This Strawberry Shortcake Trifle layers white chocolate-studded cake bites, creamy vanilla filling, and fresh strawberries for a dessert that’s easy to make and always a hit!

For the Lemon or Vanilla Cake

• Cooking spray
• 3 large eggs
• 3/4 cup full-fat sour cream
• 3/4 cup melted coconut oil (or canola or vegetable oil)
• 1 tablespoon vanilla extract
• 1 (13.25-ounce) box Super Moist Lemon Cake Mix (or French Vanilla; Betty Crocker makes this)
• 1 (3.4-ounce) package instant vanilla pudding mix (not sugar-free; do not prepare)
• 1 cup white chocolate chips (chopped)
• 1/2 cup buttermilk (or warm water)

For the Cream Layer

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla paste (or vanilla extract)
• 1 (14-ounce) can full-fat sweetened condensed milk
• 1/2 cup 1% milk (skim is okay; do not use whole or 2%)
• 1 (3.4-ounce) package instant vanilla pudding mix (do not prepare)

For the Sugared Strawberries

• 2 pounds fresh strawberries
• 1/2 cup sugar (reduce if strawberries are already very sweet)
• Fresh mint (optional, for garnish)

Cake Preparation

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper, leaving a slight overhang on the sides. This overhang will act as handles, making it incredibly easy to lift the baked cake out of the pan. Lightly coat the parchment paper with cooking spray. If you opt not to use parchment paper, simply grease the pan thoroughly with cooking spray.

2. In a large mixing bowl, gently whisk the large eggs with a fork until they are just combined. Add the sour cream, oil (coconut, canola, or vegetable), and vanilla extract, stirring until the mixture is completely smooth and homogeneous. Next, gradually incorporate the cake mix, instant vanilla pudding mix (remember, it should be dry, straight from the package!), and the coarsely chopped white chocolate chips. Stir well until all ingredients are just combined. Finally, add the buttermilk (or warm water) and mix only until the batter is smooth, being careful not to overmix. Pour the prepared batter evenly into your lined baking pan. Bake according to the package directions for a 9×13-inch pan. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean or with moist crumbs, the cake is finished. Allow the cake to cool completely in the pan, ideally overnight, covered with plastic wrap, to enhance its flavor and moisture. Once cooled and ready to use, slice the cake into approximately 1-inch cubes. A metal spatula can help you easily remove the cubes from the pan without sticking.

Sugared Strawberries

1. Begin by washing and hulling the fresh strawberries (removing the green tops and stems). Thinly slice the strawberries and transfer them to a large bowl. Sprinkle the sugar over the sliced berries – you can reduce the amount of sugar if your strawberries are already very sweet. Gently toss the strawberries to ensure they are evenly coated with sugar. Let the sugared strawberries stand at room temperature for at least 30 minutes, tossing them once or twice more during this time. This maceration process will draw out their natural juices, creating a delicious, sweet syrup. Before adding the strawberries to your trifle, be sure to drain off any accumulated liquid using a slotted spoon. This step is crucial to prevent your trifle layers from becoming soggy.

Cream Layer & Assembly

1. To prepare the airy cream layer, add the chilled heavy cream, powdered sugar, and vanilla paste (or extract) to the bowl of a stand mixer fitted with the whisk attachment. Begin whisking on low speed to combine the ingredients, then gradually increase the speed to high. Continue whisking until medium to stiff peaks form, which typically takes about 2-4 minutes. Be attentive and avoid overbeating, as this can turn the cream grainy. In a separate large bowl, combine the sweetened condensed milk and 1% milk. Use a hand mixer to blend in the dry instant vanilla pudding mix until it’s fully incorporated and the mixture begins to thicken. Finally, using a rubber spatula, gently fold the whipped cream into the condensed milk and pudding mixture. Continue folding until the cream is smooth, fully combined, and free of streaks.

2. Now it’s time to assemble your beautiful trifle! In a large, clear trifle dish (which allows you to admire the lovely layers), start by placing about one-third of the cake cubes evenly at the bottom. Lightly press the cake down to create a stable base, but do not pack it tightly. Next, spoon one-third of the prepared cream mixture over the cake layer, spreading it gently to the edges. Follow with a layer of one-third of the drained sugared strawberries. Repeat this layering process two more times: another layer of cake cubes, followed by cream, and then strawberries. Finish with a final layer of cake, cream, and the remaining strawberries on top. For an extra touch of elegance, garnish with fresh mint leaves, if desired. Serve your magnificent Strawberry Shortcake Trifle immediately to enjoy its fresh flavors and perfect textures!

Make Ahead: While it’s best served right after assembly for peak freshness, you can prepare individual components of the trifle ahead of time to make assembly a breeze:

• Strawberries: Wash the strawberries a few hours or even a full day in advance. Ensure they are thoroughly dried, then store them in the fridge. About an hour before you plan to assemble, slice them, add the sugar, and let them macerate at room temperature.
• Cake: The cake can be baked up to 2 days in advance. Once completely cooled, cut it into 1-inch pieces and store them in an airtight container at room temperature. Allowing the cake to sit overnight after baking often enhances its flavor and moisture.
• Cream Filling: Prepare the cream filling a few hours ahead of time and store it in an airtight container in the fridge. Don’t worry if it thickens considerably as it sits; this is perfectly normal and won’t affect the delicious taste or texture once assembled.
• With all components prepped, assembly is quick, especially with an extra pair of hands!

Storage: To store any leftover Strawberry Shortcake Trifle, cover it tightly with plastic wrap or transfer it to an airtight container. Refrigerate for up to 2 days. For the best presentation, consider adding a few fresh strawberry slices on top just before serving any stored portions.

Do Not Freeze: Freezing this trifle is not recommended, as it can cause the cream layer to become watery and the cake to lose its delicate texture upon thawing.

Preventing Soggy Layers: Always drain the liquid from the sugared strawberries before adding them to the trifle. This is key to preventing the cake layers from becoming soggy and maintaining the trifle’s structural integrity.

Chilling is Key: Ensure all cream ingredients are well-chilled before whipping to achieve the best volume and stability.

Nutrition Information

Nutrition information is automatically calculated and should only be used as an approximation.