Strawberry Trifle

This dessert is the perfect end to a Memorial Day BBQ.  It’s super easy to put together and looks impressive (bonus).  If you’re feeling extra patriotic, you can even add blueberries to the mix to make it a decorative red white and blue centerpiece.  


  • Approximately 3 lbs. strawberries (this seems like it’s a lot but it ensures getting enough that are the right size for decorating)
    • Optional: Blueberries!
  • 2 packages JELL-O vanilla pudding
    • 4 cups cold milk
  • 3 – 4 cups (24 – 32 oz.) Cool Whip or fresh whipped cream
  • 2 – 11.5 oz. Entennmen’s All Butter Cake
    • If you’ve got time, you can even make it yourself
    • The trifle only actually uses 1 1/2 loaves


  • This really isn’t much of a real recipe – it’s more of a how to put it together type “recipe” – so, keep in mind that everything is adjustable depending on your taste
  • Start by making the pudding first, because that will need to set – make it as the package directs
  • Wash and chop the strawberries into small bite size pieces
    • If you want to decorate the bowl with large slices like I did, put those aside as you’re chopping – use the largest strawberries for those slices
  • Once the pudding has set, remove it from the fridge and add in 1 cup of Cool Whip or whipped cream – blend well
  • Add in the chopped strawberries (and blueberries, if you desire) 1 cup at a time until you’ve reached the desired blend of pudding to berries
  • Slice your pound cake into 1/2″ slices
  • Now, the layering begins!
  • Using a large glass trifle bowl, put down a layer of pound cake
  • Next, if you’re decorating with strawberry slices, line those up against the glass sides of the bowl
  • Spoon in an even layer of the pudding mixture
  • Top that with a layer of Cool Whip or fresh whipped cream (use about 1 – 1 1/2 cups)
  • Repeat these layers until you’ve reached the top!
  • Depending on the size of your bowl you might have some leftover – I just make a smaller, less attractive (but equally as tasty) trifle with the leftover in a tupperware
  • NOTE: Keep in mind that you cannot make this too far in advance because the longer it sits, the soggier it will get – I would make it the day you plan on eating it; but you could totally prep the pudding and berries ahead of time to speed up the process!




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