Strawberry Shortcake Trifle

4.3
(13) 10 Reviews
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

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  • 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
% Daily Value
Total fat 7g
Saturated fat 3.5g
Cholesterol 5mg
Sodium 430mg
Carbohydrate 62g
Dietary fiber 2g
Sugars 45g
Protein 4g
   
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

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  • carol12250724 |

  • BettyHallBauer |

  • Lon72 |

    The whole family loved it...

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