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Strawberry Banana Trifle Recipe
Strawberry Banana Trifle Recipe photo by Taste of Home

Strawberry Banana Trifle Recipe

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No matter where I take this dessert, the bowl is emptied in minutes. It's fun to make because everyone oohs and aahs over how pretty it is. —Kim Waterhouse, Randolph, Maine
TOTAL TIME: Prep: 20 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 20 min. + cooling
MAKES: 14 servings


  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3 tablespoons strawberry gelatin powder
  • 1 cup cold water
  • 1 pint fresh strawberries, sliced
  • 1-3/4 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 3 medium firm bananas, sliced
  • 1 tablespoon lemon juice
  • 6 cups cubed angel food cake
  • 2 cups heavy whipping cream, whipped
  • Additional strawberries or banana slices, optional


  1. In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside.
  2. In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice; drain and set aside.
  3. Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired. Yield: 14 servings.
Originally published as Strawberry Banana Trifle in Country June/July 1999, p52

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Reviewed Jul. 28, 2015

"Excellent dessert!"

Reviewed Mar. 24, 2015

"I can't eat angle food cake. Allergies to eggs. So can you use regular cake for this? I was wondering if it would be soggy?


Reviewed Sep. 11, 2011

"This was wonderful, I made it for a Christmas morning and by Christmas evening it was gone."

Reviewed Jun. 15, 2011

"I second everyone's thoughts about this recipe! It was quick, easy, and delicious! I did substitute the whipped cream for no-sugar Cool Whip and it was absolutely perfect. There was plenty of sugar in the fruit, cake, and pudding. I made sure to strain most of the juice from the strawberries and I also created a layer of pudding so that the juice couldn't drop down and soak the cake."

Reviewed May. 30, 2011

"Sorry...forgot to rate it with stars!"

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