Angel food cake
- 4 cups fresh strawberries
- ⅓ cup granulated sugar
- ¼ cup strawberry preserves
- 1 ½ cup heavy whipping cream
- 1 pack (3.4 ounces) instant vanilla pudding mix
- 1 ½ cups whole milk
- 4 ounces cream cheese, at room temperature
- 1 teaspoon lemon zest
- Fresh mint, to garnish
Instructions
- First, cube the angel food cake into bite-sized pieces and set it aside.
- Wash the fresh strawberries, quarter them, and transfer them to a bowl. Add the sugar and strawberry preserves, toss the strawberries, and set aside.
- In another bowl, add the heavy cream and whip it until stiff peaks form using a hand mixer. Once done, refrigerate the bowl for later use.
- For the vanilla pudding filling, in a separate bowl, add the instant pudding mix and milk. Mix with a fork or hand mixer and let it set for a minute. Add the cream cheese along with the lemon zest and whisk for 2 minutes until smooth.
- Gradually add the prepared whipped cream in batches, folding it into the pudding mixture slowly. Reserve ½ cup of whipped cream for later use.
- To assemble the trifle, use a large trifle bowl. Fill the bottom layer with cubed angel food cake, followed by a layer of strawberry mixture, and a layer of prepared pudding mixture. Repeat these layers until all ingredients are used. Refrigerate the trifle for at least an hour.
- Before serving, top the trifle with the reserved whipped cream and garnish with fresh strawberries and mint. Scoop a spoonful of the strawberry trifle and serve it chilled.
Notes
- Ensure uniformity in cubing the cake and layering to create a visually appealing and evenly textured trifle.
- The addition of lemon zest to the cream cheese brings a refreshing citrus note, balancing the sweetness and enhancing the overall flavor profile so dont miss that step.
- Allow sufficient chilling time for the trifle to set and for flavors to meld. Refrigerate for at least an hour before serving.
- Instead of angel food cake, you can also use pound cake.
- Opt for a clear and decorative trifle bowl to showcase the beautiful layers. Alternatively, consider using small glass jars to layer individual portions.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 317Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 60mgSodium: 225mgCarbohydrates: 34gFiber: 2gSugar: 29gProtein: 4g
The pudding mixture came out very runny, followed exactly as shared. How would I fix that?
I am very sorry to hear that. It is unfortunately hard for me to troubleshoot what may have gone wrong.