Easy Strawberry Shortcake Trifle
A simple, no-bake dessert featuring layers of pound cake, macerated strawberries, and whipped topping. This 3-ingredient recipe creates a beautiful pink gradient and requires minimal effort for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 15-ounce loaf pound cake, sliced into 1/2-inch thick slices or torn into chunks
- 1.5 pounds fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 (8-ounce) container whipped topping, thawed
- 1 teaspoon vanilla extract (optional)
Instructions
- Wash, hull, and slice strawberries into 1/4-inch thick pieces. Place in a large bowl and sprinkle with granulated sugar. Toss gently and let sit at room temperature for 10-15 minutes to macerate and release juices.
- Prepare the pound cake by slicing it into 1/2-inch cubes or tearing it into irregular chunks for better texture.
- In a separate large bowl, pour the thawed whipped topping. If using, gently fold in the vanilla extract until just combined.
- Arrange one-third of the cake pieces in the bottom of a serving bowl or individual jars.
- Spoon half of the macerated strawberries and their juices over the cake layer, then spread half of the whipped topping over the fruit.
- Repeat the layers with the remaining cake, strawberries, and whipped topping.
- Chill in the refrigerator for at least one hour, ideally two to four hours, to allow the cake to soften and flavors to meld.
- Serve chilled with a large spoon.
Notes
For best texture, chill for at least one hour. If making ahead, add the whipped topping just before serving to prevent sogginess. Do not freeze, as the whipped topping will separate. For a gluten-free option, use gluten-free pound cake.
Nutrition
- Serving Size: 1 bowl or jar
- Calories: 350
- Sugar: 30
- Sodium: 250
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: strawberry shortcake, trifle, no-bake dessert, easy dessert, summer dessert, 3-ingredient recipe, pound cake, whipped cream