Strawberry Shortcake Trifle – a delicious recipe with white cake, fresh strawberries, sugar, Strawberry, cold milk, Topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers.
2
Cool completely.
3
Meanwhile, toss berries with sugar.
4
Refrigerate 30 min.
5
Wrap 1 cake in foil; freeze for another use.
6
Cut remaining cake horizontally in half; spread bottom layer with jam.
7
Cover with top cake layer.
8
Use 2-1/2-inch cookie cutter to cut circle from centre of cake stack; set aside.
9
Cut remaining cake into 2-inch pieces.
10
Beat pudding mix and milk in medium bowl with whisk 2 min.
11
Stir in Cool Whip.
12
Reserve 2 berry slices.
13
Layer half each of the cake pieces, remaining berries (with juices) and pudding mixture in large glass bowl; repeat layers.
14
Top with reserved cake round and berries.
15
Refrigerate 4 hours.
243
kcal
Calories
1
g
Fat
29
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pkg. (2-layer) white cake mix, 4 cups fresh strawberries, sliced, 2 Tbsp. sugar, 1/3 cup Kraft Pure Strawberry Jam, and more.
Yes, Strawberry Shortcake Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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