Name: Strawberries and Cream Trifle
Prep time: 45 min
Cook time: 28 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: Cooking spray; 1 1/2 cups all-purpose flour; 3 tablespoons cornstarch; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 1/2 cups sugar; 9 tablespoons salted butter, at room temperature; 3 large eggs, at room temperature; 1/2 cup sour cream, at room temperature; 1 teaspoon vanilla extract; 3 pounds strawberries, hulled and halved (reserve 4 whole for garnish); 2/3 cup sugar; 1 tablespoon grated lemon zest; 2 tablespoons lemon juice; 1 (3.4-ounce) box instant vanilla pudding mix; 2 cups cold milk; 1 1/2 cups cold heavy cream; 1/2 teaspoon vanilla extract

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This Strawberries and Cream Trifle is the ultimate showstopper dessert—perfect for springtime gatherings, Mother’s Day brunch, or any occasion that deserves a touch of elegance. I layer cubes of soft vanilla butter cake with sweet, juicy strawberries and a cloud-like vanilla cream made extra luxurious with a mix of pudding and whipped cream. It’s light, fresh, creamy, and beautiful all in one bite.

Why You’ll Love This Recipe

I love how this dessert looks just as impressive as it tastes. The layers of cake, cream, and berries are colorful and inviting, and the whole thing is incredibly easy to put together. I also appreciate how adaptable it is—I can swap out fruits, make it in advance, and even freeze the cake ahead of time. Whether I’m hosting a party or just craving something sweet, this trifle never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake:
cooking spray
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups sugar
9 tablespoons salted butter, at room temperature
3 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract

Strawberries:
3 pounds strawberries, hulled and halved, 4 whole strawberries reserved for garnish
2/3 cup sugar
1 tablespoon grated lemon zest
2 tablespoons lemon juice

Cream:
1 (3.4-ounce) box instant vanilla pudding mix
2 cups cold milk
1 1/2 cups cold heavy cream
1/2 teaspoon vanilla extract

Directions

Bake the cake: I start by preheating my oven to 350°F and lining a 9-by-13-inch baking dish with parchment paper. I spray it well with cooking spray. In a bowl, I whisk together the flour, cornstarch, baking soda, and salt.
In a stand mixer, I beat the sugar and butter until light and fluffy—about 2 to 3 minutes. Then I add the eggs one at a time, mixing well after each. I stir in the sour cream and vanilla, then reduce the speed and mix in the dry ingredients just until combined.
I pour the batter into the dish and bake for 25 to 28 minutes, or until golden and a toothpick comes out clean. I let it cool 10 minutes in the pan before transferring it to a rack to cool completely (about 1 hour).
Prep the strawberries: While the cake cools, I toss the halved strawberries with sugar, lemon zest, and lemon juice. I let them sit covered for about 1 hour until they get nice and juicy.
Make the cream: I whisk together the pudding mix and milk until smooth and let it set in the fridge for 5 minutes. Meanwhile, I whip the heavy cream and vanilla to stiff peaks. I fold a third of the whipped cream into the pudding to lighten it, then gently fold in the rest.
Assemble the trifle: I cut the cooled cake into 1½-inch cubes. In a large trifle dish or clear glass bowl, I layer half the cake, then half the strawberries, then half the cream. I repeat the layers and finish by garnishing with the reserved strawberries, sliced in half.
I cover the dish and refrigerate the trifle for at least 2 hours (or overnight) to let the flavors mingle and the dessert set beautifully.

Servings and timing

This recipe yields 12 servings.
Prep time: 45 minutes
Total time (including chill time): 3 hours 45 minutes

Variations

I sometimes replace half the strawberries with raspberries or blueberries for a mixed berry twist.
For a citrusy version, I add orange zest to the cake and a splash of orange liqueur to the strawberries.
Instead of the homemade cake, I’ve used store-bought pound cake or angel food cake when short on time—it still turns out delicious.
I occasionally switch the vanilla pudding for lemon or cheesecake-flavored pudding for a tangy contrast.

Storage/Reheating

I store any leftover trifle covered in the fridge for up to 3 days. While it won’t be quite as pretty after sitting, the flavors continue to meld, and I actually enjoy it even more the next day. I don’t recommend freezing the assembled trifle, but I can freeze the cake layer separately for up to 3 months—just thaw it on the counter before assembling.

FAQs

What can I use instead of a trifle dish?

If I don’t have a traditional trifle dish, I use a large glass mixing bowl or even individual glass cups for mini trifles. The key is using something transparent to show off those beautiful layers.

Can I make this trifle the day before?

Absolutely. I like assembling it the night before serving so it has time to chill and set. I add the garnishing strawberries right before serving to keep them looking fresh.

Do I have to use pudding mix in the cream?

I find that using pudding mix helps stabilize the cream so it holds its shape in the trifle layers. But if I want a lighter texture, I sometimes skip the pudding and just use whipped cream sweetened with a little powdered sugar and vanilla.

Can I use frozen strawberries?

I prefer fresh strawberries for texture and flavor, but in a pinch, I’ve used thawed frozen ones. I make sure to drain them well before macerating, otherwise the trifle can get watery.

Can I make this dessert gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend in the cake recipe. I double-check all other ingredients to ensure they’re gluten-free too.

Conclusion

This Strawberries and Cream Trifle is one of those desserts that always gets compliments. I love how it’s easy to make ahead, feeds a crowd, and still feels elegant. Whether I’m serving it at a brunch, a holiday table, or just because strawberries are in season, it never fails to impress—and delight.