Strawberry Trifle
Updated Apr 27, 2026
Easy strawberry trifle with angel food cake, vanilla pudding, and whipped cream. About 20 minutes to assemble and chill until ready to serve.
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Strawberry Trifle is soo good!
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
- Strawberries & sugar: Use fresh, not frozen. Frozen strawberries release too much water and will make the layers soggy. Hull them before slicing. Strawberries have a white core that’s not as sweet. See how to cut strawberries for tips on hulling. Toss with the sugar and give them the full 30 minutes to sit. The juice they release is what soaks into the cake and drives most of the flavor in the trifle, so don’t rush this step. You can use raspberries, blueberries, or a mixed berry blend, all of which work in place of strawberries.
- Angel food cake: Store-bought works fine, or use homemade angel food cake if you have time. Cut it into even cubes so the layers stack cleanly. The texture is what makes it work so well in a strawberry trifle; it soaks up the strawberry juices without getting waterlogged the way a pound cake or sponge cake would. Try ladyfingers instead of angel food cake. This is closer to a traditional trifle and gives the dessert a slightly denser texture. Arrange them in the dish instead of cubing, and they’ll soak up the juice the same way.
- Vanilla pudding: Homemade vanilla pudding is what I prefer, but a large box of instant vanilla pudding is a solid shortcut. Whatever you use, make sure it is fully chilled before folding in the whipped cream. If the pudding is still warm, the cream will deflate, and the whole thing turns loose.
- Whipped cream: I would not use store-bought for this part; homemade whipped cream is so much better. The cream needs to be cold when you whip it; cold cream traps air better and holds peaks longer. If you can, put the mixing bowl in the fridge for 10 minutes before as well. If your powdered sugar is lumpy, run it through a sieve. Use a high-quality pure vanilla extract. Because the ingredients are so minimal, it really matters here. Add lemon to the whipped cream. Mix 1 tablespoon of lemon zest into the whipped cream before layering. It cuts through the sweetness a little and brightens the whole thing
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
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use a clear dish. The layers are the whole point of this dessert. A glass trifle bowl or any clear dish lets you see everything from the side, which also helps you tell if the layers are even as you build.
- Spoon the pudding in gently. Add it in small spoonfuls and spread carefully so the layer settles without compressing the cake underneath. If you pour it in all at once, it can push through the gaps and you’ll lose the definition between layers.
- Give it the full hour in the fridge, or longer. The texture improves significantly as it sits. The cake firms up, the layers hold together better, and everything tastes more cohesive. A few hours ahead is no problem at all.
FAQs
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.
A little sogginess is part of how a trifle works; the cake is supposed to absorb the juice. If it’s completely falling apart, though, the trifle may have sat too long, or the strawberries released more liquid than usual. If your strawberries are very ripe and juicy, you can reserve some of the juice and add just enough to the layers rather than pouring everything in.
