Description
This Easy Strawberry Trifle with Pound Cake is a delightful no-bake dessert featuring layers of fresh strawberries, sweetened syrup, creamy vanilla pudding mixed with Cool Whip, and tender pound cake cubes. Perfect for spring and summer gatherings, this trifle offers a light yet indulgent treat that’s simple to prepare and sure to impress.
Ingredients
Scale
Strawberries
- 32 oz fresh strawberries
- 1/2 cup sugar
Pudding Mixture
- 1 package instant vanilla pudding (6 servings)
- 3 cups milk
- 8 oz Cool Whip
Other
- 16 oz pound cake, cubed
Instructions
- Prepare Strawberries: Toss the fresh strawberries with sugar in a bowl to macerate them, then refrigerate for 30 minutes to allow the strawberries to release their juices, creating a flavorful syrup.
- Make Pudding: Prepare the instant vanilla pudding according to the package instructions using 3 cups of milk. Once set, gently fold in the Cool Whip to create a light and fluffy pudding mixture. Chill this mixture until ready to assemble.
- Strain Syrup: After the strawberries have macerated and syrup has accumulated, strain the strawberry syrup into a separate container. This syrup will be used to moisten the pound cake layers in the trifle.
- Assemble Trifle: In a large trifle bowl, start by layering cubed pound cake, then drizzle with strawberry syrup for moisture. Top with a layer of the vanilla pudding mixture, followed by a layer of the macerated strawberries. Repeat these layers two more times until all ingredients are used, finishing with a top layer of strawberries for decoration.
- Chill: Refrigerate the assembled trifle for at least 2 hours to allow all the flavors to meld together and the dessert to set perfectly before serving.
Notes
- For best results, use fresh, ripe strawberries to enhance natural sweetness.
- You can substitute Cool Whip with homemade whipped cream for a richer texture.
- Pound cake can be store-bought or homemade depending on your preference.
- Make sure to chill the pudding mixture well before assembling to ensure it holds its shape.
- This dessert can be made a day ahead and refrigerated to save time.
