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strawberry-shortcake-trifle-224

Strawberry Shortcake Trifle

Prep Time 5 minutes
Total Time 5 minutes
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Servings

8 Servings

Ingredients

  • 1 16-ounce prepared pound cake, cut into 1-inch cubes, divided
  • 2 12-ounce packages frozen strawberries in sugar or syrup, thawed, divided
  • 2 8-ounce containers non-dairy whipped topping, divided (whipped)

Instructions

  • Crumble 4 cake cubes to resemble coarse crumbs. Set aside.
  • Place half the remaining cake cubes in the bottom of a glass trifle bowl.
  • Spread one package of strawberries in syrup over the cake layer.
  • Cover with 1 container non-diary whipped topping, spreading to edges.
  • Repeat layer with remaining cake, strawberries and whipped topping.
  • Sprinkle reserved cake crumbs over top.
  • Chill in refrigerator about 2 to 3 hours before serving, but no longer than 4 hours, because whipped topping will begin to liquefy.

Tips

  • Decorate the top with fresh sliced strawberries if you like. Or, for a different flavor note, use lemon pound cake.
  • Contributed by: Quick & Kosher, JAMIE GELLER