Strawberry Shortcake Trifle | Midwest Living

Strawberry Shortcake Trifle

Strawberry Shortcake Trifle

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  • Makes: 8 servings
  • Prep 10 mins
  • Chill 6 mins or overnight

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  • 1 quart strawberries (about 4 cups), hulled and sliced
  • 1/4 cup sugar
  • 1 8 - ounce container light frozen whipped topping (such as Cool Whip Lite), thawed
  • 1/3 cup prepared strawberry topping (such as Smuckers)
  • 1 store-bought 13-ounce marbled pound cake (such as Entenmanns), cut into 1-inch cubes
  • Strawberries for garnish, optional


  1. In a large bowl, mix together strawberries and sugar. Cover and refrigerate for 2 hours.
  2. 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.
  3. Garnish with additional strawberries, if desired.

Nutrition Facts

(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

Comments (1)

msshaver wrote:
I couldn't find chocolate marbled pound cake but did find strawberry marbled cake, so I used that. I also used two containers of cool whip because it didn't seem like one container was enough.

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