No-Bake Strawberry Shortcake Trifle
How to make a strawberry trifle. Make the whipped cream. You’ll start by beating some heavy cream with a little sugar and vanilla to make a delicious homemade whipped cream. Chop the strawberries. Next, you’ll chop some fresh strawberries. Dice the pound cake into cubes. Then you’ll cut your pound cake into cubes.
Ingredients
- 5 cups (~2 pints), fresh strawberries, sliced
- 2 cups fresh blueberries
- ½ cup store-bought prepared strawberry glaze, see shopping tips
- 1 (14oz) ready baked angel food cake, cut in half and into 1-inch cubes, see shopping tips
- 1 (8oz) container fat-free frozen Cool Whip, thawed
- 2 snack packs of already prepared fat-free vanilla or tapioca pudding, see shopping tips
Instructions
- 1. In a large serving bowl or trifle dish, place half the angel food cake pieces on the bottom of the bowl.
- 2. Sprinkle about 2 cups strawberries evenly over cake.
- 3. Dollop 1 package of pudding all over the top of berries.
- 4. Sprinkle with ½ cup blueberries and drizzle with ¼ cup strawberry glaze over blueberries.
- 5. Spread ½ container Cool Whip evenly overglaze.
- 6. Repeat the steps starting with angel food cake and ending with Cool Whip. Decorate the top of the Strawberry Shortcake Trifle with remaining sliced strawberries and blueberries.
- 7. Chill for at least 1 hour before serving. Store any leftovers covered in the refrigerator.
Makes 16 servings (each serving about ¾ cup)
WW SP 3