Strawberry Shortcake Trifle
A delightful dessert featuring layers of fluffy angel food cake, creamy vanilla pudding, and fresh strawberries, perfect for any occasion.
Ingredients
For the cake
- 1 box Angel Food Cake Box Mix
- 1.25 cups water
For the pudding
- 3.4 oz Vanilla Instant Pudding Mix
- 3 cups cold milk Mix with pudding as per instructions.
For the strawberries
- 5-6 cups fresh strawberries, sliced Sprinkle with sugar to macerate.
- 2 tablespoons granulated sugar For macerating strawberries.
Optional Garnish
- Whipped cream For topping.
Instructions
Preparation
- Make vanilla pudding according to the box instructions, mix 3 cups cold milk with pudding mix and whisk until soft-set.
- In a medium bowl, sprinkle sliced strawberries with granulated sugar and let macerate.
Baking the Cake
- Preheat oven to 350°F. Do not grease the pan.
- Blend angel food cake mix and water in a large bowl at low speed until moistened (about 30 seconds), beat at medium speed for 1 minute.
- Pour batter into an ungreased 10-inch tube pan and bake for 38-48 minutes until the top is golden-brown and firm.
- Hang the pan upside down on a heat-proof glass bottle until completely cool, about 1½ hours.
- Once the cake has cooled, loosen the edges and remove it. Cut into small squares.
Assembly
- In a trifle dish, layer half of the cake squares at the bottom.
- Top with half of the pudding and sprinkle half of the macerated strawberries.
- Repeat the layers with the remaining cake, pudding, and strawberries.
- Finish with whipped cream on top, if desired.
Notes
To store, cover properly. Store cake separately at room temperature, while pudding and strawberries should be refrigerated. Consume within three days for the best flavor.