Strawberry Pound Cake Trifle
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.
Servings: 12 servings
Calories: 358kcal
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
Calories: 358kcal | Carbohydrates: 66g | Protein: 8g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 423mg | Potassium: 344mg | Fiber: 2g | Sugar: 48g | Vitamin A: 148IU | Vitamin C: 44mg | Calcium: 160mg | Iron: 2mg
