...
Go Back
–+ servings
strawberry trifle

Strawberry Trifle

5 from 1 vote
This stunning Strawberry Trifle features layers of dense pound cake, rich vanilla pudding, and fresh, lemon-zested berries. Topped with a cloud of whipped cream, it is the perfect no-bake dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 10 people
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs fresh strawberries, washed and sliced Reserve a few whole berries for garnish
  • 1 tablespoon lemon zest Freshly grated
  • 1 loaf pound cake Cut into 1-inch cubes
  • 3 cups vanilla pudding Prepared and chilled
  • 2 cups heavy whipping cream Very cold
  • 2 tablespoons powdered sugar For sweetening the cream
  • 1 sprig fresh mint For garnish

Equipment

  • 1 glass trifle bowl For assembling
  • 1 hand mixer For whipping cream
  • 1 serrated knife For cubing cake

Method
 

  1. Toss the sliced strawberries with the lemon zest in a bowl, and let them sit for 10 minutes to release their juices.
  2. Whip the heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
    whipping heavy cream with a hand mixer
  3. Arrange a tightly packed layer of cake cubes at the bottom of a large glass bowl.
    layering pound cake cubes in a trifle bowl
  4. Spread a generous layer of vanilla pudding over the cake, pushing it outward against the glass.
  5. Add a layer of sliced strawberries, pressing the prettiest slices flat against the sides of the bowl.
  6. Repeat the layering process with the remaining cake, pudding, and berries until the bowl is full.
    building layers of a strawberry trifle
  7. Top the final layer with the whipped cream, garnish with whole strawberries and mint, and chill for at least two hours before serving.

Nutrition

Serving: 180gCalories: 385kcalCarbohydrates: 42gProtein: 4.5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 85mgSodium: 210mgPotassium: 190mgFiber: 2gSugar: 28gVitamin A: 800IUVitamin C: 55mgCalcium: 95mgIron: 1.2mg

Notes

Store leftovers tightly covered in the refrigerator for up to 2 days. For the best presentation, use a clear glass bowl with straight sides.

Tried this recipe?

Let us know how it was!