Home > Desserts > Strawberry Shortcake Trifle Strawberry Shortcake Trifle April 6, 2020 | 39 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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! 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. How to make a Strawberry Shortcake Trifle First, make the cake: we’re using a shortcut: a boxed cake mix! My personal favorite for this recipe is Betty Crocker’s® Super Moist Lemon Cake Mix (15.25 ounces) (not sponsored). We doctor the cake mix to make it even more flavorful and moist by adding sour cream, extra oil, a pudding mix, additional egg, vanilla extract, and white chocolate chips. You won’t believe how good this cake tastes — truly bakery style! I also like using buttermilk in the cake mix, but if you don’t have it on hand, we’ve also tested with water which works just as well. If you aren’t a fan of lemon, we’ve also tried (and love) Betty Crocker’s® Super Moist French Vanilla Cake Mix (15.25 ounces); it can substitute perfectly for the lemon cake mix. If you don’t want to use a boxed mix at all, use your favorite vanilla or lemon cake made in a 9×13-inch pan. Number one tip: Make the cake the night before. This trifle works best with fully cooled cake and the cake gets more flavorful and moist when it sits out overnight. Then, make the custard: The custard couldn’t be easier; it’s basically a jazzed up whipped cream! I recommend low fat milk; 1% is what I use in this recipe You’ll want to make sure to use regular sweetened condensed milk (not low fat, not evaporated milk) for the best results in this custard. Also regular (not sugar free, not low fat) pudding mix. Prepare the sugared strawberries: These strawberries are easy, too. We toss together strawberries and sugar until they get juicy and the sweetness intensifies. Use the freshest and ripest strawberries available. If your strawberries are already pretty naturally sweet, feel free to reduce the sugar. Strawberry Shortcake Trifle tips and variations Switch up the berries. You can use use a medley of berries instead of just strawberries. Try strawberries and blackberries or blueberries for a fun 4th of July themed dessert. Switch up the cake. Try using angel food cake cubes or pound cake cubes in place of the cake. Let the cake cool completely before adding. The cream layer is cold, so you don’t want warm (or hot) cake melting that cream layer. I recommend making the cake the night before; the trifle always turns out best this way. Don’t forget to line the cake pan with parchment paper. Food52 explains how to do that perfectly! If you don’t have parchment paper, generously grease the pan with nonstick spray. Serving Strawberry Shortcake Trifle If you’re looking for a fancier way to serve this strawberry shortcake trifle, you can do individual clear trifle cups (affiliate link). Otherwise this trifle serves just how you’d think — with a large spoon. Since the cake is cut into pieces, it comes out of the trifle dish very nicely. Here’s the exact trifle dish (affiliate link) I use for this trifle. 🙂 Can I make a trifle the night before? No, I would recommend serving soon after making. This trifle is best served right after it has been assembled; however, the three components of the trifle can be made ahead and stored in the fridge until you’re ready to put them all together. 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 for this strawberry shortcake trifle goes quickly, especially if you can grab a couple helpers as you’re putting it together! More fruit-filled dessert recipes Fruit Dip only four ingredients Strawberry Shortcake with lemon zest studded biscuits, fresh whipped cream, and sugared strawberries Mini Fruit Tart sugar cookie tarts filled with cream and topped with fresh berries Fruit Pizza Cheesecake Tart fruit pizza in tart form with a sugar cookie crust Fruit Salsa with cinnamon sugar “chips” FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Strawberry Shortcake Trifle 5 from 1 vote - Review this recipe 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. SAVE TO RECIPE BOX Print Recipe Strawberry Shortcake Trifle 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 Calories 428kcal Cost $8.54 IngredientsLemon OR Vanilla Cake3 large eggs3/4 cup full fat sour cream3/4 cup melted coconut oil or canola/vegetable oil1 tablespoon pure vanilla extract1 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 chopped white chocolate chips1/2 cup buttermilk (or you can use warm water)Cream Layer1 cup heavy whipping cream2 tablespoons powdered sugar1 teaspoon vanilla paste (or pure vanilla extract)1 can (14 ounces) full-fat sweetened condensed milk1/2 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 Strawberries2 pounds fresh strawberries1/2 cup sugar (reduce if strawberries are already pretty sweet)Optional: fresh mint for garnish InstructionsCAKE: 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 with 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 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 NotesI 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 FactsServing: 12servings | Calories: 428kcal | Carbohydrates: 44.9g | Protein: 5.6g | Fat: 25.6g | Cholesterol: 67.5mg | Sodium: 305.8mg | Fiber: 1.6g | Sugar: 40.9g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.