Strawberry Trifle

A delightful layered dessert combining fresh strawberries, fluffy angel food cake, creamy pudding, and whipped cream, perfect for any gathering.

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Prep Time 20

Total Time 2

Servings: 8 servings

Course: Dessert, Sweet

Cuisine: American

Calories: 350

For the Trifle

2 cups heavy cream, chilled Adds richness; you can substitute with whipped topping if pressed for time.
1 cup cold 2% milk (or whole milk) For creaminess; almond or coconut milk works for a dairy-free option.
1 cup plain unflavored yogurt Introduces tanginess; Greek yogurt can add protein.
1 package instant vanilla pudding (3.4 oz.) Quick and easy base; vanilla bean paste can elevate the flavor.
1 teaspoon orange zest Brightens the dish; lemon zest can be a refreshing alternative.
8 cups cubed angel food cake (1-inch) Light and fluffy; pound cake or sponge cake can be delicious stand-ins.
4 cups sliced strawberries (about 1 pound) Star of the show; other berries like blueberries or raspberries can work too.

Preparation

In a large mixing bowl, beat the heavy cream with a hand mixer (or stand mixer) at medium speed for 3 to 4 minutes or until stiff peaks form. Set it aside.
In a separate mixing bowl, combine the cold milk, yogurt, and pudding mix, beating until thickened, which takes about 2 minutes.
Gently fold in the orange zest and the whipped cream until just combined. Be careful not to overmix; we want to keep that light texture!

Assembly

Place half of the angel food cake cubes in a 3-quart trifle bowl. Arrange one-third of the sliced strawberries around the sides and over the cake.
Spoon half of the creamy pudding mixture over the strawberries.
Repeat the layering process once more, topping it all off with the remaining strawberries.
For the best taste and texture, refrigerate the trifle for at least two hours before serving.

Use seasonal fruits for extra flavor. Let the assembled trifle sit overnight for even better flavor. Prioritize layering — aesthetics matter!