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Strawberry Trifle

I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. —Norma Steiner, Monroe, Wisconsin
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    10 servings


  • 1 cup cold whole milk
  • 1 cup sour cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon grated orange zest
  • 2 cups heavy whipping cream, whipped
  • 8 cups cubed angel food cake
  • 4 cups sliced fresh strawberries


  • In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream.
  • Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

Test Kitchen Tips
  • To avoid squishing light-as-air angel food cake, freeze it overnight, then cut it with a serrated knife, using a back-and-forth motion.
  • One tablespoon orange liqueur in the sour cream mixture adds a special touch.
  • Nutrition Facts
    1 serving: 376 calories, 23g fat (14g saturated fat), 62mg cholesterol, 360mg sodium, 38g carbohydrate (30g sugars, 2g fiber), 6g protein.


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    Average Rating:
    • Diane
      Sep 8, 2020

      I made this for a socially distanced group of 8 this past weekend. Due to the pandemic, I wanted something that would be an individual dessert. I used the recipe with the only change, I used 1 1/2 cups milk and 1/2 cup sour cream (didn't have more). I put the trifle together in individual 9 ounce plastic cups and refrigerated as per recipe. Just before serving, I added a dollop of whipped cream to the top. I sweetened that portion of the whipped cream with just a little powdered sugar (2 T) and orange extract (1/4 tsp) to dollop on top. Everyone loved it. Great recipe. Thank you so much.

    • sonny82
      Apr 9, 2020

      Made this last family requesting again this year!

    • twilli1359
      May 20, 2019

      This is delicious I use a pound Cake and omit the sour cream .My son request this weekly it’s usually gone the same day

    • Reekersj
      Apr 22, 2019

      I made this for Easter. It was easy, not too sweet and gone before I knew it! A dessert I will come back to make again and again!

    • AvidcookGAtoCA
      Jul 20, 2018

      This was a hit with my book club. Beautiful presentation and delicious. I love that it uses real homemade whipped cream and isn’t overly sweet. The angel food cake holds it sponginess and the texture is perfect with the Light creaminess of the pudding. The only change I made was to add a Tablespoon of sugar to the sliced berries To bring out the juices. I sliced, sugared the berries and left them in the refrigerator overnight. In the morning I made the whipped cream and pudding and assembled. This made it quick to put together in the morning. I then refrigerated the trifle for 2 hours before serving. Lynne

    • Jaime
      Jul 9, 2018

      My family and I loved this! I adapted it to be sugar-free by using a Pillsbury sugar-free yellow cake mix. I used a small amount of powdered sugar (regular) to lightly sweeten the whipped cream, however, along with vanilla. It was a hit, even to the kids! No one knew it was sugar-free until I told them!

    • Sonya
      May 29, 2018

      This was super easy to make, beautiful, and tasted delicious. I made this for a potluck, and everyone loved it.

    • Victor
      May 8, 2018

      This dessert is just way too good. It was Love at first bite...

    • Judy
      Apr 1, 2018

      Made this today for Easter. Thought the sour cream made for a very sour flavor.

    • Darla02
      Jul 12, 2017

      No comment left