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Easy Strawberry Shortcake Trifle with Homemade Vanilla Cream

Close-up of a delicious strawberry shortcake trifle in a glass dish, showing layers of sponge cake, whipped cream, and fresh strawberries.
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Create a stunning, layered Strawberry Shortcake Trifle using soft pound cake, fresh strawberries, and a rich, homemade vanilla cream. This recipe is simple to assemble and perfect for parties or summer gatherings.

Ingredients

Scale
  • 1 (16 ounce) package pound cake, cubed
  • 2 quarts fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for macerating berries)
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar (for cream)
  • 1 teaspoon pure vanilla extract
  • 1 (3.4 ounce) package instant vanilla pudding mix

Instructions

  1. Combine the sliced strawberries and 1/4 cup sugar in a bowl. Gently toss and let them sit for at least 20 minutes to create a natural syrup.
  2. Prepare the vanilla cream: In a large bowl, combine the heavy whipping cream, whole milk, 1/2 cup sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form.
  3. Prepare the pudding: In a separate medium bowl, whisk the instant vanilla pudding mix with 1/2 cup cold water for 2 minutes until slightly thickened. Gently fold the prepared pudding into the whipped cream mixture until just combined. Do not overmix.
  4. Assemble the trifle: Select a large glass trifle bowl. Create the first layer by placing half of the cubed pound cake on the bottom.
  5. Spoon half of the macerated strawberries (including the syrup) over the cake layer.
  6. Spread half of the vanilla cream mixture evenly over the strawberries.
  7. Repeat the layers: Add the remaining pound cake, followed by the remaining strawberries and syrup, and top with the remaining vanilla cream mixture.
  8. Chill the Strawberry Shortcake Trifle for at least 4 hours, or preferably overnight, before serving to allow the cake to soften and the flavors to meld.

Notes

  • For an even easier version, substitute the homemade cream and pudding with one large container of frozen whipped topping (thawed) mixed with 1 small box of instant vanilla pudding powder.
  • If you prefer angel food cake, use one pre-made angel food cake instead of pound cake for a lighter texture.
  • You can prepare the strawberry mixture and the cream mixture one day ahead of time. Assemble the trifle just before chilling.

Nutrition

Find it online: https://cookerycommand.com/strawberry-shortcake-trifle-recipe/