Annual Food & Drink Issue

Strawberry Shortcake Trifle Recipe

Cakes, trifles, tiramisù, oh my!

 

These locals have created swoon-worthy desserts that steal the spotlight with their impressive layers and stunning presentation. Create your own sweet masterpiece using their tried-and-true recipes. 

 

By Mary Beth Wallace / Photography by Emily Long

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Chrissy Percy's Southern Strawberry Trifle

 

Chrissy Percy’s

Southern Strawberry Trifle

 

Chrissy Percy

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Chrissy Percy's Southern Strawberry Trifle

Southern Strawberry Trifle

Chrissy Percy
This Southern Strawberry Trifle is a different take on the classic Southern dessert, Strawberry Shortcake.
Print Recipe Pin Recipe
Chill Time 2 hours
Course Dessert
Cuisine Southern

Ingredients
  

  • 2 (10 oz.) packages frozen strawberries (can sub fresh strawberries, cut up and tossed in sugar)
  • 1 (5.1 oz.) package vanilla instant pudding mix
  • 3 cups whole milk
  • 1 lb Sara Lee pound cake
  • 16 oz Cool Whip Original Whipped Topping (1 tub)

Instructions
 

  • Place frozen strawberries in a bowl to thaw.
  • Prepare vanilla pudding, using the pudding mix and whole milk, by following the instructions on the box.
  • Thinly slice pound cake into layers (about 2 inches).
  • In a trifle dish, start layering with 1/3 of the pound cake on the bottom, followed by 1/3 of the strawberries with juice, 1/3 of the vanilla pudding, and 1/3 of the Cool Whip. You will continue to layer two more times, ending with the fluffy white goodness on top. You can also use any leftover strawberries or pound cake for garnish.
  • Place in a refrigerator for at least 2 hours before serving.
Keyword cool whip, dessert recipe, layered dessert, layered dessert recipe, southern dessert, southern strawberry trifle, strawberries, strawberry shortcake, strawberry shortcake trifle recipe, trifle, trifle recipe
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