Comida Kraft
Recipe Box

Strawberry Shortcake Trifle

Strawberry Shortcake Trifle is rated 4.375 out of 5 by 16.
Prep Time
30
min.
Total Time
5
hr.
40
min.
Servings

8 servings, 1 cup each

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

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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 Reynolds Wrap® Aluminum 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.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

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.

Servings

  • 8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
AMOUNT PER SERVING
Calories 320
Total fat 7g
Saturated fat 3.5g
Cholesterol 5mg
Sodium 430mg
Carbohydrate 62g
Dietary fiber 2g
Sugars 45g
Protein 4g
% Daily Value
Vitamin A 2 %DV
Vitamin C 80 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from I have not made this recipe yet, but it sounds overly complicated in the directions. 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.
Date published: 2011-06-28
Rated 5 out of 5 by from LOVE, LOVE, LOVE this strawberry shortcake. 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.
Date published: 2011-11-23
Rated 5 out of 5 by from I made this for my sister's birthday over the weekend it was such a refreshing excellent summer... 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.
Date published: 2011-07-03
Rated 3 out of 5 by from I agree with Java Junkie, this would be a lot better with angel food cake, and I would also use... 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.
Date published: 2011-06-30
Rated 4 out of 5 by from With a store bought angel food cake, this recipe was much easier. 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.
Date published: 2011-07-04
Rated 5 out of 5 by from This is wonderful. 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
Date published: 2011-06-28
Rated 5 out of 5 by from This recipe isn't hard at all, for the person below who said it looked hard, try it before you... This recipe isn't hard at all, for the person below who said it looked hard, try it before you start editing it.
Date published: 2012-06-08
Rated 4 out of 5 by from The kids loved this one. The kids loved this one. The cake isn't that easy to work with but I've only tried once. Definitely a keeper.
Date published: 2011-07-09
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