Easy Strawberry Shortcake Trifle

This Easy Strawberry Shortcake Trifle is almost too pretty to eat!Easy Strawberry Shortcake Trifle. This Easy Strawberry Shortcake Trifle is almost too pretty to eat!


Layer delicious strawberries, vanilla pudding and cake in our Strawberry Shortcake Trifle.


Easy Strawberry Shortcake Trifle



  • 1 pkg. (2-layer size) white cake mix
  • 4 cups fresh strawberries, sliced
  • 2 Tbsp. sugar
  • 1/3 cup strawberry jam
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 11/2 cups cold milk
  • 11/2 cups thawed COOL WHIP Whipped Topping


  1. Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers.
  2. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans.
  3. Cool cakes completely. Meanwhile, toss berries with sugar.
  4. Refrigerate 30 min.
  5. Wrap 1 cake in Reynolds Wrap® Aluminum Foil; freeze for another use.
  6. Cut remaining cake horizontally in half; spread bottom layer with jam.
  7. Top with remaining cake layer.
  8. Use 2-1/2-inch cookie cutter to cut circle from center of cake; 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. Layer half each of the cake pieces, berries (with juices) and pudding mixture in large glass bowl; repeat layers. Top with reserved cake round. Refrigerate 4 hours.



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