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Strawberry Shortcake Trifle Recipe

As pretty as a picture, this quick-and-easy dessert from Crystal Edwards of Van Alstyne, Texas, makes any gathering seem special. Busy cooks will appreciate the make-ahead convenience and the use of purchased pound cake.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 1 package (8 ounces) cream cheese, softened
  • 2 cups cold milk
  • 2 teaspoons almond extract
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 2 cups sliced fresh strawberries
  • 1 carton (13-1/2 ounces) strawberry glaze
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
  • 1/4 cup slivered almonds, toasted


  • 1. In a large mixing bowl, beat cream cheese until smooth. Gradually beat in milk and extract. Whisk in pudding mix. Fold in 2 cups whipped topping.
  • 2. In a small bowl, gently combine strawberries and glaze. In a 3-qt. trifle bowl, layer half of the cake cubes, pudding mixture and strawberry mixture. Repeat layers. Garnish with remaining whipped topping. Refrigerate until serving. Sprinkle with almonds just before serving. Yield: 12 servings.

Nutritional Facts

3/4 cup: 336 calories, 17g fat (10g saturated fat), 61mg cholesterol, 309mg sodium, 39g carbohydrate (28g sugars, 1g fiber), 5g protein.

Reviews for Strawberry Shortcake Trifle

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Reviewed Dec. 17, 2010

"I have tried many different Trifle recipes and I must say that this is to die for. Using the creamcheese pudding mix gives it that extra kick. My search is over, this is the one."

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