Ingredients
Scale
- 2 pounds fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 pound cake (16 ounces), cut into 1-inch cubes
- 1 package (5.1 ounces) vanilla instant pudding mix
- 3 cups cold milk
- 8 ounces whipped topping, thawed
Instructions
- In a large bowl, toss the sliced strawberries with 1/2 cup sugar. Refrigerate for 30 minutes, stirring occasionally, to macerate and create syrup.
- Cut the pound cake into 1-inch cubes.
- In another bowl, prepare the vanilla pudding mix with 3 cups of cold milk according to package directions. Once set, fold in the whipped topping until well combined.
- In a clear trifle bowl, layer one-third of the pound cake cubes.
- Drizzle one-third of the strawberry syrup over the cake.
- Spread one-third of the pudding mixture over the cake.
- Arrange one-third of the macerated strawberries over the pudding.
- Repeat the layers two more times with the remaining ingredients.
- For the top layer, arrange the strawberries decoratively.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- Use a clear trifle bowl to showcase the beautiful layers.
- For a lighter version, use sugar-free pudding mix and light whipped topping.
- The strawberry syrup adds moisture and flavor to the cake layers.
- Prep Time: 30
- Category: Dessert
- Method: No-bake, Layering
- Cuisine: American
- Diet: Vegetarian
Keywords: strawberry trifle, pound cake, no-bake dessert, summer dessert, easy dessert, layered dessert, fresh strawberries, vanilla pudding, whipped cream