Strawberry Shortcake Trifle
- Makes: 8 servings
- Prep 10 mins
- Chill 6 mins or overnight
strawberries (about 4 cups), hulled and sliced
light frozen whipped topping (such as Cool Whip Lite), thawed
prepared strawberry topping (such as Smuckers)
store-bought 13-ounce marbled pound cake (such as Entenmanns), cut into 1-inch cubes
Strawberries for garnish, optional
- In a large bowl, mix together strawberries and sugar. Cover and refrigerate for 2 hours.
- In a medium-size bowl, stir together the whipped topping and strawberry topping. Place half of the cake cubes in a large glass bowl. Spoon half of the berries and accumulated juices evenly over the cake. Spread half of the topping mixture over the berries. Repeat layering. Cover and refrigerate for 4 hours or overnight.
- Garnish with additional strawberries, if desired.
(Strawberry Shortcake Trifle)Servings Per Recipe 8, chol. (mg) 27, sat. fat (g) 5, carb. (g) 52, Fat, total (g) 12, pro. (g) 3, cal. (kcal) 314, fiber (g) 2, sodium (mg) 185