Strawberry Shortcake Trifle is one of our favorite no-bake desserts because it’s light, pretty, and so easy to layer together. Angel food cake, fresh strawberries, and a creamy white chocolate pudding mixture make every scoop taste like classic strawberry shortcake in trifle form.
Strawberry shortcake trifle is part Strawberry Shortcake (but with Angel Food Cake) with a white chocolate cheesecake mousse, all combined in trifle form. It’s cold, creamy, light, and perfect for summertime.
We love making this for spring and summer parties, showers, BBQs, and holidays because it looks beautiful in a trifle dish and feeds a crowd. You can keep the layers simple or add extra layers for a prettier presentation.
Why you’ll love it + Why it works:
- No Bake. Easy no-bake dessert that looks beautiful in a trifle dish.
- Summer ready. Perfect for spring, summer, BBQs, showers, and potlucks.
- Angel food cake soaks up the cream. The soft cake layers absorb just enough pudding mixture without feeling heavy.
- Layering makes serving easy. Every scoop gets cake, cream, and strawberries together.
Strawberry Shortcake Trifle Ingredients
- Angel food cake (1): Adds a light, fluffy cake layer that pairs perfectly with strawberries and cream.
- Strawberries, sliced (1 1/2 to 2 pints): Adds fresh flavor, color, and classic shortcake sweetness.
- White chocolate instant pudding mix (3.3 ounces): Creates the sweet, creamy base with a little extra flavor.
- Milk (2 cups): Thickens with the pudding mix to make the cream filling.
- Whipped cream (16 ounces): Lightens the pudding and makes the filling fluffy and smooth.
How to Make Strawberry Shortcake Trifle
PREP. Begin by cutting your angel food cake into 1-inch squares. Set aside. Slice all of your strawberries.
CREAM MIXTURE. Make the pudding as directed on the box. (Mix the Instant pudding mix with the 2 cups of milk until you reach a pudding consistency). Add the whipping cream to the pudding and mix until combined.
ASSEMBLE. Make the trifle by adding ½ cream mixture to the bottom. Then add half of the angel food cake squares. Then add your sliced strawberries.
Top off with the remaining angel food cake pieces, the other half of the cream mixture, and then a strawberry on top.
Kristyn’s Recipe Tips
- Cut the angel food cake into even 1-inch pieces so the layers are easy to scoop.
- Use ripe strawberries for the best flavor and color.
- Make sure the pudding is thick before folding in the whipped cream.
- For prettier layers, use the note method and divide the cream mixture into thirds.
- Make-ahead tip: assemble a few hours before serving and refrigerate so the flavors can blend.
Strawberry Shortcake Trifle Recipe
Video
Ingredients
- 1 angel food cake
- 1 1/2-2 pints strawberries sliced
- 3.3 oz white chocolate instant pudding mix
- 2 cups milk
- 16 oz whipped cream
Instructions
- Begin by cutting your angel food cake into 1-inch squares. Set aside.
- Slice all of your strawberries.
- Make the cream mixture by making your pudding as directed on the box. (Mix the Instant pudding mix with the 2 cups of milk until you reach a pudding consistency). Add the whipping cream to the pudding and mix until combined.
- Make the trifle by adding ½ cream mixture to the bottom. Then add half of the angel food cake squares. Then add your sliced strawberries.
- Top off with the remaining angel food cake pieces and the other half of the cream mixture and then a strawberry on top.
- NOTE: Add more layers by doing ⅓ cream mixture instead. then half the strawberries and half the angel food cake pieces. Repeat with another ⅓ cream mixture, half of the strawberries, the other half of the angel food cake pieces, and the remaining cream mixture with a strawberry on top.
Notes
- Cut the angel food cake into even 1-inch pieces so the layers are easy to scoop.
- Use ripe strawberries for the best flavor and color.
- Make sure the pudding is thick before folding in the whipped cream.
- For prettier layers, use the note method and divide the cream mixture into thirds.
- Make-ahead tip: assemble a few hours before serving and refrigerate so the flavors can blend.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover and refrigerate for up to 2 days.
Assemble the trifle the same day for the freshest strawberries and best texture.
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This recipe was first shared July, 2013.
This sounds wonderful. One question. Are you using fresh whipped cream and then adding it to the pudding or are you just adding it in in liquid form and whipping with the pudding? I’m probably over thinking this but I just wanted to make sure.
Mary – I had the same question!
Great question! So you will want to use cream that is already whipped, not in the liquid form, to the pudding mixture. I honestly use cool whip most of the time when I make this and it works great. But you can use fresh whipped cream too if you prefer homemade.
Everyone loved it and the presentation was lovely, yet simple.