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This easy to make Strawberry Trifle is a strawberry lovers no bake dessert with layers of cake, bright red strawberries, and white chocolate pudding whipped cream. It’s so light and fluffy, and a delicious dessert with easy prep thanks to the store-bought cake and simple to use ingredients.

Try my other version of a classic trifle and make Red, White, and Blue Trifle – perfect for the 4th of July or anytime with its mix of strawberries and blueberries! To use more recipes with fresh strawberries make my Fresh Strawberry Pie with a homemade graham cracker crust.

A glass trifle bowl with layers of dessert

Easy Strawberry Trifle Recipe (With Angel Food Cake + Pudding)

Strawberry trifle is a layered dessert with layers of angel food cake, fresh strawberries, whipped cream, and white chocolate pudding inside a beautiful glass trifle bowl. I love trifle desserts because the pretty layers can be seen by everyone, and it makes for a show-stopper dessert, that surprisingly is one of the most easy dessert recipes you’ll ever make!

With convenient and ready-to-use ingredients like a store-bought angel food cake, white chocolate instant pudding, whipped topping, and sweet strawberries – you can have this strawberry trifle dessert whipped up in no time.

A trifle dessert with ripe strawberries and angel food cake

Ingredients Needed

Angel Food Cake : You can either buy this ready to use from the bakery section of the store, make your favorite homemade angel food cake, or buy a box of angel food cake and follow the directions on the back of the packaging to make it.
Instant White Chocolate Pudding Mix
Half and Half : This is the best milk to use because of the higher fat content in it which will help thicken the pudding mixture and make for a really creamy and fluffy layer inside the trifle dish.
Sliced Strawberries : Slice some fresh strawberries and then measure out the 4 cups needed for the layered trifle. Slice some extra strawberries, or halve them, for the garnish on top of the trifle.
Cool Whip : Use store-bought whipped topping or you can can make your own.

How To Make This Strawberry Dessert (Printable Recipe Card)

In a large bowl, whisk together the white chocolate instant pudding mix and the half and half milk. Whisk until it’s dissolved and starts to thicken. Put the bowl of pudding in the fridge for 5-10 minutes to allow it to thicken and set.

Once the pudding is set, remove it from the fridge and gently stir in the Cool Whip.

In a glass trifle dish, or large glass bowl, start with an even layer of angel food cake cubes in the bottom of the trifle dish. Add an even layer of sliced strawberries over the cake cubes. Follow with an even layer of white chocolate pudding mixture.

Repeat the layers until you reach almost to the top of the trifle dish, finishing with a final layer of the remaining Cool Whip (8 ounces). Cover the trifle dish with plastic wrap and refrigerate for at least 4 hours before serving, or up to overnight.

How To Store Leftover Strawberry Shortcake Trifle

Keep the leftover trifle inside the trifle dish, covered in plastic wrap or aluminum foil, and store in the fridge for up to 2-3 days (past the required refrigeration time needed for the recipe). Over time, the angel food cake will soak up the liquid and turn soggy, so a trifle is best served within 24 hours of first making it and after the required chill time.

Substitution Ideas

Instead of using a large trifle dish, you can create individual trifle desserts inside individual glasses instead. You will need several clear glass cups if making inidivudal desserts or try using the chinet brand clear plastic cups.
Use any fresh fruits that you want in this trifle! Fresh raspberries, blueberries, blackberries are all great substitutions to mix it up a little. You could even do a fresh berries medley and use a few different favorite fruit choices.
Add some fresh lemon zest and/or some strawberry preserves into the layers. If using strawberry preserves, I recommend adding a little bit into the white chocolate pudding and whipped cream mixture for an added strawberry flavor to the trifle dessert.
Instead of white chocolate instant pudding you could use instant vanilla pudding or French vanilla instant pudding. Or get really fancy and make your favorite recipe for homemade pudding.

Recipe Tips

Pound Cake or Sponge Cake : Angel food cake soaks up all the liquid and adds a sweet, fluffy, and soft texture to the trifle. However, if you want that layer to stay intact then try using pound cake or sponge cake that has been cut into cubes. The cake layer will be firmer because those won’t soak up as much liquid as the angel food cake does. I love the light and airy texture of the angel food cake so I always use it when making a trifle.
Beautiful Layers Tip : When layering the trifle, distribute and spread the layers evenly for a balanced flavor in each bite. Pay attention to the placement of the sliced juicy strawberries, white cake layer, and whipped cream pudding layer. Keep the thickness of the layers as close to even as possible.
Chill Time : The trifle needs at least 4-6 hours of chill time before serving. This allows time for the flavors to meld and for the angel food cake to soften slightly and take on some of the juices and flavors from the other layers. The trifle kind of does some magic in the fridge and makes the texture really light, fluffy, and airy. Plan ahead and make sure you have the time for the fridge before serving it.

Inside of the trifle layers in a glass bowl

Recipe FAQ’s

Can I Use Homemade Whipped Cream Instead of Cool Whip?

There are 3 cups of Cool Whip in one 8 ounce container of Cool Whip. You will need a total of 6 cups of freshly whipped cream if you want to substitute the Cool Whip. In a large bowl using a hand mixer, or use a stand mixer with the paddle attachment, beat 3 cups of heavy whipping cream + 3/4 cup of powdered sugar (or 1 cup for more sweetness) until stiff peaks form. This will take several minutes and it’s best to start on low speed and increase the speed as it starts to thicken.

Can I Make It Ahead of Time?

Yes you can make this strawberry trifle ahead of time. It does require at least 4-6 hours of fridge time before serving so it’s the perfect make-ahead dessert that you can prep in the morning, chill it in the fridge all day, and then it’s ready to go that evening when you need it.

You can also chill the trifle overnight before serving, however if you prefer a firmer angel food cake layer, then I suggest only chilling it for 4-6 hours before serving it. The angel food white cake layer will soak up the liquid and whipped cream & pudding mixture, which means that over time it will get really soft.

What Do I Make A Trifle In?

I use a 3 QT glass large trifle bowl when I make any trifle recipe. You want to make the trifle in something that is glass so that you can see the beautiful layers inside of it. I use this Anchor Glass Trifle Bowl. You could also use a large glass punch bowl or even smaller glass cups for individual portions of the strawberry trifle.

Overhead pic of the inside of the trifle dessert

A hero shot of the strawberry dessert in a glass bowl

More Strawberry Recipes

Angel Food Cake Strawberry Trifle

Author Jessica – Together as Family

Course Dessert

Cuisine American

Prep Time 20

Chill Time 4

Total Time 4 20

This easy to make Strawberry Trifle is a strawberry lovers no bake dessert with layers of cake, bright red strawberries, and white chocolate pudding whipped cream. It's so light and fluffy, and a delicious dessert with easy prep thanks to the store-bought cake and simple to use ingredients.

Equipment

Glass Trifle Dish

Ingredients

Strawberry Trifle

▢ 2 boxes (3.3 oz) white chocolate instant pudding mix
▢ 4 cups half and half
▢ 8 ounces Cool Whip thawed
▢ 1 angel food cake cut into cubes
▢ 4 cups sliced strawberries

Garnish

▢ 8 ounces Cool Whip thawed
▢ additional sliced or halved strawberries (for garnish)

Instructions

In a large bowl, whisk together the white chocolate instant pudding mix and the half and half. Whisk until it's dissolved and starts to thicken. Put the bowl of pudding in the fridge for 5-10 minutes to allow it to thicken and set.
2 boxes (3.3 oz) white chocolate instant pudding mix, 4 cups half and half
Once the pudding is set, remove it from the fridge and gently stir in the Cool Whip.
8 ounces Cool Whip
In a glass trifle dish, or large glass bowl, layer the strawberry trifle –
– Start with an even layer of angel food cake cubes in the bottom of the trifle dish.
– Add an even layer of sliced strawberries over the cake cubes
– Follow with an even layer of white chocolate pudding mixture over top the strawberries.
1 angel food cake, 4 cups sliced strawberries
Repeat the layers until you reach almost to the top of the trifle dish, finishing with a final layer of Cool Whip.
8 ounces Cool Whip
Cover the trifle dish with plastic wrap and refrigerate for at least 4 hours before serving, or up to overnight (the angel food cake will get much softer if stored overnight).
^{* I think the optimal fridge time before serving is between 4-8 hours. This allows time for the layers to thicken and set, for the flavors to meld, and for the angel food cake to soak up some flavor and soften.}
Before serving, garnish the top of the trifle with additional strawberries.
additional sliced or halved strawberries

Notes

Angel Food Cake : I purchase one from the bakery of the grocery store – which is 14 ounces. You can buy a 16 ounce boxed angel food cake mix and prepare according to package directions. Another option for the cake layer is to use a pound cake or sponge cake – those won’t soak up as much of the pudding and strawberry juices, so if you prefer a less moist cake layer, then use a sponge cake or pound cake which is firmer. I have only ever used an angel food cake when making trifle as I think it tastes the best.

What Do I Make A Trifle In? : I use a 3 QT glass large trifle bowl when I make any trifle recipe. You want to make the trifle in something that is glass so that you can see the beautiful layers inside of it. I use the Anchor Glass Trifle Bowl from amazon. You could also use a large glass punch bowl or even smaller glass cups for individual portions of the strawberry trifle.

Make Homemade Whipped Cream Instead of Cool Whip : There are 3 cups of Cool Whip in one 8 ounce container of Cool Whip. You will need a total of 6 cups of freshly whipped cream if you want to substitute the Cool Whip.

In a large bowl using a hand mixer, or use a stand mixer with the paddle attachment, beat 3 cups of heavy whipping cream + 1 cup of powdered sugar until stiff peaks form. This will take several minutes and it’s best to start on low speed and increase the speed as it starts to thicken. Use half of it in the pudding mixture and the other half for the final top layer of the trifle.

Nutrition

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