This strawberry shortcake trifle is easy to make with layers of pound cake, sweet whipped cream and fresh strawberries. It’s a classic dessert perfect for summer!

Strawberry shortcake trifle with strawberry, pound cake and whipped cream.

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Easy Strawberry Trifle Recipe

This strawberry shortcake trifle is one of those desserts that looks like you spent hours on it but comes together in about 25 minutes. The layers of buttery pound cake, juicy strawberries and billowy whipped cream are as pretty as they are delicious, and since you assemble it in a clear dish, every layer shows through the glass.

This strawberry trifle is my go-to for summer potlucks, Mother’s Day and any time fresh strawberries are at their peak. If you love it as much as we do, my angel food strawberry shortcake and strawberry shortcake bars are worth trying next.

Strawberry Shortcake Trifle Ingredients

This strawberry shortcake trifle recipe is so easy to make! My kids love to help assemble the layers.

Strawberry shortcake trifle ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Pound cake: Pre-made store purchased pound cake or homemade pound cake is tastes amazing when paired with the fresh berries and cream. It’s moist, tender and it’s dense texture makes it sturdy enough to support the trifle layers.
  • Strawberries: Fresh, juicy strawberries add sweetness and fresh flavor. Look for plump strawberries with a vibrant red color and sweet fragrance.
  • Cream: Making a stabilized whipped cream or homemade cool whip recipe from scratch is not only delicious, but will help the cream stay sturdier for longer. Regular homemade whipped cream is another option, although it tends to fall quicker.

How to Make a Strawberry Shortcake Trifle

Beat the cold heavy cream, sugar and vanilla until soft peaks form, then slowly stream in the dissolved gelatin and beat to stiff peaks. You want the cream thick enough to hold its shape between the layers without sliding.

Add half the pound cake cubes to the bottom of your trifle dish, then scatter half the chopped strawberries evenly over the top. The pound cake will soak up just a little of the strawberry juice as it sits, which is a good thing.

Stabilized whipped cream beaten to stiff peaks in a glass mixing bowl.
First layer of pound cake cubes and chopped strawberries added to a glass trifle dish.

Dollop half the stabilized whipped cream over the strawberries and spread it into an even layer. This is the layer you’ll see through the glass, so take a minute to get it looking clean around the edges.

Add the remaining pound cake, strawberries and whipped cream in the same order. Finish with a generous layer of cream on top and refrigerate until ready to serve.

Whipped cream spread over the first strawberry and pound cake layer in a trifle dish.
Second layer of pound cake, strawberries and whipped cream added to complete the strawberry shortcake trifle.

Tips for the Best Trifle

  • Chill your beaters. Before making the whipped cream layer, place your mixing bowl and beaters in the freezer for about 15 minutes prior. This helps the stiff peaks form.
  • Don’t use frozen strawberries. They will be too soggy in the trifle.
  • Macerate your strawberries. A trifle is often made with macerated berries which is a fancy way of saying the strawberries are tossed with sugar to sweeten them! It’s easy, just mix sliced strawberries with around 1/3 cup sugar and let them rest for 20 -30 minutes.
  • Chill until serving. During summer when it is warm, storing your trifle in the fridge until serving keeps this sweet treat fresh.
  • Strawberry shortcake trifle cups. To assemble individual strawberry shortcake cups, distribute half the pound cake evenly between 12 individual serving glasses. Sprinkle half the strawberries over top, add a dollop of whipped cream to individual cups then repeat layers. Such a cute mini dessert for any gathering!
A serving of strawberry shortcake trifle layered in a glass cup.

Substitutions and Variations

Strawberry shortcake trifle in a glass trifle dish showing the layers of trifle.

Need more strawberry desserts? Try fresh strawberry layered cake, this strawberry sheet cake or my strawberry brownies using cake mix!

More Strawberry Dessert Recipes

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See all

Strawberry Shortcake Trifle

5 from 15 votes
Recipe by: Jamielyn Nye
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Servings: 10
This strawberry shortcake trifle is easy to make with layers of pound cake, sweet whipped cream and fresh strawberries. This classic dessert is perfect for summer!
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Ingredients 

Stabilized Whipped Cream

  • 2 teaspoons gelatin (unflavored)
  • 2 Tablespoons water
  • 2 cups heavy cream , cold
  • 5-6 Tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Strawberry Trifle

  • 2 loaves pound cake , cut into 1-inch cubes
  • 6 cups strawberries , chopped

Instructions

Stabilized Whipped Cream

  • Place a medium-large-sized mixing bowl and the beaters into the freezer for about 15 minutes.
  • Dissolve 2 teaspoons gelatin in a small bowl with the water. Let sit a few minutes until thickened. Microwave about 10 seconds until it turns back to liquid.
  • Pour 2 cups cream, 5-6 Tablespoons sugar, and 1 teaspoon vanilla into the chilled bowl. Beat on low until the ingredients are mixed together, then beat on high until a soft peak forms, about 1 to 2 minutes.
  • Slowly mix in the liquid gelatin while the beaters are on. Beat until a stiff peak forms.

Strawberry Trifle

  • To assemble the trifle, distribute half of the pound cake into the bottom of the trifle. Sprinkle half the strawberries over the top, then add a dollop of whipped cream.
  • Repeat with remaining pound cake, strawberries, and whipped cream until complete.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Strawberry Trifle Cups: To assemble in individual cups, distribute half the pound cake evenly between 12 serving glasses. Sprinkle half the strawberries over top, add a dollop of whipped cream, then repeat layers.
Variations: Pound cake works best for structure, but vanilla or angel food cake also work well. You can also swap the strawberries for blueberries or raspberries. For a syrupy strawberry layer, sprinkle sugar over the sliced berries and let sit for 15 minutes before adding.
Make-ahead: Assemble up to 2 hours in advance and refrigerate until ready to serve. Wait to add the whipped cream on top. Best served the same day.
Whipped cream: Stabilized whipped cream (or homemade Cool Whip) is worth the extra effort, but store-bought works in a pinch. Regular whipped cream also works, though it tends to fall faster.

Nutrition

Calories: 217kcal, Carbohydrates: 14g, Protein: 3g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 54mg, Sodium: 17mg, Potassium: 178mg, Fiber: 2g, Sugar: 12g, Vitamin A: 710IU, Vitamin C: 51mg, Calcium: 46mg, Iron: 0.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Strawberry trifle topped with whipped cream and a fresh strawberry.
Original Photo by The Baker Upstairs