I’m calling this the summer of the strawberry shortcake trifle.
If you’ve been following my week in the life posts, you might have noticed that trifles are basically my thing this year. They’re nostalgic, comforting and perfect for summer — especially while many of us are spending more time at home. This version combines everything I love about strawberry shortcake into one easy, impressive dessert.
I’d been wanting to make a strawberry shortcake cake for months, waiting for peak strawberry season. Then my sister-in-law made an incredible berry trifle over Memorial Day weekend and I couldn’t stop thinking about it. The result here is a mash-up of those two ideas: the flavors of strawberry shortcake presented as a layered trifle.
Strawberry Shortcake was my obsession as a kid — I remember watching the cartoons and playing with the dolls. Everything smelled like cake, and the memory of that scent still makes me smile. That childhood fondness translates directly into my love for strawberry desserts now, especially when berries are at their sweetest.
I was crazy over it.
The great thing about a trifle is its flexibility. You can make every component from scratch or use high-quality store-bought ingredients and still end up with something spectacular. I’ve done both, and they each have their perks.
For the cake layer, buying a pound cake is perfectly fine. A good store-bought pound cake holds up well under pudding and whipped cream, and if it’s a little dry you can brush it with a simple syrup or an orange liqueur syrup to add moisture and flavor — I call that the “city girl trifle” trick and it’s delicious.
This recipe uses homemade vanilla bean pudding, which is silky, thick and wonderfully fragrant. It’s richer and more nuanced than boxed pudding, but boxed instant pudding works in a pinch if you want to save time. I also always make my own whipped cream and usually add vanilla bean paste or a touch of vanilla extract without any added sugar. The subtle vanilla lifts the cream and balances the sweetness of the pudding and cake.
The star of this trifle is the strawberries. When they’re in season they’re perfectly juicy and sweet — almost like candy. Folded into the whipped cream and pudding with pieces of fluffy pound cake, the combination is pure summer.
It’s so summery. So fresh. So wonderful.
You can easily swap in any berry you like or use a mix for a red, white and blue presentation. Using store-bought components lets you assemble the trifle in minutes, while homemade pudding and whipped cream add extra depth if you have the time. Either way, the finished trifle looks elegant and feels celebratory.
If you don’t own a trifle dish, a large glass bowl works well, or make individual parfaits in clear glasses for a pretty single-serve option. This dessert is a crowd-pleaser and makes a great finish for summer gatherings.
Below is my straightforward recipe for a classic strawberry shortcake trifle with homemade vanilla bean pudding and vanilla whipped cream. It serves about eight and comes together quickly.
Strawberry Shortcake Trifle
Strawberry Shortcake Trifle
Pin Recipe
Leave a Review »
Ingredients
- 1 (9×5 inch) pound cake, cut into cubes (about 12 ounces)
- 2 cups vanilla bean pudding recipe below (or 1 (5oz) box of instant vanilla pudding)
- 2 to 3 cups whipped cream recipe below
- 3 cups sliced or quartered fresh strawberries
- fresh strawberries for garnish optional
vanilla bean pudding
- 2 cups cold whole milk
- 3 tablespoons cornstarch
- ½ cup sugar
- ½ teaspoon salt
- 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
- 1 tablespoons butter
vanilla whipped cream
- 2 cups cold heavy cream
- 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
Instructions
trifle
-
Layer a few pound cake cubes and strawberries on the bottom of the trifle dish. Top with a layer of vanilla bean pudding and then whipped cream. Repeat the layers two or three times more, finishing with whipped cream and garnish with fresh strawberries if desired.
-
Serve immediately, or make ahead and store chilled in the refrigerator. If you use homemade pudding and whipped cream, assemble the trifle the morning of serving. If using a refrigerated whipped topping, you can assemble the night before—keep it refrigerated until serving.
-
If you don’t have a trifle dish, use a large glass bowl or make individual parfaits in glasses.
vanilla bean pudding
-
Combine the cold milk and cornstarch in a shaker or mixing container and whisk or shake until smooth. Pour into a saucepan, add sugar and salt, and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Remove from heat and stir in the vanilla and butter until smooth. Let cool to room temperature before using or chill in the refrigerator.
-
You can use the pudding at room temperature or chilled, depending on how you prefer the texture in the trifle.
vanilla whipped cream
-
Place the cold heavy cream and vanilla in a mixing bowl fitted with a whisk or use an electric hand mixer. Beat on medium speed until soft peaks form. Use immediately.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
There’s something joyful about serving a slightly messy, layer-filled dessert. It looks beautiful and tastes even better.