Strawberry Trifle
Published Jun 11, 2025
This strawberry trifle recipe is made with homemade angel food cake, vanilla pudding, and macerated strawberries layered into a trifle dish.
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A Show-stopping summer dessert
When I first got married and didn’t know how to bake, strawberry trifle was the dessert I would make for friends when they came over. Because all I had to do was simply layer fresh strawberries, Cool Whip, and store-bought angel food cake to make a gorgeous, dessert.
Now that I have more cooking and baking techniques in my wheelhouse, I’ve updated that strawberry trifle recipe with a few homemade elements: homemade vanilla pudding, homemade whipped cream, and macerated strawberries (they’re so much better than plain strawberries).
Happy Cooking!
– Yumna
Strawberry Trifle Ingredients
- Homemade vanilla pudding, angel food cake, and whipped cream: I make all of these myself, but you can use store-bought pudding or cake if you prefer.
- Strawberries: Use fresh strawberries, not frozen.
- Granulated sugar: You do not have to substitute here. Granulated sugar actually draws out moisture, similar to the effect that salt has, and it doesn’t add moisture or liquid like honey or maple syrup. Basically, it gives you syrupy strawberries without watering them down.
How to Make Strawberry Trifle
Strawberry Trifle Recipe
Ingredients
- 1 batch Homemade Vanilla Pudding or 1 large box instant vanilla pudding
- 2 pounds fresh strawberries hulled and sliced
- ½ cup granulated sugar
- 1 angel food cake cut into cubes
- 1 batch homemade whipped cream
Instructions
- In a medium bowl, combine the sliced strawberries and sugar. Cover and let them macerate for about 30 minutes to release their juices.
- Slice the angel food cake lengthwise into three equal rounds, then cut into 1-inch cubes.
- Once the pudding is fully chilled, fold in 1 cup of whipped cream until fully combined.
- Assemble the trifle: Layer the cake cubes at the bottom of a trifle dish, followed by spoonfuls of macerated strawberries and their juices. Add a layer of pudding, then spread a layer of whipped cream on top. Repeat another layer of the cake, strawberries (save a few for the topping), pudding, and whipped cream.
- Chill until ready to serve, at least 1 hour.
Equipment
- Trifle Dish
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Strawberry Trifle recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Make sure to hull the berries. Strawberries have a white core that’s not as sweet and can easily be cut out with a paring knife. I have a hulling how-to here!
- Strain the pudding. This will make the pudding super smooth and remove any bits of cooked egg that might be in there.
- Don’t skip macerating the strawberries. This brings out the strawberries’ natural sweetness and creates a syrup.
- Chill the trifle. You’ll want to give it at least an hour, which will allow the flavors to meld and the cake to soften and absorb moisture from the berries and pudding.
FAQs
Cover the trifle dish tightly with plastic wrap and it’ll last for up to three days in the fridge.
You can! I would choose a deep bowl so you can still layer the components. You won’t be able to see the layers, but the dessert will still be delicious.
I’ve assembled this trifle and let it sit for a few hours before storing, so yes you can make it ahead!
