Name: Strawberry Shortcake Trifle
Prep time: 30 min
Cook time: 5 h 10 min
Total time: 5 h 40 min
Yield: 8 servings, 2/3 cup each
Ingredients: 1 pkg. (2-layer size) white cake mix; 4 cups fresh strawberries, sliced; 2 Tbsp. sugar; 1/3 cup strawberry jam; 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding; 1-1/2 cups cold milk; 1-1/2 cups thawed COOL WHIP Whipped Topping

15 Review(s)

5 Hr(s) 40 Min(s) (incl. refrigerating)

30 Min(s) Prep

5 Hr(s) 10 Min(s) Cook

Layer delicious strawberries, vanilla pudding and cake in our Strawberry Shortcake Trifle. This Strawberry Shortcake Trifle is almost too pretty to eat!

What You Need

Select All

8 servings

Original recipe yields 8 servings

1 pkg. (2-layer size) white cake mix

4 cups fresh strawberries, sliced

2 Tbsp. sugar

1/3 cup strawberry jam

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/2 cups cold milk

1-1/2 cups thawed COOL WHIP Whipped Topping

Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Let's Make It

Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Meanwhile, toss berries with sugar. Refrigerate 30 min.

Wrap 1 cake in Reynolds Wrap® Aluminum Foil; freeze for another use. Cut remaining cake horizontally in half; spread bottom layer with jam. Top with remaining cake layer. Use 2-1/2-inch cookie cutter to cut circle from center of cake; 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.

Layer half each of the cake pieces, berries (with juices) and pudding mixture in large glass bowl; repeat layers. Top with reserved cake round. Refrigerate 4 hours.

Kitchen Tips

Tip 1

Note

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

Tip 2

Make Ahead

Dessert can be stored in refrigerator overnight before serving.

Nutrition

Calories

330

Calories From Fat

% Daily Value*

Total Fat 10g

13%

Saturated Fat 4.5g

23%

Trans Fat 0g

Cholesterol less than 5mg

Sodium 420mg

18%

Total Carbohydrates 58g

21%

Dietary Fiber 2g

Sugars 41g

82%

Protein 4g

Vitamin A

Vitamin C

45%

Calcium

Iron

15%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

8 servings, 2/3 cup each

* 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.