If you’re looking to impress, in flavor and presentation, then you’ve got to try this Sweet Strawberry Trifle. It checks off all the boxes, and then some! First, the way the juicy strawberries soak so perfectly into the fluffy pound cake and creamy whipped topping… they come together to be the best flavor combination imaginable. And just look at it! It’s such a beauty and a fun way to add a little pizzaz to your spread. The bonus points? It’s super easy to put together and just needs some time in the refrigerator to make sure those flavors are at peak perfection. You’re sure to be the hostess (or host) with the “mostest” (or most) with Sweet Strawberry Trifle! A dessert that really has it all!
Ingredients
- 32 ounces fresh strawberries, quartered
- 1/2 cup sugar
- 1 (6-serving) package instant vanilla pudding, plus the ingredients called for on the package
- 1 (8-ounce) tub whipped topping
- 1 (16-ounce) container pound cake, cubed
Directions
Step 1 –In a bowl, add the strawberries and the sugar and toss to coat.
Step 2 –Place the strawberries in the refrigerator, tossing occasionally, for 30 minutes.
Step 3 –In a bowl, prepare the pudding according to the package instructions.
Step 4 –Gently fold the whipped topping into the pudding.
Step 5 –Place the pudding mixture in the refrigerator until ready to use.
Step 6 –Strain the strawberry syrup into a container with a pourable lid.
Step 7 –Into the bottom of a trifle bowl, layer 1/3 of the pound cake, 1/3 of the strawberry syrup, 1/3 of the pudding mixture, and 2/5 of the strawberries.
Step 8 –Repeat the layers twice, starting with the pound cake and ending with the strawberries. The final layer of strawberries should be slightly less, and used as a topping.
Step 9 –Refrigerate the strawberry trifle for at least 2 hours and up to overnight.
Step 10 –Serve.
