Description

A stunning dessert that combines layers of fresh strawberries, whipped cream, and pound cake for a show-stopping treat perfect for any occasion.

Ingredients

Scale

1 pound (450g) fresh strawberries
2 tablespoons (25g) sugar
1 teaspoon (5ml) lemon juice
2 cups (480ml) heavy cream
2 tablespoons (25g) sugar (for whipped cream)
1 teaspoon (5ml) vanilla extract
2 cups (480ml) vanilla pudding
1 pound (450g) pound cake, cut into cubes or slices

Instructions

Wash and hull the strawberries. Slice them thinly and toss with 2 tablespoons of sugar and 1 teaspoon of lemon juice. Let sit for 15 minutes to release their juices.
In a mixing bowl, whip the heavy cream with 2 tablespoons of sugar and 1 teaspoon of vanilla extract until soft peaks form. Be careful not to overwhip.
Prepare 2 cups of vanilla pudding according to the package instructions or use homemade pudding. Allow it to cool completely.
Cut the pound cake into 1-inch cubes or slices. If using store-bought cake, remove any packaging and trim edges if needed.
In a trifle bowl, layer the cake cubes, strawberries (with their juices), pudding, and whipped cream. Repeat until the bowl is full, finishing with whipped cream and a few whole strawberries for garnish.
Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving.

Notes

Macerating the strawberries enhances their natural sweetness and creates a syrup that soaks into the cake. Assemble the trifle a few hours before serving to allow the flavors to meld but not so far ahead that the cake gets overly soggy.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350400
Sugar: 2530
Sodium: 150200
Fat: 1520
Saturated Fat: 1012
Carbohydrates: 4050
Fiber: 23
Protein: 46

Keywords: strawberry shortcake, trifle, easy dessert, summer dessert, layered dessert