This summer, strawberry shortcake trifle has become my go-to dessert.
If you’ve read my week-in-the-life posts, you know trifles have been on heavy rotation for me lately. They’re irresistibly nostalgic — like a delicious throwback to the ’90s — and feel comforting and joyful, which is exactly what many of us need right now.
I’d been dreaming of a strawberry shortcake cake for months, waiting for peak strawberry season. After my sister-in-law made an incredible berry trifle over Memorial Day weekend I couldn’t stop thinking about it, so I combined the two ideas and arrived at this strawberry shortcake trifle.
Strawberry shortcake has been a childhood favorite of mine since I was very small — I even had the Strawberry Shortcake dolls and remember how they smelled like cake. Those memories make this dessert feel extra special every summer.
I was obsessed with it.
So naturally I want every strawberry shortcake-style recipe I can get. Strawberries are my favorite fruit, and when they’re in season they’re pure magic.
The beauty of a trifle is its flexibility: you can make everything from scratch or use store-bought shortcuts and still end up with something spectacular. I’ve made this both ways, and both are delicious.
I usually recommend buying a quality store-bought pound cake if you want to save time — it holds up well and will be buried in pudding and whipped cream anyway. If you want to elevate a store-bought cake, brush it with a simple syrup mixed with orange liqueur and sugar; it makes a dramatic difference.
I’ve tried both boxed pudding and homemade pudding. For this version I use homemade vanilla bean pudding — it’s silky, thick, rich and bright all at once, and it pairs perfectly with the berries and cream.
I also always make my own whipped cream. I add a touch of vanilla bean paste or vanilla extract but skip additional sugar; that pure vanilla flavor balances the sweetness of the pudding and cake beautifully.
The star of this dessert is the strawberries. When they’re in season they’re juicy and candy-like — folded into whipped cream and pudding with fluffy cake bits, the result is simply irresistible.
So summery. So fresh. So wonderful.
You can make this trifle with any berry combination — a mixed-berry trifle is great for a red, white and blue theme. If you use store-bought components, assembly takes minutes, and even with homemade pudding and whipped cream it comes together quickly while looking impressive.
If you don’t have a trifle dish, a large glass bowl works fine, and individual parfait glasses are a fun option too. It’s an easy, crowd-pleasing dessert that feels special but is simple to prepare.
This is a favorite for gatherings — people always go wild for it. In 2020 (and beyond) we seem to have rediscovered how much we love a classic trifle.
Strawberry Shortcake Trifle
Strawberry Shortcake Trifle
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Ingredients
- 1 (9×5 inch) pound cake, cut into cubes (about 12 ounces)
- 2 cups vanilla bean pudding recipe below (or 1 (5oz) box 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
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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 cake, strawberries, pudding and whipped cream until your dish is filled — I usually do three or four layers. Finish with a generous layer of whipped cream and garnish with fresh strawberries if desired.
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Serve immediately or make ahead. If you prepare the homemade pudding and whipped cream in advance, assemble the trifle the morning of and keep refrigerated. If using a refrigerated whipped topping, you may be able to assemble the night before — keep the trifle chilled until serving.
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No trifle dish? Use a large glass bowl or individual glasses for parfait-style servings.
vanilla bean pudding
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In a shaker or bowl, whisk the cold milk and cornstarch 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 bean paste (or extract) and butter until melted. Let cool to room temperature before using, or chill if you prefer.
vanilla whipped cream
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Chill a mixing bowl and whisk attachment. Combine the cold heavy cream and vanilla bean paste (or extract). Whip on medium speed until soft peaks form. Use immediately or keep chilled until ready to assemble.
Notes
Did you make this recipe?
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There’s something undeniably satisfying about serving a slightly messy, layered dessert — it always makes an impression.