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Strawberry Shortcake Trifle

This strawberry shortcake trifle is made with buttery pound cake, homemade vanilla pudding and vanilla whipped cream! It is divine.
5 from 13 votes
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Ingredients

  • 1 (9x5 inch) pound cake, cut into cubes (about 12 ounces)
  • 2 cups vanilla bean pudding recipe below (or 1 (5oz) box of instant vanilla pudding)
  • 2 to 3 cups whipped cream recipe below
  • 3 cups sliced or quartered fresh strawberries
  • fresh strawberries for garnish optional

vanilla bean pudding

  • 2 cups cold whole milk
  • 3 tablespoons cornstarch
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
  • 1 tablespoons butter

vanilla whipped cream

  • 2 cups cold whipped cream
  • 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract

Instructions 

trifle

  • Layer a few pound cake cubes and strawberries on the bottom of the trifle dish. Top with a layer of vanilla bean pudding and then whipped cream. Repeat with the cake cubes and strawberries. I like to repeat the layers 3 or 4 times. Top with whipped cream and fresh strawberries if you wish!
  • This is ready to serve immediately after making, however, you can also make it ahead of time. If you make the homemade pudding and whipped cream and want to make it ahead, I suggest making the whole trifle the morning of and storing it in the fridge. If you choose to use a refrigerated whipped topping, you might be able to get away with making it the night before. Just be sure to store it in the fridge!
  • If you don’t have a trifle dish, you can easily use a large bowl to make this.

vanilla bean pudding

  • Fill a shaker cup with the milk and add the cornstarch. Seal the cup and shake for at least 30 seconds. Pour the mixture into a saucepan. Add the sugar and salt. Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Remove it from heat and stir in the vanilla bean paste or extract (or both!) and the butter until melted.
  • Let the pudding cool to room temperature. You can use it at room temp or store it in the fridge until you’re ready to use.

vanilla whipped cream

  • Place the heavy cream and vanilla paste (or extract) in a bowl of your electric mixer fitted with the whisk attachment. You can also use an electric hand mixer if you wish. Beat on medium speed until soft peaks form.

Notes

pudding method from allrecipes
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