Ingredients
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16 oz frozen Sara Lee All Butter Pound Cake
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16 oz Strawberries
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16 oz Cool Whip Extra Creamy Whipped Topping, 8 oz
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21 oz Strawberry Pie Filling
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Tools You'll Need
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Strainer/Colander
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Cutting Board
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Serrated Bread Knife
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Butcher Knife
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Can Opener
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Tablespoon
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Trifle Dish
Directions
There’s just something about chilled desserts and this Strawberry Shortcake Trifle Recipe is one of the easiest and best I’ve ever made.
And it’s pretty too!
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Steps
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1
Done
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Place the strawberries into a strainer/colander and rinse them under cold running water. |
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2
Done
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On a cutting board and using a bread or butcher knife, cut the frozen Sara Lee All Butter Pound Cake into even slices. Set aside for now. *The frozen pound cake defrosts very quickly and will be room temperature by the time you've assembled this delicious dessert. |
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3
Done
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On a cutting board and using a butcher knife, cut the tops off the strawberries. Throw the tops away. Slice the strawberries. Depending on the size of the strawberry, you should get 3-4 slices from each. |
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4
Done
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Arrange slices of pound cake on the bottom of the trifle dish. This part is like putting a puzzle together, lol! To fill the circle completely with cake, you will need to cut small pieces of cake to fit them in the holes. I'm using the Anchor Hocking Presence Trifle Dish that I purchased at my local Walmart for $18 +tax. |
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5
Done
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Using a can opener, open the can of strawberry pie filling. Using a tablespoon, spread an even layer of filling over the pound cake. |
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6
Done
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Arrange a layer of sliced fresh strawberries over the pie filling. |
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7
Done
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Using a tablespoon, spread a layer of cool whip topping evenly over the strawberries then begin the layers again, starting with step 4. |
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8
Done
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Repeat steps 4-7 two more times or until you’ve reached the top of the trifle. The layers are in this order: Your last layer (top layer) should be the cool whip topping. |
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9
Done
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Using your hand, crumble any remaining pieces of pound cake over the top layer of cool whip and place a strawberry in the center for a little decorative touch. Or get creative with more strawberries, it’s totally up to you! |
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10
Done
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Serve immediately or cover with plastic wrap and store it in the refrigerator until you’re ready to serve it. This Strawberry Shortcake Trifle will stay fresh, covered and refrigerated for 4-5 days. Enjoy! Remember, I want you to be proud to serve this dish, so if you need help let me know by leaving a comment! |
