Strawberry Shortcake Trifle

When one is requested to make a Trifle for a sleepover there are any number of options.  However, since Strawberry Shortcake was requested, I went to one of my favorite chefs (Paula Dean) and adapter her recipe.

The original recipe can be found here.

Strawberry Shortcake Trifle

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 15 people
Author Mike


  • 1 large angel food cake
  • 1 8 oz package softened cream cheese
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz container thawed frozen whipped topping
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons strawberry gelatin
  • 1 cup water
  • 2 cups cut in half. If berries are extra large they can be cut into quarters fresh strawberries



  1. Slice cake, using a serrated knife, horizontally into 3 equal layers.

For the custard:

  1. Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.

For the glaze:

  1. In a medium saucepan, stir together sugar, cornstarch and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

For assembly:

  1. Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

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