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Amazing Strawberry Shortcake Trifle: 2 Layers

Strawberry Shortcake Trifle
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This Strawberry Shortcake Trifle offers delightful layers of flavor and texture perfect for your next gathering. You will love how easily you can assemble this impressive dessert.

Ingredients

Scale
  • 1 box (16 ounces) pound cake, cut into 1-inch cubes
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon juice
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 container (8 ounces) frozen whipped topping, thawed

Instructions

  1. In a bowl, gently toss the sliced strawberries with the granulated sugar and lemon juice. Let them sit for 15 minutes to macerate.
  2. Prepare the instant pudding according to package directions, using the cold milk. Whisk until slightly thickened, about 2 minutes. Let the pudding set for 5 minutes.
  3. In a large glass trifle bowl, create the first layer by spreading half of the pound cake cubes on the bottom.
  4. Spoon half of the prepared vanilla pudding evenly over the pound cake layer.
  5. Arrange half of the macerated strawberries and their juices over the pudding layer.
  6. Spread half of the thawed whipped topping over the strawberries.
  7. Repeat the layers: the remaining pound cake cubes, the remaining pudding, the remaining strawberries, and finally the remaining whipped topping.
  8. Chill the trifle for at least 2 hours before serving to allow the layers to set.

Notes

  • You can substitute angel food cake for pound cake if you prefer a lighter texture.
  • For a richer flavor, use fresh vanilla bean paste instead of just extract in your pudding.
  • Reserve a few perfect strawberry slices for the very top garnish.

Nutrition

Find it online: https://whiskdaily.com/strawberry-shortcake-trifle-layered-dessert/