This strawberry shortcake trifle is an easy, crowd-pleasing dessert layered with juicy strawberries and creamy goodness—perfect for gatherings since it’s simple to just spoon and serve.
If you're looking for a simple but beautiful dessert, this strawberry shortcake trifle is it. It comes together quickly, but looks like you spent hours making it. It's one of those recipes that works well for a casual family gathering, or a holiday table or potluck.
Why You'll Love This Recipe
Last year, my niece had a strawberry theme for her first birthday party. I made this trifle in lieu of a cake for dessert. This strawberry trifle dessert checks all the boxes:
- Easy to make -- no baking required if you used store-bought pound cake
- Feeds a crowd -- serves a large group with minimal effort
- Make-ahead friendly -- actually tastes better after chilling
- Beautiful presentation -- those layers look stunning in a glass bowl
- Light and refreshing -- the strawberries and yogurt keep it from feeling too heavy
It's the kind of dessert people go back for seconds (and ask for the recipe before they leave).
Ingredients
- 2 tablespoons granulated sugar
- 2 lb fresh strawberries, hulled and sliced
- 1 loaf butter pound cake, cut into bite-sized cubes**
- 2 lb tub strawberry yogurt (you may not use it all)
- 16 oz Cool Whip
Note: I typically use a bakery style pound cake (about 31 oz total), but use only around 24 oz (1.5lb), leaving a little extra.
How to Make Layered Strawberry Dessert
This strawberry shortcake trifle comes together in just a few simple steps:
- Prep the strawberries
Placed sliced strawberries in a large bowl and toss with sugar. Refrigerate for 30 minutes to let them release their juices and become extra flavorful.
- Start layering
In a trifle dish or large glass bowl, add half the pound cake cubes as your base layer.
- Add the creamy layers
Spoon half the strawberry yogurt over the cake, followed by half of the strawberries, and then half of the Cool Whip.
- Repeat
Repeat layers with the remaining pound cake, yogurt, strawberries, and Cool Whip.
- Garnish and chill
Top with extra strawberries for a pretty finish, if desired. Cover and refrigerate for at least 2 hours before serving.
The chilling time allows all the ingredients to meld together into that strawberry shortcake trifle texture -- soft creamy, and full of flavor.
Helpful Tips
- Use ripe strawberries -- The sweeter your strawberries, the better your trifle will taste.
- Don't skip the sugar step -- This helps create a light syrup that soaks into the cake layers.
- Cut cake evenly -- Bite-sized cubes make layers easier and prettier.
- Use a clear dish -- A glass bowl or trifle dish shows off those gorgeous layers.
- Customize it -- Swap strawberry yogurt for vanilla or cheesecake flavor for a slightly different twist.
Frequently Asked Questions
Q: Can I make this strawberry shortcake trifle ahead of time?
A: Yes! It's actually best made a few hours ahead so flavors can blend. But the night before is fine, too.
Q: Do I have to use Cool Whip?
A: No, you can substitute homemade whipped cream if your prefer.
Q: Can I use frozen strawberries?
A: Fresh is best for texture, but frozen can work in a pinch. Just thaw and drain excess moisture first.
Q: What can I use instead of pound cake?
A: Angel food cake or sponge cake are great lighter options.
Storage and Leftovers
Store any leftover strawberry shortcake trifle covered in the refrigerator for up to 3 days. The cake will continue to soften more over time.
If you're making it ahead, keep it chilled until ready to serve. Just note that after a couple of days the layers will be less defined.
More Strawberry Dessert Recipes
- Strawberry Pretzel Salad
- Strawberry Jell-O Fluff
- Strawberry Marshmallow Angel Cake
- Strawberry Cream Fruit Dip
- Strawberry Cream Donuts
Loved This Recipe?
Leave a rating or comment below—we’d love to hear your thoughts!
Recipe Card
Strawberry Pound Cake Trifle
Ingredients
- 2 tablespoons granulated sugar
- 2 lb fresh strawberries hulled and sliced
- 1.5 lb loaf butter pound cake cut into bite sized cubes**
- 2 lb tub strawberry yogurt (I don’t use it all)
- 16 oz Cool Whip
Instructions
- Place strawberries in a large bowl and toss with sugar. Refrigerate for 30 minutes to allow the flavors to blend.
- In a trifle dish or large glass bowl, layer half of the pound cake pieces on the bottom. Spoon half of the yogurt over the cake, followed by half of the sugared strawberries, then half of the Cool Whip.
- Repeat the layers with the remaining pound cake, yogurt, strawberries, and Cool Whip.
- For a decorative touch, garnish the top with extra fresh strawberries if desired.
- Cover and refrigerate for 2 hours before serving.
Notes
- **I typically use the pound cake from Costco bakery. It’s 31 oz (or 1 lb 15 oz), and I use about 24 oz (or 1.5 lb), so I always have some left over.
- Customize by subbing with vanilla or cheesecake yogurt, angel food cake or sponge cake.
- Fresh strawberries are preferred, but frozen can be used in a pinch, if thawed and well drained.
- Nutrition information is an estimate only.
Nutrition
Leave a Reply