Your Strawberry Shortcake Trifle Dessert sounds absolutely delicious and perfect for a sweet family treat! Let’s add some more details for each step so it’s easier to follow:
Strawberry Shortcake Trifle Dessert
Ingredients:
- 1-2 containers of fresh strawberries (depending on your preference, about 2-3 cups sliced)
- 1 quart of heavy whipping cream (4 cups)
- 1 box of pound cake mix (16 oz) (or use store-bought if you’re short on time)
- 1 box of instant vanilla pudding (5 oz) (use the larger size)
- 1 tsp vanilla extract
- 1 cup powdered sugar
Instructions:
- Bake the Pound Cake:
- Preheat your oven to 350°F.
- Prepare the pound cake according to the box instructions (you’ll likely need eggs, water, and oil).
- Pour the cake batter into a loaf pan and bake as directed, typically 50-60 minutes or until a toothpick comes out clean.
- Once the pound cake is baked, remove it from the oven and let it cool completely before cutting it into 1-inch cubes.
- Prep the Strawberries:
- While the cake is baking and cooling, wash and hull the fresh strawberries.
- Slice the strawberries into thin slices and set them aside.
- Tip: For extra flavor, you can toss the strawberries with a tablespoon of sugar and let them sit for 10-15 minutes to release their juices.
- Make the Whipped Cream:
- In a large mixing bowl, pour the heavy whipping cream and begin beating it using an electric mixer on medium-high speed.
- Once soft peaks start to form, add 1 cup of powdered sugar and 1 tsp of vanilla extract.
- Continue beating until stiff peaks form, making sure not to over-whip (it should be light and fluffy).
- Prepare the Pudding:
- In a separate bowl, prepare the vanilla pudding according to the package instructions. Most recipes require mixing the pudding powder with 2-3 cups of cold milk and whisking for a few minutes until it thickens. Let it sit for 5 minutes to fully set.
- Assemble the Trifle:
- Take your trifle bowl or a large glass bowl, so you can see the beautiful layers.
- First layer: Add a layer of the pound cake cubes at the bottom of the bowl.
- Second layer: Spoon an even layer of vanilla pudding over the cake.
- Third layer: Add a layer of fresh strawberries, spreading them out evenly.
- Fourth layer: Spread a layer of the whipped cream over the strawberries.
- Repeat these layers until the bowl is full or until you run out of ingredients, finishing with a beautiful layer of whipped cream and strawberries on top for decoration.
- Chill the Trifle:
- Once assembled, cover the trifle and place it in the refrigerator for at least 1 hour to let it set and chill before serving. This will allow the flavors to meld together.
- Serve:
- Keep the trifle refrigerated until you’re ready to serve.
- When serving, scoop down through the layers to get a mix of cake, pudding, strawberries, and whipped cream in each bite.
Pro Tips:
- Pound cake substitute: If you’re in a hurry, you can use store-bought pound cake or even angel food cake for a lighter version.
- Extra flavor boost: For a twist, brush the pound cake cubes with a little strawberry syrup or a splash of orange liqueur for added depth.
- Make-ahead dessert: This trifle can be made the night before, allowing all the layers to set beautifully for the next day.
This Strawberry Shortcake Trifle is perfect for summer, family gatherings, or anytime you want a refreshing dessert that’s also visually stunning!