Strawberries ‘n’ Cream Trifle

Here's the Dish

So this beautiful weather is making me crave summer foods (OK…I know it’s only in the 60’s, but that is warm after a LONG Michigan winter!) One of my favorite desserts/snacks in the spring/summer time is my strawberry trifle! It is so easy to make, (it literally takes about 10 minutes to prepare) and it ends up looking like you spent hours making it! I like to bring it to parties/get together’s, and it always gets rave reviews and is gone in minutes!

You can vary the recipe in so many ways by using different berries or pudding flavors.  You could try adding your favorite combination of flavors, like blueberries with lemon pudding, or strawberries with cheesecake pudding (and you could even garnish with graham cracker crumbs!)  I made a gingerbread/pumpkin version of this trifle for our Christmas party this year, and it was gone before any of the cookies or pies were even touched! (And little did everyone know, it was much healthier!)  So try this recipe the next time you are entertaining, or just want a light creamy dessert!


The estimated total time to make this recipe is 4 Hours.


Prepare pudding with milk according to package directions.


To the pudding mixture, add half of the cool whip. (Set the rest of the cool whip aside to garnish on top of each trifle).


Make layers in clear glass cups (or in a trifle dish/big glass bowl if you prefer) starting with the angel food cake, pudding/cool whip mix, and strawberries.


Repeat until the cups (or trifle dish/bowl) are full.


Garnish with the left over whipped topping, a few strawberries, and chocolate shavings (if you desire!)


Cover and chill in refrigerator at least 4 hours before serving. (I find overnight works best to get all the flavors married!)


1 pkgSugar free/fat free instant vanilla pudding mix1
3 cupsFat free cold milk
1Angel food cake, cut into 1 inch cubes2
1(16 oz) Package fresh strawberries, sliced lengthwise3
1(12 ounce) Container light frozen whipped topping, thawed
OptionalDark chocolate shavings to garnish the top!

1 You could also try cheesecake/white chocolate/or lemon sugar free pudding instead of vanilla. You can also use regular pudding, but it will add more sugar/calories to the dish

2 You could even buy a sugar free angel food cake if you are sensitive to sugar, but I find that the real thing tastes better in this dish!

3 Or frozen strawberries, thawed and sliced lengthwise

Nutrition Breakdown

10 Servings (1 cup)
190 Calories Per Serving
0.5 g Fat
38 g Carbohydrate
1 g Fiber
9 g Sugar
5 g Protein
5 WWP+*

*Weight Watchers Points per serving


Frannie said:

Hi Katie,

I made this dessert for a cookout tonight and it was a HUGE hit! Most of the ladies there were happy to know that the dessert was low-cal and low fat :) Thanks for the recipes – love your blog!

May 26th, 2010 — 7:54pm  |  Reply

Rachel said:

Hi Katie,

I plan on making this recipe this weekend! I noticed the directions on the pudding calls for 2 cups cold milk but your recipe calls for 3 cups. Does this make the pudding more creamy? Thanks again!

September 10th, 2010 — 8:59am  |  Reply

Ana Maria said:

these are a great little dessert and snack to have individually or to have when people are over!

March 17th, 2011 — 8:32am  |  Reply

Hannah (mindrunningwild) said:

Could this work with homemade pudding too? or with yogurt?

March 17th, 2011 — 6:32pm  |  Reply

aruna b. said:

this looks so good right now..i can’t wait to make this in the summer!!!

March 22nd, 2011 — 10:18am  |  Reply

Nancy said:

Made this Sunday for some surprise guests….it was amazing and oh so simple to prepare. :o)

May 7th, 2012 — 10:44am  |  Reply

Tracey said:

Looks wonderful. I don’t like using commercial whipped toppings because they have partially hydrogenated oils in them (trans fat) so I think I would use skim milk and whipping cream as an alternative. Can’t wait to try! :)

June 3rd, 2012 — 3:38pm  |  Reply

Dashing Dish said:

Hey Tracy! They also have truwhip a natural alternative whip cram

June 3rd, 2012 — 8:24pm  | 

Tracey said:

Oh wow, where can I find it? I am in Georgia. I’ll try to surf the web for it too. :)

June 3rd, 2012 — 8:52pm  | 

Tracey said:

Oh I found it!!! We have a Fresh Market here in GA and they are supposed to carry it. Sooo happy you mentioned it. I avoid whipped topping all the time because I don’t really like to use cool whip or whipping cream either since it adds alot of saturated fat. Thanks again! :)

June 3rd, 2012 — 8:57pm  | 

Michelle said:

Made this as an after dinner dessert and it turned out so wonderful. Thank you for such a yummy recipe that hits the spot on these hot summer days!

June 6th, 2012 — 7:19pm  |  Reply

Karli Vorderstrasse said:

Hi Katie, I am going to make this for our twins baptism luncheon & I wanted to know if I can make it the night before? However, I don’t want it to come out soggy from sitting in the fridge… What do you think?


June 22nd, 2012 — 5:15pm  |  Reply

Josephine Peyton Sturkey said:

how many ounces of angel food cake do you use for this?

March 19th, 2015 — 10:04am  |  Reply

Josephine Peyton Sturkey said:

Hey Katie, How may ounces of Angel Food Cake do you use here? 12oz? 10oz?

Thanks for all of your help! I want to make this for Easter!

March 25th, 2015 — 10:02am  | 

Dashing Dish said:

12 oz :)

March 25th, 2015 — 1:11pm  | 

Katie Farrell said:

Thanks for sharing Frannie! I always love bringing the trifle to bbq’s….it is light and refreshing after a bbq meal! :) So glad your guests enjoyed it!

May 27th, 2010 — 5:21am  |  Reply

Katie Farrell said:

Hey Rachel! Great question, I usually put in an extra cup of milk because of the cool whip that thickens it up..However, the one I made this past weekend I actually only had enough milk for about 1 1/2 cup…and It the pudding layer was AMAZINGLY thick and creamy …although it didn’t make as much pudding to go around so I used extra cake and was delicious! So either way would work, it depends on how thick you want the pudding layer I guess! :)

September 10th, 2010 — 10:21am  |  Reply

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