Strawberry Shortcake Trifle

370 8 servings, 1 cup (250 mL) each
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8 servings, 1 cup (250 mL) each

What You Need

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Make It

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  • Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool completely. Meanwhile, toss berries with sugar. Refrigerate 30 min.
  • Wrap 1 cake in foil; freeze for another use. Cut remaining cake horizontally in half; spread bottom layer with jam. Cover with top cake layer. Use 2-1/2-inch cookie cutter to cut circle from centre of cake stack; set aside. Cut remaining cake into 2-inch pieces.
  • Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in Cool Whip.
  • Reserve 2 berry slices. Layer half each of the cake pieces, remaining berries (with juices) and pudding mixture in large glass bowl; repeat layers. Top with reserved cake round and berries. Refrigerate 4 hours.

Size Wise

This colourful trifle makes a great treat to share with friends and family.


Second cake layer can be stored in freezer up to 3 months before using as desired.

Make Ahead

This luscious trifle can be refrigerated up to 24 hours before serving.


  • 8 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 8 servings, 1 cup (250 mL) each
Calories 370
% Daily Value
Total fat 15g
Saturated fat 4.5g
Cholesterol 40mg
Sodium 400mg
Carbohydrate 55g
Dietary fibre 2g
Sugars 43g
Protein 5g
Vitamin A 6 %DV
Vitamin C 90 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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