Angel Food Cake Strawberry Trifle

A hero shot of the strawberry dessert in a glass bowl

Angel Food Cake Strawberry Trifle

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.

Course Dessert

Cuisine American

Keyword angel food cake strawberry trifle, strawberry trifle

Prep Time 20

Chill Time 4

Total Time 4 20

Servings

Calories 364kcal

Author Jessica - Together as Family

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.

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