I love preparing this vibrant and flavorful strawberry pound cake trifle. Freshly sliced strawberries meet velvety pudding mixed with sugar and cold milk, layered between tender pound cake cubes and light whipped topping. Every bite is a delightful mix of textures and tastes that never fails to captivate my senses.

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This Easy Strawberry Trifle With Pound Cake recipe totally blew my mind when I first tried it. I mean, who wouldn’t be excited about mixing up 1 lb of fresh strawberries, hulled and sliced, with a bit of granulated sugar and a 3.4 oz package of instant vanilla pudding mix?

I mixed in 2 cups of cold milk to create the creamiest pudding ever, and then added cubes from a 1 lb pound cake that made every layer of the trifle irresistible. It’s like a twist on a classic Strawberry Shortcake Trifle and part of the trend in Fresh Strawberry Recipes that are perfect for dessert parties.

I tossed in a container of frozen whipped topping to finish things off and trust me, every spoonful is a burst of flavor. If you’re into trying out Strawberry Pound Cake Trifle recipes that are easy and fun, this one is a must try.

Enjoy making it as much as I did!

Why I Like this Recipe

I really love how this recipe brings together sweet strawberries, creamy pudding, and soft pound cake. It creates a mix of textures that feels fresh and fun with every bite.

I like that its super easy to make even if you dont have a lot of time or cooking skills. Just layering the ingredients and letting it chill makes it perfect for lazy afternoons or unexpected guests.

Another reason is that i appreciate how the flavors meld together after a couple of hours in the fridge. It gives the dessert a rich taste that always reminds me of home-cooked treats.

Lastly, the recipe is flexible enough to let you experiment a bit if you’re feeling creative. Whether i add extra berries or even a touch of lemon zest, it always feels like im doing something special with a simple ingredient list.

Ingredients

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Fresh strawberries: Packed with vitamins and fiber; they bring a sweet, slightly tart taste.
Granulated sugar: Adds simple carbohydrates and essential sweetness that elevates the trifle flavor.
Instant vanilla pudding mix: Provides texture with sugars and starches, though its not super healthy.
Cold milk: Supplies protein and calcium, balancing the dessert even if it adds extra calories.
Pound cake: High in carbs and butter, it offers dense sweetness but isnt very healthy.
Frozen whipped topping: Light and airy, it adds creaminess and sugar to finish the trifle.

Ingredient Quantities

1 lb fresh strawberries, hulled and sliced

1/2 cup granulated sugar

1 (3.4 oz) package instant vanilla pudding mix

2 cups cold milk

1 lb pound cake, cut into 1-inch cubes

1 (16 oz) container frozen whipped topping, thawed

How to Make this

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1. In a bowl, mix the sliced strawberries with the granulated sugar and let them sit for about 10-15 minutes so they get nice and juicy.

2. In another bowl, whisk together the instant vanilla pudding mix with the cold milk until it thickens and is smooth.

3. Take your pound cake and cut it into 1-inch cubes if you haven’t done that already.

4. In a large trifle bowl, set down a layer of pound cake cubes covering the bottom evenly.

5. Spread half of the pudding over the cake layer, making sure you get a good even layer.

6. Spoon half of the sweetened strawberries over the pudding, juice and all.

7. Now, repeat the layers with the rest of the pound cake cubes, then the remaining pudding, and finally the rest of the strawberries over the top.

8. Cover the whole trifle with the thawed whipped topping, smoothing it out to cover every part.

9. Place the trifle in the fridge and let it chill for at least 2 hours, so all the flavors meld together.

10. Serve chilled and enjoy this delicious, easy strawberry trifle – perfect for any celebration or just a sweet treat.

Equipment Needed

1. A large mixing bowl to mix the sliced strawberries with sugar
2. A second bowl to whisk together the pudding mix and cold milk
3. A measuring cup to properly measure out the milk
4. A cutting board and a sharp knife to cut the pound cake into 1-inch cubes
5. A large trifle bowl or deep serving dish to layer the pound cake, pudding, and strawberries
6. A whisk for getting that pudding mixture smooth
7. A spatula or large spoon to help spread the pudding and whipped topping evenly
8. A refrigerator to chill the trifle for at least 2 hours

FAQ

Q: Can I replace fresh strawberries with frozen ones?

A: Yes you can, but make sure to thaw them well and drain any extra liquid to avoid a soggy trifle.

Q: Can I use a different cake?

A: Sure, if you dont have pound cake try using angel food or sponge cake, just know that the texture might change a bit.

Q: Could I make this recipe ahead of time?

A: Yup, you can prepare it a couple of hours in advance. Just store it in the fridge and try not to let the cake soak up too much liquid.

Q: How do I keep the cake cubes from getting soggy?

A: A good trick is to add the whipped topping and strawberries right before serving so you keep the cake a bit firmer.

Q: Can I substitute whipped cream for the frozen whipped topping?

A: Yes, you can use whipped cream if you prefer a fresher taste, but remember it might not hold up as well as the frozen version.

Easy Strawberry Trifle With Pound Cake Recipe Substitutions and Variations

Instead of fresh strawberries, you could use a mix of raspberries or blueberries if you prefer a bit more tartness
If you dont have granulated sugar, try using brown sugar for a slight caramel flavor
You can make your own vanilla pudding on the stove instead of using the instant mix if you have the time
If you dont have regular milk, almond or soy milk can work just fine in the recipe
For the pound cake, sponge cake or angel food cake works as a good substitute if you want something lighter

Pro Tips

1. Let the strawberries sit a little longer if possible so they really get to release their juices; sometimes waiting an extra 5 minutes can make the layers extra flavorful and moist.
2. When you mix the pudding with the milk, make sure to whisk real good so no lumps stick around; using a fork sometimes works just as well if you dont have a whisk.
3. Try to use a clear serving bowl so you can see the colorful layers – it makes the dessert look way more appetizing and fun to serve at parties.
4. Chill the whole thing in the fridge for more than just the minimum 2 hours if you can; letting it sit a bit longer helps the flavors really blend together and makes every bite taste better.

Easy Strawberry Trifle With Pound Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

360

kcal

Equipment: 1. A large mixing bowl to mix the sliced strawberries with sugar
2. A second bowl to whisk together the pudding mix and cold milk
3. A measuring cup to properly measure out the milk
4. A cutting board and a sharp knife to cut the pound cake into 1-inch cubes
5. A large trifle bowl or deep serving dish to layer the pound cake, pudding, and strawberries
6. A whisk for getting that pudding mixture smooth
7. A spatula or large spoon to help spread the pudding and whipped topping evenly
8. A refrigerator to chill the trifle for at least 2 hours

Ingredients

1 lb fresh strawberries, hulled and sliced
1/2 cup granulated sugar
1 (3.4 oz) package instant vanilla pudding mix
2 cups cold milk
1 lb pound cake, cut into 1-inch cubes
1 (16 oz) container frozen whipped topping, thawed

Directions

In a bowl, mix the sliced strawberries with the granulated sugar and let them sit for about 10-15 minutes so they get nice and juicy.
In another bowl, whisk together the instant vanilla pudding mix with the cold milk until it thickens and is smooth.
Take your pound cake and cut it into 1-inch cubes if you haven’t done that already.
In a large trifle bowl, set down a layer of pound cake cubes covering the bottom evenly.
Spread half of the pudding over the cake layer, making sure you get a good even layer.
Spoon half of the sweetened strawberries over the pudding, juice and all.
Now, repeat the layers with the rest of the pound cake cubes, then the remaining pudding, and finally the rest of the strawberries over the top.
Cover the whole trifle with the thawed whipped topping, smoothing it out to cover every part.
Place the trifle in the fridge and let it chill for at least 2 hours, so all the flavors meld together.
Serve chilled and enjoy this delicious, easy strawberry trifle – perfect for any celebration or just a sweet treat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.