Strawberries and Cream Trifle Recipe

Strawberries and Cream Trifle Recipe
May 29, 2013 Alison Faulkner

strawberries and cream trifle recipe
strawberries and cream trifle recipe

Yes, this strawberries and cream trifle IS as good as it looks. Perhaps even better! And I’m totally going to share the recipe with you. It comes from a fabulous new book by Wendy Paul called 101 Gourmet No-Bake Desserts In a Jar. I own all of Wendy Paul’s books, (she’s Eric’s aunt!) and I ADORE them all, but I have to say her cupcake book and now this one are tied for my favorite.

Wendy even included my Russian Cream recipe in her book, but of course she came up with a whole bunch of fantastic variations of it that I cannot wait to try.


If you haven’t tried my Russian Cream recipe you have not lived. I mean that sincerely.

But, for something EVEN easier I suggest this trifle dish! I love making a trifle for a party or dinner with guests because you can prepare it the night before. It’s also a great dessert to make when you’re going to have a lot of kids around. I actually made my Strawberries and Cream Trifle with angel food cake instead of pound cake (what the recipe calls for) because that’s all the dinky grocery store that’s down the street from me had on hand. It was DELICIOUS and not too filling. Perfect after a summer BBQ.

Ready to dig in? Click through for the recipe!


Strawberries and Cream Trifle Recipe

4 cups fresh strawberries (divided)
5 Tbsp. sugar (divided) *I used less because my strawberries were so sweet
1 quart heavy whipping cream
2 cups powdered sugar (again I used less because my berries ROCKED)
1 pound cake or angel food cake cut into 1/2″ slices

MASH 1 cup strawberries (I used my magic bullet) Sprinkle with 1 tablespoon sugar, set aside. Whip your heavy cream until stiff peaks form. Fold in desired amount of powdered sugar. Remove half of the whipped cream and fold in the mashed strawberries. Slice the remaining 3 cups of berries and sprinkle with sugar.

LAYER little individual jars or a large trifle dish with the cake, the strawberry cream, berries, whipped cream, and then more cake until you’ve filled your dish.

SERVE in individual jars or cups for a party, or spoon a heaping mess of it into a plastic cup at your BBQ. Bask in the taste of sweet, sweet summer!

Strawberries and cream trifle

Enjoy! And be sure to check out Wendy’s yummy new book!


note: This recipe was posted with permission. Be sure to always get permission when you post recipes or anything else from books! Aight? xo


  1. Emily 5 years ago

    looks amazing! i’m totally making this today! thanks for sharing.

  2. Aleah 5 years ago

    HI Allison! My name is Aleah. I just wanted to let you know that I came across your recipe for those delicious sugar cookies. I made them and they are SO good. I shared the link to the recipe on my blog because they are so yummy 🙂 PS, your blog is wonderful!

    • Author
      Alison Faulkner 5 years ago

      oh great! thank you! I love when people enjoy my recipes as much as I do!! xo

  3. Kris 5 years ago

    This looks incredible! I’m saving this to try later 🙂

  4. Lori 5 years ago

    Hi Alison, my daughter and I just made this recipe and everyone loved it, its amazing!!!

  5. Chloe 4 years ago

    Going to try this for my husbands birthday!! 😀

  6. Jude 4 years ago

    Alison…Would this work just as well with brownies (don’t like angel food or pound cake)?

    • Jani 6 months ago

      I used marble cake-chocolate and vanilla. Also great with banana bread!

  7. Hannah 4 years ago

    I made this in cups and a glass bowl for a shower last night. It was beautiful, yummy, and easy! Thank you!

    • Author
      Alison Faulkner 4 years ago

      That makes me so happy to hear! hooray!

  8. Ashley 4 years ago

    I wanted to try this with raspberries since those are my sister in law’s favorite and her show is tomorrow. Any suggestions? Anything I should alter? Because this sounds DELICIOUS!! 🙂

  9. Jenn 4 years ago

    I made this for a family gathering for Memorial Day. It was easy, had a big “wow” factor, and most importantly was delicious! Loved by everyone from the one-year-old to the seventy-year-old. The leftovers kept for about a week in the fridge.

  10. Corrine 3 years ago

    This looks incredible, but I’m just wondering about how many it will feed? I need to feed 20 this weekend, so would that just be the regular recipe or should I double it? (Wanting to fill a punch bowl)
    Thanks so much!!

    • Author
      Alison Faulkner 3 years ago

      oh it’s soooo subjective! I’d double it to fill the punch bowl, I’ve thought it would easily feed 20 then people get greedy! So better safe than sorry but best of luck!

  11. Natalie 3 years ago

    How far in advance could I make this? Thanks. It looks delicious!

    • Author
      Alison Faulkner 3 years ago

      I would do it one or two days before, but not toooo much more than that or things might get a wee bit soggy! But a couple days before would be great!

  12. Beck 3 years ago

    This trifle looks amazing! I love strawberries and strawberry desserts!

  13. Katie 3 years ago

    Could you use light cool whip instead of whipping cream?

    • Author
      Alison Faulkner 3 years ago

      YOU Caaaaaan! I just don’t love the taste! It changes it a lot!

  14. Laurie Cosby 2 years ago

    Ok, just to clarify…this recipe would feed 20? But if I want to put it in a punch bowl I would double it then it might feed 40?

    • Author
      Alison Faulkner 2 years ago

      Hey I don’t think I said it would feed 20? It really just depends on how many adults/kids! I’d confidently say 16 humans with the trifle dish.

  15. Natalie Castaneda 2 years ago

    Wonderful Desert Love it Easy to make. Thank You.

  16. plasterer bristol 2 years ago

    I love this recipe. trifle is one of my favorites, thanks for sharing this.


  17. Sara 2 years ago

    Can this be made with yellow cake mix?

    • Author
      Alison Faulkner 2 years ago

      You totally could but it would wildly change the taste of it!

  18. Miesha 2 years ago

    Hi Allison,
    I’m a little confused . I attempted to make this recipe, but it was an epic failure. On the directions I don’t see you adding anything else to thicken whip cream. My is watery and will not thicken . Any suggestions

    • Author
      Alison Faulkner 2 years ago

      Perhaps you are using the wrong type of cream? Merely whipping the cream will thicken it, you do not need to add any agents. So make sure you’re using heavy whipping cream and not half and half or something like that!

  19. BF Massey 1 year ago

    I’ve made this a number of times over the last couple of years. It is heavenly every time. I usually tweak recipes but this one is perfect just as it is. Thanks for sharing!

    • Author
      Alison Faulkner 1 year ago

      Aw I LOVE hearing that! thank you so much!!

  20. Morgan Yates 1 year ago

    I tried it and loved it! It was easy to make and very delicious.

  21. eileen bartel 1 year ago

    would it be alright to sprinkle a little white rum on the cake slices and the fruit, or would the rum make the trifle too soggy and drippy??

    • Author
      Alison Faulkner 1 year ago

      I’ve never done that but it’s worth a try! RIGHT?!

  22. Paige 11 months ago

    Hi Alison, I am a 7th grader and for our Social Studie project we had to make a dish the can represent England. So I chose the trifle. But for the project it has to be nut frree and I could not find any recipes without almonds. BUT, I found yours! I was wonderful! I amd it for the whole class and there was still some leftovers!

    Thank you

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