Strawberry Shortcake Trifle

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Talk about a showstopper: Strawberry Shortcake Trifle is loaded with tender white chocolate-studded cake bites, a creamy vanilla filling, and fresh strawberries. It’s easy to make and assemble, and a crowd pleaser wherever you serve it.

We’re obsessed with trifles for a fun dessert; try this Brownie Trifle next!

Strawberry shortcake trifle with layers of cake, fresh strawberries, and cream.

Strawberry Shortcake Trifle

This delicious Strawberry Shortcake Trifle makes for the ultimate Easter dessert. Tender and moist bites of cake sandwiched in between a fluffy, vanilla-flavored custard and sweet sugared strawberries. It doesn’t get much better than that!

There’s nothing like traditional Strawberry Shortcake with homemade biscuits, but this trifle has quickly rivaled even a traditional shortcake for popularity in my home. 

Bowl with wet ingredients, addition of dry ingredients, mixed batter, baked cake in pan, and cake segmented into cubes.

Ingredients In Strawberry Shortcake Trifle

Cake Batter:

  • Eggs: Help the cake hold together and rise.
  • Sour cream: Makes the cake moist and rich.
  • Oil (coconut or vegetable): Keeps the cake soft and moist.
  • Vanilla extract: Adds flavor.
  • Cake Mix and Vanilla Pudding Mix: Provide the basic cake ingredients and make it extra moist and tasty.
  • White chocolate chips: Add sweet, creamy bits to the cake.
  • Buttermilk or water: Adds liquid to mix everything together; buttermilk makes it a bit tangy.

Cream Layer:

  • Whipping cream, powdered sugar, vanilla: Whipped together to make a sweet, fluffy cream.
  • Condensed milk and 1% milk: Make the cream layer in this strawberry shortcake trifle sweet and creamy.
  • Dry vanilla pudding mix: Helps thicken the cream and adds flavor.

Sugared Strawberries:

  • Strawberries and sugar: Sugar makes the strawberries juicy and sweeter.

Layering the cubes in dish, preparing cream filling, and layering it on.

How To Make Strawberry Shortcake Trifle

  1. Bake the Cake: Mix eggs, sour cream, oil, and vanilla. Stir in cake and pudding mixes, white chocolate chips, and buttermilk or water. Bake in a greased 9×13-inch pan until done, then let it cool and cut into cubes.
  2. Prepare Strawberries: Slice strawberries and mix with sugar. Let them sit for 30 minutes, then drain off excess liquid.
  3. Make the Cream Layer: Whip cream, powdered sugar, and vanilla together. In another bowl, mix condensed milk, 1% milk, and dry pudding mix. Fold the whipped cream into the milk mixture.
  4. Assemble the Trifle: In a trifle dish, layer cake cubes, cream, and strawberries. Repeat the layers until all ingredients are used. Serve and enjoy!

QUICK TIP

 Here’s an idea that saves time AND improves this recipe! Make the cake the night before. This strawberry shortcake trifle works best with fully cooled cake and the cake gets more flavorful and moist when it sits out overnight.

Sprinkling sugar on sliced strawberries, allowing them to macerate, adding them to the trifle, and a final view of the strawberry trifle shortcake.

The completed dessert, showcasing the intricate layers.

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Strawberry Shortcake Trifle

5 from 3 votes
This unforgettable Strawberry Shortcake Trifle is loaded with tender white chocolate-studded cake bites, a creamy vanilla filling, and fresh strawberries. It's easy to make, simple to assemble, and a crowd pleaser wherever you serve it.
Strawberry shortcake trifle with layers of cake, fresh strawberries, and cream.
Print Recipe

Strawberry Shortcake Trifle

Strawberry shortcake trifle with layers of cake, fresh strawberries, and cream.
5 from 3 votes
This unforgettable Strawberry Shortcake Trifle is loaded with tender white chocolate-studded cake bites, a creamy vanilla filling, and fresh strawberries. It's easy to make, simple to assemble, and a crowd pleaser wherever you serve it.
Course Dessert
Cuisine American
Keyword strawberry shortcake trifle
Prep Time 30 minutes
Cook Time 30 minutes
Make Ahead Cake Layer 1 day
Total Time 1 day 1 hour
Servings 10 -12 servings
Chelsea Lords
Calories 428kcal
Cost $8.54

Ingredients

Lemon OR Vanilla Cake

  • 3 large eggs
  • 3/4 cup full-fat sour cream
  • 3/4 cup melted coconut oil or canola/vegetable oil
  • 1 tablespoon pure vanilla extract
  • 1 box (15.25 Ounces) 15.25 ounces Super Moist Lemon or French Vanilla Cake Mix (Betty Crocker makes this; I use the lemon cake for this trifle)
  • 1 package (3.4 ounces) instant vanilla pudding mix (not sugar free) (dry -- do not prepare)
  • 1 cup white chocolate chips chopped
  • 1/2 cup buttermilk (or you can use warm water)

Cream Layer

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla paste (or pure vanilla extract)
  • 1 can (14 ounces) full-fat sweetened condensed milk
  • 1/2 cup 1% milk skim is okay, do not use whole or 2%
  • 1 package (3.4 ounces) instant vanilla pudding (dry -- do not prepare to package directions)

Sugared Strawberries

  • 2 pounds fresh strawberries
  • 1/2 cup sugar (reduce if strawberries are already pretty sweet)
  • Optional: fresh mint for garnish

Instructions

  • CAKE: Line a 9x13-inch metal pan with parchment paper, leaving an overhang. Parchment paper is important for easy removal of the cake. Lightly coat the parchment paper with nonstick spray. If you aren't using parchment paper, grease the pan with nonstick spray. Preheat the oven to 350 degrees F. In a large bowl, whisk 3 eggs with a fork. Add in the 3/4 cup sour cream, 3/4 cup oil, and 1 tablespoon vanilla extract. Stir until completely combined. Add in the cake mix, vanilla pudding mix, and coarsely chopped 1 cup white chocolate chips. Stir well. Add in the 1/2 cup buttermilk (or water) and mix until just combined. Pour the batter into the prepared pan and bake according to package directions for a 9x13-inch pan. Test that the cake is finished by inserting a toothpick into the center; if it comes out dry or with moist crumbs, the cake is finished. Allow cake to cool in the pan, preferably overnight. (Cover the cooled cake with plastic wrap and let it sit out overnight.) Once ready to use the trifle, cut the cake into 1-inch cubes and use a metal spatula to remove cubes from the pan.
  • STRAWBERRIES: Remove the tops and stems of the strawberries, slice thinly, and add to a large bowl. Top with the 1/2 cup sugar (less if you're using sweet strawberries) and stir gently to combine. Let stand at room temperature for 30 minutes, tossing at least once or twice more. Drain off any accumulated liquid before adding the strawberries to the trifle.
  • CREAM: Add the 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla (paste or extract) to a stand mixer fitted with the whisk attachment. Whisk on low speed to combine. Gradually increase to high speed until medium-to-stiff peaks form, about 2-4 minutes. Watch carefully to avoid over-beating. In a separate large bowl, mix together the 1 can sweetened condensed milk and 1/2 cup of 1% milk. With a hand mixer, mix in the pudding mix until combined. With a spatula, gently fold the whipped cream into the condensed milk and pudding mixture. Fold until smooth and combined.
  • ASSEMBLE: Place about 1/3 of cake pieces in the bottom of the trifle dish. Cover with 1/3 of the cream and then 1 layer of 1/3 of the strawberries. Repeat the layers: cake, cream, strawberries. Repeat the layers one last time: cake, cream, strawberries. Serve immediately. If desired garnish with fresh mint.

Recipe Notes

I recommend serving the trifle right after it's been assembled. Here's how to make the components of the trifle ahead of time:
  • Wash the strawberries a few hours or up to a day in advance. Dry thoroughly and then store in the fridge. An hour before serving, add in the sugar and let the strawberries stand at room temperature.
  • Prepare the cake up to two days in advance. Cut into 1-inch pieces and store in an airtight container at room temperature until ready to use.
  • Prepare the cream filling a few hours in advance. Store in an airtight container in the fridge. It does thicken a lot as it sits; this is totally fine, and it will taste the same!
  • With all the components prepared ahead of time, assembly goes quickly -- especially if you can grab a couple helpers as you're putting it together!

Nutrition Facts

Serving: 12servings | Calories: 428kcal | Carbohydrates: 44.9g | Protein: 5.6g | Fat: 25.6g | Cholesterol: 67.5mg | Sodium: 305.8mg | Fiber: 1.6g | Sugar: 40.9g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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38 Comments

  1. I love strawberry shortcake, and you just made it super extra Summer-y! Love this girl! Pinned 🙂

  2. We have strawberry shortcake every week in the summer! This twist is gorgeous and so creative. Pinned! Hope you are having a wonderful Friday!

  3. Chelsea…you did NOT…seriously? You made my very favorite-ist (yes, it’s a word) dessert in all the planet anywhere. This is bad news for me. Very bad news. Pinning!!!

  4. Looks yummy! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.

  5. Whoa! THese look amazing! I had no idea June 14th is the national strawberry shortcake day. I’ve been wondering why there are so many strawberry shortcake recipes popping up lately ;). This sounds like the perfect way to celebrate!

  6. I haven’t tried it, but personally can’t think why not. I would let the mixture freeze completely before topping it with the crumble though. And make sure to line the pan with parchment paper or tin foil for easy removal 🙂

  7. So glad to hear! I’ve actually never even tasted the Toasted Almond version! I’d have to find some to try them out 🙂

  8. What will happen if I assemble the trifle about 3 hours before serving? I have to take the dessert to small group, and can’t put it together there. Will it all blend together into mush?

      1. Thank you Chelsea, I will assemble it before I go. Thank you for this wonderful recipe, and we all love bread pudding !

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