Go Back
Strawberry Trifle
Author: Melissa Howell
  • White or yellow cake 8x8 size, or 2/3 of a 13x19 pan. To get my recipe for the cake, scroll down).
  • 1 package 3 oz. strawberry, cherry, or raspberry Jello
  • 1 cup boiling water plus 1/2 cup cold water and 1 cup ice (for the Jello)
  • 1 package 3.4 oz. instant vanilla pudding
  • 2 cups of milk for the pudding
  • 1 tub 8 oz. whipped topping, or 1 cup heavy whipping cream plus 2 Tbsp. sugar, whipped on high speed until stiff peaks form
  • 1 lb. strawberries sliced
  1. Cut the cake into cubes and put about 1/3 to 1/2 in the bottom of your glass bowl.
  2. Pour the Jello mix into a medium-sized bowl.
  3. Boil one cup of water and stir it into the Jello. Stir about two minutes until the Jello is completely dissolved.
  4. Add the 1/2 cup of cold water plus the ice. Stir and let sit while you prepare the pudding.
  5. In a medium-sized bowl, add the pudding mix to 2 cups of cold milk. Whisk for two minutes. Let sit to thicken slightly.
  6. Slice the strawberries and place 1/3 to 1/2 of them on top of the bottom layer of cake.
  7. Remove any remaining ice from the Jello and pour 1/2 the of the partially-set Jello over the berries and cake.
  8. Pour 1/2 of the pudding over the Jello.
  9. Make a second layer of everything, starting with cake, then strawberries, then Jello, and ending with the pudding.
  10. Spread whipped topping all across the top of the trifle.
  11. Chill until ready to eat.