Strawberry Shortcake Trifle – a delicious recipe with white cake, fresh strawberries, sugar, strawberry jam, cold milk. 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 cakes in pans 10 min.
3
Invert onto wire racks; gently remove pans.
4
Cool cakes completely.
5
Meanwhile, toss berries with sugar.
6
Refrigerate 30 min.
7
Wrap 1 cake in Reynolds Wrap Aluminum Foil; freeze for another use.
8
Cut remaining cake horizontally in half; spread bottom layer with jam.
9
Top with remaining cake layer.
10
Use 2-1/2-inch cookie cutter to cut circle from center of cake; set aside.
11
Cut remaining cake into 2-inch pieces.
12
Beat pudding mix and milk in medium bowl with whisk 2 min.
13
Stir in COOL WHIP.
14
Layer half each of the cake pieces, berries (with juices) and pudding mixture in large glass bowl; repeat layers.
15
Top with reserved cake round.
16
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 size) white cake mix, 4 cups fresh strawberries, sliced Safeway 1 lb For $3.99 thru 02/09, 2 Tbsp. sugar, 1/3 cup 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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