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Strawberry Shortcake Trifle

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
Author Chelsea Lords
Cost $8.54


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


  • 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.


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!


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