There is something special about the flavor of a classic Strawberry Shortcake. It just tastes like sunshine and happy days. But what if you could get all that deliciousness without any of the baking? That is where this recipe comes in.
We are making a beautiful, layered Strawberry Shortcake trifle. It uses simple store bought ingredients to create a dessert that looks like it came from a fancy bakery. It is so easy, anyone can make it. Let’s get started!
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Why You’ll Love This Recipe
Honestly, what is not to love? This recipe is a dream for so many reasons. First, it requires absolutely no baking. Your oven can stay off for this one. This makes it a fantastic choice for hot summer days or when you just do not feel like a lot of fuss.
It is also incredibly quick to assemble. Most of the time involved is just letting it chill in the fridge. The active prep time is minimal, which is great for busy schedules. You can whip this up and let it get all delicious while you do other things.
The visual appeal is a huge plus. The layers of red berries, white cream, and golden cake look so pretty in a glass trifle bowl. It is a real showstopper dessert that is sure to impress your family and friends. This beautiful dessert is so picturesque, it would make a great Strawberry Shortcake Pfp for your social media.
Plus, it is so flexible. You can easily adjust the sweetness or even use sugar free ingredients if you prefer. It is a family friendly dessert that both kids and adults will adore. The combination of textures and flavors is just so comforting.
Ingredients
The beauty of this Strawberry Shortcake recipe lies in its simplicity. We are using a handful of easy to find ingredients that come together to create something truly special. No need for complicated steps or fancy equipment here.
- 32 ounces fresh strawberries, which is a two pound container
- 16 ounce container of pound cake, cubed
- 1 package of instant vanilla pudding, the size for six servings
- 3 cups of milk for the pudding
- 8 ounce tub of Cool Whip, thawed
- 1/2 cup granulated sugar
You can see how straightforward this list is. Using store bought pound cake is a great time saver. Instant pudding and Cool Whip create a light and creamy filling with almost no effort at all. It is all about making a delicious dessert accessible for everyone.
Step By Step Instructions
Following these steps will give you a beautiful and tasty Strawberry Shortcake trifle every time. Let’s break it down into a few simple stages.
Step 1: Prepare The Strawberries
First things first, let’s get our strawberries ready. After washing and hulling them, slice them up. You can quarter them or slice them, whatever you prefer. Place them in a medium sized bowl.
Sprinkle the half cup of sugar over the strawberries. Give them a good toss to make sure all the berries are coated. Now, cover the bowl and place it in the fridge for about 30 minutes. This process is called macerating.
It helps the strawberries release their natural juices, creating a wonderful syrup. Toss them once or twice while they are chilling to help the magic happen. This syrup is a key component of our Strawberry Shortcake.
Step 2: Make The Creamy Filling
While the strawberries are chilling, you can prepare the pudding mixture. In a large bowl, whisk together the instant vanilla pudding mix and the three cups of milk. Follow the directions on your pudding package.
Once the pudding is prepared and has started to set, it is time to add the Cool Whip. Gently fold the thawed Cool Whip into the pudding. Be careful not to overmix. You want to keep the mixture light and airy.
Once it is combined, cover the bowl and pop it into the fridge. Keeping the components cold is important for a successful trifle. It helps the layers stay distinct and neat when you assemble everything.
Step 3: Assemble The Trifle Layers
This is the fun part where everything comes together. Grab your strawberries from the fridge. You will notice they are sitting in a lovely red syrup. We want to separate the berries from that liquid gold.
Strain the syrup into a measuring cup or another container that has a pourable lip. This will make it much easier to drizzle over the cake layers. Do not throw that syrup away. It is packed with flavor.
Now, get your trifle bowl ready. We are going to build our Strawberry Shortcake in layers. Start with about one third of your cubed pound cake at the bottom. Drizzle one third of the strawberry syrup over the cake.
Next, add one third of the pudding mixture, spreading it evenly. Top that with about two fifths of your sliced strawberries. The vibrant red berries create a beautiful Strawberry Background against the white cream.
Repeat these layers two more times. For the final layer of strawberries on top, use the remaining one fifth. This gives the top a nice, decorated look without being too crowded.
Step 4: Chill Before Serving
Once your trifle is assembled, cover it and place it in the refrigerator. Let it chill for at least two hours before you serve it. This chilling time is very important. It allows the flavors to meld together and the cake to soften slightly from the syrup.
When you are ready to serve, just take it out of the fridge and enjoy. The wait is definitely worth it. This delicious Strawberry Shortcake is best served cold.
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. Just cover the trifle bowl tightly with plastic wrap. You can also transfer servings to an airtight container. It is important to keep it well covered to prevent it from drying out or absorbing other fridge odors.
Store the leftover Strawberry Shortcake trifle in the refrigerator. It should stay fresh for up to three days. Keep in mind that the texture will change a bit over time. The pound cake will become softer, but it will still be incredibly delicious.
Tips
Want to customize your Strawberry Shortcake trifle? Here are a few ideas. You can easily swap the pound cake for angel food cake or even ladyfingers for a different texture. Both options work wonderfully.
If you are feeling ambitious, you can make your own vanilla pudding from scratch or whip your own fresh cream instead of using Cool Whip. These homemade touches can add a lovely richness to the dessert.
For presentation, try assembling the trifle in individual clear cups or glasses. This is a great idea for parties, as it makes serving super easy and looks very elegant. Everyone gets their own personal Strawberry Shortcake dessert.
As noted in the original recipe idea, you can use sugar free pudding and light Cool Whip for a version with less sugar. The taste is just as good, so it is a fantastic option for those who need it.
Conclusion
And there you have it. A simple, beautiful, and absolutely delicious Strawberry Shortcake trifle that requires no oven time at all. It is a wonderful dessert for any occasion, from a casual family dinner to a special celebration.
The layers of sweet fruit, soft cake, and creamy pudding are a classic combination that never fails to please. I hope you give this easy Strawberry Shortcake recipe a try. I am sure it will become a new favorite in your home.
FAQ
Can I Use A Different Kind Of Cake?
Yes, absolutely. While pound cake is a great sturdy option, angel food cake is a lighter alternative that works beautifully. You could also use a simple sponge cake or even ladyfingers if you like.
How Far In Advance Can I Make This?
You can make this Strawberry Shortcake trifle up to 24 hours in advance. Chilling it overnight is actually great for letting the flavors meld. Any longer than that, and the cake might become too soggy.
Can I Use Frozen Strawberries?
Fresh strawberries are recommended for the best flavor and texture. However, you can use frozen strawberries if needed. Make sure to thaw them completely and drain any excess liquid before tossing them with sugar.
Is There A Good Way To Make This Sugar Free?
Yes, this recipe adapts very well. You can use a sugar substitute for the strawberries. Also, be sure to purchase sugar free instant pudding mix and a sugar free whipped topping like Cool Whip Zero Sugar. The dessert will be just as delightful.
Strawberry Shortcake Trifle
We are making a beautiful, layered Strawberry Shortcake trifle. It uses simple store bought ingredients to create a dessert that looks like it came from a fancy bakery. It is so easy, anyone can make it.
Requirements
Ingredients
Instructions
- Prepare The Strawberries: Wash and hull strawberries, then slice them. Place in a medium bowl, sprinkle with 1/2 cup sugar, and toss to coat. Cover and refrigerate for 30 minutes to macerate, tossing once or twice.
- Make The Creamy Filling: In a large bowl, whisk together the instant vanilla pudding mix and 3 cups of milk, following package directions. Gently fold in the thawed Cool Whip. Cover and refrigerate to keep cold.
- Assemble The Trifle Layers: Strain the macerated strawberries, reserving the syrup in a separate container. Strain the syrup into a measuring cup or another container that has a pourable lip. In a trifle bowl, layer one third of the cubed pound cake, drizzle with one third of the strawberry syrup, then add one third of the pudding mixture, and top with two fifths of the sliced strawberries.
- Repeat these layers two more times. For the final layer of strawberries on top, use the remaining one fifth for a decorative finish.
- Chill Before Serving: Cover the assembled trifle and refrigerate for at least two hours to allow flavors to meld and cake to soften. Serve cold and enjoy.
Notes
Taste the base before freezing and adjust sweetener if needed. Frozen desserts tastes less sweet, so aim for slightly sweeter than you prefer.
Do not fill the pint past the max fill line, as the mixture will expand during freezing and processing.
A full 24-hour freeze is essential for the best, creamiest texture. Rushing this step can result in an icy or soupy consistency.
Feel free to experiment with other flavors like vanilla protein with frozen berries or adding mint extract for a mint-chip version.
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