Y’all remember those old school church picnic strawberry trifles the elders used to make? They tasted like straight-up summer, boos. I would help myself to a bowl before my mama even noticed. This one is just as good, but with the strawberry turned all the way up. I use strawberry cake instead of angel food cake, then layer it with whipped cream, a homemade strawberry sauce, and fresh strawberries. It all comes together so pretty in that glass bowl! Almost make you not wanna take a bite. Almost.
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How to Make Strawberry Trifle
These step-by-step photos show how to make an easy strawberry trifle, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Strawberry Trifle Recipe
1. Add the flour, baking powder, salt, and baking soda to a bowl
Whisk together until well combined and set aside.
2. Cream the butter, oil, and sugar, then add eggs
Beat until light and fluffy, adding the eggs one at a time and mixing well after each addition.
3. Add the strawberry puree and gelatin to the batter
Mix until incorporated and evenly combined.
4. Add the dry ingredients and sour cream to the cake batter
Mix in half the dry ingredients, then the remaining with sour cream and vanilla until smooth. Do not overmix.
5. Pour the batter into a prepared baking dish
Spread evenly.
6. Bake your strawberry cake
Until a toothpick inserted in the center comes out clean. Let cool completely.
7. Combine all the strawberry sauce ingredients in a saucepan
Whisk everything together until fully combined.
8. Cook the strawberry mixture until it starts to thicken
Bring to a boil, gently crush the strawberries, then continue cooking.
9. Simmer the strawberry sauce until thickened
Remove from heat and let cool completely before using.
10. Cut the cooled cake into cubes and start layering the trifle
Place the cake pieces into the bottom of your trifle dish.
PRO TIP: If you’re not sure your strawberry sauce is where it needs to be, do a quick spoon check. It should lightly coat the back of the spoon. If it runs off too fast, let it cook a little longer. I break this down more in my full strawberry sauce recipe if you wanna get into it!
11. Add a layer of whipped cream on top of the cake
Spread evenly over the cake layer.
12. Spoon strawberry glaze over the whipped cream
Add a light layer across the top.
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13. Add sliced strawberries over the glaze
Scatter sliced strawberries evenly.
14. Repeat the layers and finish your strawberry cake trifle
Continue layering, then top with whipped cream and fresh strawberries before serving.
PRO TIP: Use good strawberries, boos. Go for ones that are bright red all over, smell sweet, and feel slightly soft but not mushy. If they look pale or don’t have much smell, they will not give you the flavor you need.
Full Strawberry Trifle Recipe
Strawberry Trifle Recipe
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Equipment
Ingredients
For the Cake
- 2 sticks unsalted butter at room temperature
- ¼ cup canola or vegetable oil
- 1 ¾ cups granulated sugar
- 3 large eggs
- 2 cups fresh strawberries pureed, I used my food processor to perfectly grind them
- 2 tablespoons strawberry gelatin powder
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup sour cream
- 1 tablespoon pure vanilla extract
For the Strawberry Sauce/Glaze
- 1 cups granulated sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon kosher salt
- 2 cups finely diced strawberries
- ½ cup water
Toppings
- 1 container whipped cream topping
- 2 cups fresh strawberries sliced
Instructions
For the Cake
- Preheat oven to 350 degrees.
- In a mixing bowl, combine butter, oil, and sugar and beat on medium high speed until nice and fluffy, about 5 minutes.
- Add eggs, one at a time, and beat until incorporated.
- Next, add strawberry puree and gelatin powder and slowly mix into batter.
- In a separate medium-sized bowl, sift together all-purpose flour, baking powder, salt, and baking soda.
- Slowly add half of the flour mixture to the mixing bowl and mix on low until combined.
- Then add sour cream and combine on low.
- Pour in the remaining flour mixture and mix on low until well incorporated.
- Lastly, add vanilla extract and mix until the entire batter is smooth (just be careful not to overmix the batter).
- Evenly pour the strawberry cake batter into a 9×13 pan sprayed with nonstick baking spray. Bake in the oven for 25-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool in pan for 10 minutes, then transfer to cooling racks.
For the Strawberry Sauce
- In a small saucepan, whisk together sugar, cornstarch, and salt.
- Add in strawberries and water. Whisk until combined and all sugar is hydrated.
- Heat on medium-high heat until the mixture begins to boil, using a whisk to gently crush strawberries, releasing their juices.
- Reduce to medium and let simmer for about 3 minutes, until mixture thickens.
- Remove from heat and cool to room temperature before using.
Assemble the Trifle
- Once the cake is cool, cut the cake into small squares.
- To assemble the trifle, place small squares of cake into the bottom of a trifle dish, then layer with whipped cream topping.
- Next, add a tablespoon of strawberry glaze and follow up with fresh strawberry slices.
- Repeat steps until glass is full.
- Add whipped cream to the top of glasses and garnish with fresh strawberries.
Notes
How to Store
- Fridge: This one is best the day you make it, boos. But if you have leftovers, cover it tightly with plastic wrap or keep it in an airtight container and pop it in the fridge for up to 3 days. Just know the longer it sits, the more soggy the cake will be. You also run the risk of the whipped cream deflating as it sits in the fridge. I also don’t recommend freezing.
Nutrition
Recipe Tips
- Don’t overmix the batter. Once you add the flour, keep it on low and mix just until it comes together so your cake stays soft.
- Use real whipped cream if you can. It gives you a better taste and texture than the tub stuff, and it really shows in a layered dessert like this.
- Layer it up nice and even. Spread everything out so you get cake, cream, and strawberry in every single bite.
- Let your trifle chill before serving. Giving it some time in the fridge helps everything soak together and taste even better.
Recipe Help
Yep, you can prepare the cake and strawberry layers a day in advance. But I suggest not layering until the day you want to serve it.
Whipped cream can deflate if over-whipped or if exposed to warm temperatures for an extended period. Always use chilled cream and watch closely during the whipping process.
Not at all, boos. A trifle bowl is nice because you can see all those layers, but any glass bowl works. You can even build it in cups if you want to do individual servings.
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I have made strawberry trifle for years. I use cream cheese pound cake, strawberry pastry cream with fresh strawberries. The whipped cream is on top. This recipe sounds delicious so will try it in June when fresh strawberries are available. Also can you use freeze dried strawberries made into a powder to replace the jello?
What a delightful strawberry dessert. Can’t wait to try it!
What a delightful strawberry shortcake trifle recipe! The addition of the strawberry flavored cake makes this extra special and tasty. I hope to make again to serve for the family’s Easter brunch.
Looks too good to eat in my humble opinion, thanks for sharing!
Amazing!
Thank you!!
This looks tremendous, Thanks for sharing.