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EASY Strawberry Shortcake Trifle

Strawberry shortcake trifle that’s made with a delicious blend of buttery pound cake, sweet whipped cream and juicy strawberries. The perfect no-bake summer dessert to make for a crowd!

I love how fancy a trifle looks, when in reality – it is so easy to make! The different layers of colors and textures are so pretty and taste delicious. Strawberries are my favorite fruit to add to a trifle dessert. They taste amazing in these strawberry shortcake cups, as well as my brownie strawberry trifle.

strawberry shortcake trifle in a mini trifle jar on top of a white paper doilie

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If I had to choose a favorite fruit, it would definitely be strawberries! They are one of my favorite things about summer. We buy the giant four-pound containers of strawberries all summer long and eat them with almost every meal.

Being the dessert lover that I am, I really love using them to whip up something sweet, too! I love that they are so flavorful that it doesn’t take much to make them into a show-stopping dessert.

This strawberry shortcake trifle is one of our favorite treats! It’s ready in about ten minutes, so easy that the kids can help make it, and it has just a few easy ingredients. It’s a favorite for bringing to parties because it’s so simple and everyone loves it!

dicing strawberries on a cutting board

How to make a strawberry trifle

Make the whipped cream. You’ll start by beating some heavy cream with a little sugar and vanilla to make a delicious homemade whipped cream.

Chop the strawberries. Next you’ll chop some fresh strawberries. I like to dice them into decently small pieces since the trifle jars are on the smaller side.

Dice the pound cake into cubes. Then you’ll cut your pound cake into cubes. I found these giant pound cake cupcakes at Costco and used three of them, but a regular loaf of pound cake would work great, too.

cutting pound cake into cubes

Layer your strawberry trifles. Next it’s time to start layering! Add some pound cake to each serving glass, top with strawberries, dollop on some whipped cream, and repeat.

In just a few minutes, you have a completely gorgeous and delicious strawberry trifle dessert! Each bite is a delicious blend of buttery pound cake, sweet whipped cream, and juicy strawberries. Really, what could be better than that? Yum!

assembling mini strawberry shortcake trifles

Serving tips

This recipe makes six individual servings in mini trifle jars. If you’re serving a larger group, you could easily double (or even triple) the recipe and serve it in a glass bowl or trifle dish. I also served mine on top of white paper doilies to give it an extra special touch. Don’t forget to finish them off with a fresh sliced strawberry!

mini strawberry shortcake trifle with whipped cream and sliced strawberry on top


  • I love to use pound cake, but vanilla cake or angel food cake taste great as well.
  • Store bought whipped cream will work too.
  • You can even use a cream cheese filling instead of whipped cream if you prefer.
  • Can make a chocolate version by using homemade brownies instead of pound cake.
  • Can serve in 6 mini trifle jars or double/triple the recipe and serve in a big trifle dish.

Make ahead option

You can assemble the mini trifles up to 3 hours in advance and store in the fridge until ready to serve. Fill them up to the top, but wait to add the last whipped cream layer so it doesn’t get ruined when you cover them with plastic wrap before putting in the fridge. Then add the whipped cream and a fresh sliced strawberry right before serving.

spoonful of strawberry shortcake trifle

More fresh strawberry desserts:

Easy Strawberry Shortcake Trifle + 50 Delicious Berry Recipes... refreshingly sweet treats that you can enjoy all summer long!

Strawberry Shortcake Trifle Recipe

5 from 5 votes
Strawberry shortcake trifle that's made with a delicious blend of buttery pound cake, sweet whipped cream and juicy strawberries. The perfect no-bake summer dessert to make for a crowd!
Prep Time: 10 mins
Total Time: 10 mins
Servings: 6



  • In a medium bowl or the bowl of a stand mixer, beat the heavy cream on medium-low speed until light and fluffy. Add the sugar and vanilla, and beat until soft peaks form.
  • Next chop the strawberries. Then cut the pound cake into 1-inch cubes.
  • To assemble the trifle, divide the pound cake in half and distribute evenly between six individual serving glasses. Sprinkle half the strawberries over the top, then add a dollop of whipped cream. Repeat with remaining pound cake, strawberries, and whipped cream.


  • I love to use pound cake, but vanilla cake or angel food cake taste great as well.
  • To make for a crowd, double the recipe and assemble in a glass bowl or trifle dish. 
  • To make-ahead: Assemble the trifle up to 3 hours in advance and store in fridge until ready to serve.

Calories: 321kcal | Carbohydrates: 41g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 105mg | Sodium: 283mg | Potassium: 152mg | Fiber: 1g | Sugar: 26g | Vitamin A: 660IU | Vitamin C: 28.5mg | Calcium: 68mg | Iron: 1.5mg
Course: Dessert
Cuisine: American
Author: Jamielyn Nye

Recipe and photography contributed by Alicia from The Baker Upstairs for I Heart Naptime.

strawberry trifle topped with whipped cream and a fresh strawberry

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