Desserts

Strawberry Shortcake Trifle

photo by:kraft

The only thing better than strawberry shortcake, cream on top? The same—with creamy vanilla pudding and whipped topping all over.

time

prep:

30 min

total:

5 hr 40 min

servings

total:

8 servings, 1 cup each

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What You Need

pkg. (2-layer size) white cake mix

cups fresh strawberries, sliced

Tbsp. sugar

1/3

cup strawberry jam

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/2

cups cold milk

1-1/2

cups thawed COOL WHIP Whipped Topping

Make It

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Meanwhile, toss berries with sugar. Refrigerate 30 min.

WRAP 1 cake in foil; freeze for another use. Cut remaining cake horizontally in half; spread bottom layer with jam. Top with remaining cake layer. Use 2-1/2-inch cookie cutter to cut circle from center of cake; set aside. Cut remaining cake into 2-inch pieces.

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.

LAYER half each of the cake pieces, berries (with juices) and pudding mixture in large glass bowl; repeat layers. Top with reserved cake round. Refrigerate 4 hours.

Kraft Kitchens Tips

Note

Second cake layer can be stored in freezer up to 3 months before using as desired.

Make Ahead

Dessert can be stored in refrigerator overnight before serving.

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Lon72

posted:7/3/2012

The whole family loved it...

a cook

posted:6/8/2012

This recipe isn't hard at all, for the person below who said it looked hard, try it before you start editing it.

a cook

posted:11/23/2011

LOVE, LOVE, LOVE this strawberry shortcake. I made this for thanksgiving 2011. I used vanilla cake mix and instead of pudding I used a mixture of cream cheese, sweet condensed milk and vanilla cool whip. So moist and creamy and I tripled the recipe. Everyone loved it. Can't wait to make it for christmas.

a cook

posted:7/9/2011

The kids loved this one. The cake isn't that easy to work with but I've only tried once. Definitely a keeper.

a cook

posted:7/4/2011

With a store bought angel food cake, this recipe was much easier. It was also delicious. I wasn't sure how the jam would taste with it, but it isn't an overwhelming amount. I also saved extra strawberries to decorate the top.

a cook

posted:7/3/2011

Very easy to make and looks impressive. Taste delicious.

kevsmom01

posted:7/3/2011

I made this for my sister's birthday over the weekend it was such a refreshing excellent summer dessert. It was easy to make easy to assemble and to travel with. Everyone loved it that my brother's birthday is in two weeks and he requested this trifle. Since it was 4th of July weekend I added some blueberries. Great dessert you will love the taste and ease of making it.

dault03

posted:6/30/2011

I agree with Java Junkie, this would be a lot better with angel food cake, and I would also use strawberry pie filling instead of jam. I would try mixing some softened cream cheese into the pudding mix also. Now that sounds good.

a cook

posted:6/28/2011

This is wonderful. I also made it using a store-bought vanilla pound cake from the deli. I would recommend that you double the pudding and the cool whip. My family requests this dish often. Wojo

Java_Junkie

posted:6/28/2011

I have not made this recipe yet, but it sounds overly complicated in the directions. Hate that. What sounds easier and skips a step, is to buy a round angel food cake from your grocery store's bakery. Cut that up as it says, or cut more layers...like three layers instead of two. While you don't get the topper this one shows, you can still use some of the left over cool whip or strawberries. I plan to make this with my version this summer. I'll try to come back with the results. In my opinion, the bakery's angel food cake would go much better than plain white cake.