Strawberry Shortcake Trifle


  • 1 pound strawberries, hulled and sliced
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup orange juice
  • 1 package (16 ounces) angel food cake, cut into bite-sized pieces
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups cold milk
  • 1 cup heavy whipping cream


  1. In a medium bowl, combine the sliced strawberries, sugar, vanilla extract, and orange juice. Stir to combine and set aside.
  2. In a large bowl, whisk together the instant pudding mix and cold milk until smooth. Let sit for 5 minutes to thicken.
  3. In a separate bowl, beat the heavy cream until stiff peaks form.
  4. Fold the whipped cream into the pudding mixture until well combined.
  5. In a trifle dish or large glass bowl, layer the angel food cake pieces, strawberry mixture, and pudding mixture, repeating until all ingredients are used up.
  6. Chill the trifle in the refrigerator for at least 1 hour before serving.

This Strawberry Shortcake Trifle is a refreshing and indulgent dessert that is perfect for spring and summer. It’s also easy to make and can be assembled ahead of time, making it a great option for entertaining. Enjoy!

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