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Strawberry Shortcake Trifle Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Shortcake Trifle is a simple and irresistible dessert combining layers of fluffy angel food cake, creamy vanilla pudding, and fresh strawberries. Perfectly balanced with a hint of sweetness and a light, airy texture, this no-fuss recipe is ideal for any occasion and dazzles both in flavor and presentation.

Ingredients

Angel Food Cake

  • 1 Box Angel Food Cake Box Mix
  • 1 1/4 cups water

Vanilla Pudding

  • 3.4 oz Vanilla Instant Pudding Mix
  • 3 cups cold milk

Strawberries

  • 5-6 cups fresh strawberries, sliced
  • 2 Tablespoons granulated sugar

Optional

  • Whipped cream for topping

Instructions

  1. Prepare the Vanilla Pudding: Mix the vanilla instant pudding mix with 3 cups of cold milk. Whisk vigorously for about 2 minutes. Let the mixture set for 5 minutes until it becomes soft-set pudding.
  2. Sweeten the Strawberries: In a medium bowl, sprinkle the sliced strawberries with 2 tablespoons of granulated sugar. Gently toss them to coat and set aside to macerate.
  3. Preheat the Oven: Set your oven to 350°F (175°C). Do not grease the angel food cake pan to ensure proper rising and texture. Make sure the mixing bowl and utensils are clean for the best results.
  4. Mix the Angel Food Cake Batter: In a large bowl, blend the cake mix and 1 1/4 cups water on low speed just until moistened, about 30 seconds. Increase speed to medium and beat for 1 minute. Avoid overbeating to maintain airiness.
  5. Bake the Angel Food Cake: Pour the batter into an ungreased 10-inch tube pan and bake immediately. Bake for 38 to 48 minutes until the top is golden brown, cracked, dry-looking, and the cake is firm to touch. Avoid underbaking for best texture.
  6. Cool the Cake Properly: Immediately invert the pan onto a heat-proof glass bottle and let the cake cool completely for about 1½ hours. Once cool, loosen the edges carefully using a flat knife or spatula to remove the cake from the pan.
  7. Cut the Cake: Cut the cooled angel food cake into small squares suitable for layering.
  8. Assemble the Trifle – First Layer: Place half of the angel food cake squares into the bottom of a trifle dish.
  9. Layer the Pudding: Spoon half of the prepared vanilla pudding over the cake squares in the dish, spreading evenly.
  10. Add Strawberry Layer: Sprinkle half of the sugared strawberries over the pudding layer.
  11. Repeat Layers: Repeat the layers by adding the remaining cake squares, pudding, and strawberries in the same order.
  12. Finish with Whipped Cream: Top the assembled trifle with whipped cream, if desired, to add a creamy finish and extra indulgence.

Notes

  • Do not grease the angel food cake pan to allow the cake to properly rise.
  • Allow the cake to cool upside down to maintain its airy texture and prevent collapsing.
  • You can prepare the pudding and macerate the strawberries ahead of time to save prep time.
  • Use fresh, ripe strawberries for the best flavor.
  • For a dairy-free option, substitute the pudding and whipped cream with suitable dairy-free alternatives.

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