Strawberry Shortcake Trifle features white chocolate-studded cake, creamy vanilla filling, and fresh strawberries. Easy to assemble and always a crowd-pleaser!
Try this Brownie Trifle next!
Strawberry Shortcake Trifle
This Strawberry Shortcake Trifle is the perfect Easter dessert! Soft, moist cake layered with fluffy vanilla custard and sweet sugared strawberries—so good!
I grew up eating my mom’s brownie trifle—she made it all the time. So, mixing two favorites, trifle and strawberry shortcake, just made sense!
Traditional strawberry shortcake with homemade biscuits is hard to beat, but this trifle is just as loved in my home!
Ingredients In Strawberry Shortcake Trifle
- Lemon or Vanilla Cake Mix & Instant Pudding Mix: Make sure you grab an instant pudding mix, my fave combo is lemon cake with lemon pudding mix.
- Eggs: Beat eggs before adding for even mixing.
- Sour Cream & Buttermilk: Water also works in place of the buttermilk.
- Oil: Coconut, canola, or vegetable oil will work here.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- White Chocolate Chips: Chop them smaller for even distribution.
- Cream Layer: Chill the bowl and beaters before whipping for the best consistency.
- Sugared Strawberries: Let them sit for at least 30 mins, stirring occasionally, to draw out the juices.
How To Make Strawberry Shortcake Trifle
- Bake The Cake: For clean cuts, chill the cake before slicing.
- Sugared Strawberries: Use a slotted spoon when layering to keep the trifle from getting soggy.
- Cream Layer: Stop whipping as soon as stiff peaks form.
- Assemble: Lightly press cake down so layers hold together, but don’t pack it too tight.
- Serve & Store: Add fresh strawberries on top right before serving to keep them from getting mushy.
Quick Tip
Save time and improve the recipe—bake the cake the night before! Letting it sit overnight makes it more flavorful and moist.
Variations
Switch Things Up
- Try other berries like blackberries or blueberries for more flavor.
- Use angel food or pound cake instead of regular cake for a softer texture.
- Mix softened cream cheese into the cream for a rich, cheesecake-like flavor.
Storage
Keep the trifle covered or in an airtight container in the fridge for up to 2 days. Add fresh strawberries before serving for the best texture.
Don’t freeze—it can make the cream watery.
More Fruit-Filled Dessert Recipes
- Fruit Dip only 4-ingredients
- Creamy Fruit Salad cheesecake flavored
- Mini Fruit Tart with a sugar cookie base
- Fruit Pizza Cheesecake Tart the best summer dessert
- Fruit Salsa with cinnamon sugar chips
Strawberry Shortcake Trifle
This Strawberry Shortcake Trifle layers white chocolate-studded cake bites, creamy vanilla filling, and fresh strawberries for a dessert that’s easy to make and always a hit!
Equipment
- Metal baking dish 9 x 13-inch
- Stand mixer fitted with the whisk attachment
- Hand mixer
Ingredients
- Cooking spray
Lemon or Vanilla Cake
- 3 large eggs
- 3/4 cup sour cream full-fat
- 3/4 cup melted coconut oil or canola or vegetable oil
- 1 tablespoon vanilla extract
- 1 (13.25-ounce) box Super Moist Lemon Cake Mix or French Vanilla; Betty Crocker makes this
- 1 (3.4-ounce) package instant vanilla pudding mix not sugar free; do not prepare
- 1 cup white chocolate chips chopped
- 1/2 cup buttermilk or warm water
Cream Layer
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla paste or vanilla extract
- 1 (14-ounce) can sweetened condensed milk full-fat
- 1/2 cup 1% milk skim is okay; do not use whole or 2%
- 1 (3.4-ounce) package instant vanilla pudding do not prepare
Sugared Strawberries
- 2 pounds fresh strawberries
- 1/2 cup sugar reduce if strawberries are already pretty sweet
- Fresh mint optional, for garnish
Instructions
Cake
- Line a 9×13-inch metal pan with parchment paper, leaving an overhang for easy removal. Lightly coat parchment paper with cooking spray. If not using parchment paper, grease the pan with cooking spray. Preheat oven to 350°F.
- In a large bowl, whisk eggs with a fork. Add sour cream, oil, and vanilla extract. Stir until completely combined. Add cake mix, vanilla pudding mix, and coarsely chopped white chocolate chips. Stir well. Add buttermilk (or water) and mix until just combined. Pour the batter into the prepared pan and bake according to package directions for a 9×13-inch pan. Test that the cake is finished by inserting a toothpick into the center; if it comes out dry or with moist crumbs, the cake is finished. Allow cake to cool in the pan, preferably overnight. (Cover the cooled cake with plastic wrap and let it sit out overnight.) Once ready to use, cut the cake into 1-inch cubes and use a metal spatula to remove cubes from the pan.
Sugared Strawberries
- Remove the tops and stems of the strawberries, thinly slice, and add to a large bowl. Top with the sugar (less if you’re using sweet strawberries) and stir gently to combine. Let stand at room temperature for 30 minutes, tossing at least once or twice more. Drain off any accumulated liquid before adding strawberries to the trifle.
Cream Layer
- Add heavy cream, powdered sugar, and vanilla to a stand mixer fitted with the whisk attachment. Whisk on low speed to combine. Gradually increase to high speed until medium-to-stiff peaks form, about 2–4 minutes. Watch carefully to avoid overbeating. In a separate large bowl, mix together sweetened condensed milk and 1% milk. With a hand mixer, mix in the pudding mix until combined. With a spatula, gently fold the whipped cream into the condensed milk and pudding mixture. Fold until smooth and combined.
- Place about 1/3 of cake pieces in the bottom of the trifle dish. Cover with 1/3 of the cream and then 1 layer of 1/3 of the strawberries. Repeat the layers: cake, cream, strawberries. Repeat the layers one last time: cake, cream, strawberries. Serve immediately. If desired, garnish with fresh mint.
Recipe Notes
Make Ahead: I recommend serving the trifle right after it’s been assembled. Here’s how to make the components of the trifle ahead of time:
- Wash the strawberries a few hours or up to a day in advance. Dry thoroughly, then store in the fridge. An hour before serving, add in the sugar and let the strawberries stand at room temperature.
- Prepare the cake up to 2 days in advance. Cut into 1-inch pieces and store in an airtight container at room temperature until ready to use.
- Prepare the cream filling a few hours in advance. Store in an airtight container in the fridge. It does thicken a lot as it sits; this is totally fine, and it will taste the same!
- With all the components prepared ahead of time, assembly goes quickly—especially if you can grab a couple helpers as you’re putting it together!
Nutrition
Serving: 1serving | Calories: 428kcal | Carbohydrates: 44.9g | Protein: 5.6g | Fat: 25.6g | Cholesterol: 67.5mg | Sodium: 305.8mg | Fiber: 1.6g | Sugar: 40.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing! I’m gonna have to make this!
i love these. yours look even better!
I am dying over this! I love it Chelsea!
This look so good! Delightful!
What a fabulous idea! Love your twist on this classic, Chelsea! Pinned!
Can’t wait to try this soon!
Chelsea…you did NOT…seriously? You made my very favorite-ist (yes, it’s a word) dessert in all the planet anywhere. This is bad news for me. Very bad news. Pinning!!!
Such an awesome idea. 🙂
We have strawberry shortcake every week in the summer! This twist is gorgeous and so creative. Pinned! Hope you are having a wonderful Friday!
This is absolutely stunning Chelsea! Happy Friday and have a great weekend!