Strawberry Trifle


This strawberry trifle is such an easy dessert recipe for spring and summer. I made it for Easter and I’m already ready to have it again! Although, something tells me I won’t be making any fancy schmancy desserts for a little while. ;) 


The strawberries are locally grown and from Southern Fresh Market, and I made my aunt’s classic Southern whipping cream pound cake, but don’t feel guilty for using store-bought Angel food cake. No judgment! But it is really, really delicious with homemade pound cake

I found the recipe on Pinterest and followed it over to The Alison Show, used my own Pound Cake recipe, and the finished dessert was a hit! 

Strawberries and Cream Trifle Recipe

Via The Alison Show


4 cups fresh strawberries (divided)

5 Tbsp. sugar

1 quart heavy whipping cream

2 cups powdered sugar

1 pound cake, cut into 1/2″ slices


Mash 1 cup strawberries (I used my food processor). Sprinkle with 1 tablespoon sugar, set aside. Whip heavy cream until stiff peaks form. Fold in powdered sugar. Remove half of the whipped cream and fold in the mashed strawberries. Slice the remaining 3 cups of berries and sprinkle with sugar.

 In a large trifle dish, layer the cake, the strawberry cream, berries, whipped cream, and then more cake until you’ve filled your dish.


Now my mouth is watering. Happy spring-time baking! 


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