Strawberry Shortcake Trifle

• 1 (18.25-ounce) package white cake mix
• 1 (3.4-ounce) package instant vanilla pudding mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 cups fresh strawberries, sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 (16-ounce) container store-bought pound cake, cubed (or use homemade)

Steps

1. 1 Preheat oven to 350°F. Prepare and bake cake mix according to package instructions. Let cool completely.
2. 2 In a medium bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
3. 3 In a separate bowl, toss sliced strawberries with granulated sugar and lemon juice. Let sit for 10 minutes.
4. 4 In a trifle dish or large glass bowl, layer a third of the cubed pound cake on the bottom.
5. 5 Add a layer of strawberries over the cake.
6. 6 Spread a third of the whipped cream over the strawberries.
7. 7 Repeat layers until all ingredients are used, ending with whipped cream on top.
8. 8 Refrigerate for at least 2 hours before serving.

Equipment

• 9x13-inch baking pan (for cake)
• Stand mixer or hand mixer
• Trifle dish or large glass bowl

Variations

• Add a layer of chocolate shavings or crumbled cookies for extra texture.
• Substitute half the strawberries with blueberries for a berry medley.

Substitutions

• Substitute white cake mix with yellow cake mix for a different flavor profile.
• Use Greek yogurt in place of some whipped cream for a tangier, healthier option.

Pairings

• Serve alongside a light fruit salad.
• Pair with a sparkling rosé for a refreshing dessert combo.

Nutrition

Tips

• For a quicker option, use store-bought angel food cake instead of baking your own.
• Make sure strawberries are well-drained before layering to prevent the trifle from becoming too soggy.

Storage

Keep refrigerated in an airtight container for up to 2 days. Best served fresh.

Freezing: Not recommended for freezing due to the whipped cream layer.

Serving Suggestions

• Serve with a drizzle of balsamic glaze for a tangy twist.
• Pair with a cup of coffee or a scoop of vanilla ice cream.

FAQ