Strawberry Shortcake Trifle

Total Time Prep/Total Time: 30 min.
Yield 12 servings
Test Kitchen Approved
Our recipe for strawberry shortcake trifle is as easy to make as it is delicious to eat. This eye-catching treat combines layers of tender pound cake, creamy pudding and fresh strawberries in just 30 minutes.

Ingredients

  • 2 cups cold 2% milk
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 package (8 ounces) cream cheese, softened
  • 2 teaspoons almond extract
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 2 cups sliced fresh strawberries
  • 1 carton (13-1/2 ounces) strawberry glaze
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
  • 1/4 cup slivered almonds, toasted

Directions

  1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese and extract until smooth. Fold in 2 cups whipped topping.
  2. In another bowl, gently combine strawberries and glaze. In a 3-qt. trifle bowl, layer half of the cake cubes, pudding mixture and strawberry mixture. Repeat layers. Garnish with remaining whipped topping. Refrigerate until serving. Sprinkle with almonds just before serving.

Nutrition Facts

3/4 cup: 336 calories, 17g fat (10g saturated fat), 61mg cholesterol, 309mg sodium, 39g carbohydrate (28g sugars, 1g fiber), 5g protein.

As pretty as a picture, this quick-and-easy dessert from Crystal Edwards of Van Alstyne, Texas, makes any gathering seem special. Busy cooks will appreciate the make-ahead convenience and the use of purchased pound cake.
Recipe Creator

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