Strawberry Cream Trifle Recipe
A delightful and visually stunning Strawberry Cream Trifle featuring layers of tender pound cake, fresh and frozen strawberries, creamy strawberry yogurt pudding mixture, toasted almonds, and whipped topping. Perfect for spring and summer gatherings, this no-bake dessert combines fresh fruit with a luscious, creamy texture for an irresistible treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Fruit and Cake
- 1/2 cup sliced almonds, toasted
- 1 pkg (10.75 oz) frozen pound cake, thawed
- 1 quart fresh strawberries
- 1 container (16 oz) frozen sliced strawberries in syrup, thawed
- 1 lemon
Yogurt Pudding Mixture
- 3 containers (8 oz each) blended strawberry yogurt
- 1 pkg (3.4 oz) cheesecake instant pudding and pie filling
- 1 container (8 oz) frozen whipped topping, thawed, divided
Garnish
- Powdered sugar, for dusting
Instructions
- Prepare almonds and pound cake. Coarsely chop the toasted sliced almonds using a food chopper and set aside. Cut the thawed pound cake into 1-inch cubes using a bread knife and set aside.
- Prepare strawberries. Set aside one whole strawberry for garnish. Hull the remaining fresh strawberries and cut them into quarters. In a large bowl, combine the fresh quartered strawberries with the thawed frozen strawberries in syrup, mixing gently to combine.
- Make the yogurt pudding mixture. Juice the lemon to yield 2 tablespoons of lemon juice using a juicer. In a mixing bowl, whisk together the lemon juice, blended strawberry yogurt, and cheesecake instant pudding mix until smooth. Immediately fold in 1 cup of the thawed whipped topping carefully to maintain fluffiness.
- Assemble the trifle. In a trifle bowl, place one-third of the pound cake cubes as the bottom layer. Top with one-third of the strawberry mixture spread evenly. Spoon half of the yogurt pudding mixture over the strawberries, spreading evenly with a spatula. Sprinkle one-third of the chopped toasted almonds over the yogurt layer. Repeat this layering once more with pound cake, strawberries, yogurt mixture, and almonds.
- Finish assembly and garnish. Place the remaining pound cake cubes on top followed by the remaining strawberry mixture. Spread the remaining whipped topping evenly over the top of the trifle to create a smooth, flat surface. Sprinkle the remaining almonds over the whipped topping. Using a flour/sugar shaker, dust powdered sugar over the top for a delicate finish. Create a strawberry fan with the reserved whole strawberry and place it in the center as a garnish.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Make sure to thaw frozen ingredients completely before assembling for smooth layering.
- To toast almonds, spread sliced almonds on a baking sheet and bake at 350°F for 5–7 minutes until golden and fragrant.
- This trifle can be made a few hours ahead and refrigerated to allow flavors to meld.
- For added texture, consider adding a drizzle of strawberry syrup from the frozen strawberries on each layer.
Keywords: strawberry trifle, cream trifle, layered dessert, no bake dessert, strawberry yogurt dessert, pound cake trifle
Find it online: https://cheflenacooks.com/strawberry-cream-trifle-recipe/
