Easy Strawberry Shortcake Trifle

One weekend I decided to make a trifle to enjoy on the roof deck, but I didn’t know what kind yet. I looked in the fridge and noticed we had some biscuits that we baked that morning. Hmmm…what kind of dessert uses biscuits…a strawberry shortcake of course! Since it was a lazy Sunday afternoon, I wasn’t in the mood to really make something from scratch, so this is more of an assembly than recipe. Either way, hope you enjoy!


This recipe is not crazily sweet, so if you’re looking for that, look the other way. This is a light vanilla filling with salty buttery biscuits, fresh strawberries, and some cool whip on top. I didn’t even macerate the berries and reduce the juice to a syrup, it’s just strawberries in their natural form. If you want a more sugary version, then I would make a strawberry syrup in addition to the strawberry slices.

Here’s the recipe…

Easy Strawberry Shortcake Trifle

Yield:  one trifle


  • 6-8 biscuits from your favorite biscuit recipe (or packaged biscuits, I used Pilsbury Grand Buttermilk Biscuits)
  • Two 3.4 oz packages of vanilla instant pudding mix (you can use sugar free fat free if you want)
  • 2 cups cold milk (I used 2%)
  • One 12 oz tub cool whip (I used the lite version)
  • Two 2.5 lb packages of fresh strawberries, hulled and sliced


  1. Bake the biscuits according to the biscuit recipe. Allow to cool completely.
  2. Using a hand mixer, whip the two packages of vanilla pudding mix and 2 cups cold milk until pudding is thickened. About 3-5 minutes.
  3. Fold in almost the entire tub of cool whip. Reserve some for garnish/decoration on top of the trifle.
  4. Split the biscuits in half with your hand. Reserve 3 top halves of the biscuits for the top layer. Layer other biscuits on the bottom of the trifle bowl, then about 1/3 of the sliced strawberries, and half of the vanilla pudding and cool whip mix. Repeat with the biscuits, 1/3 strawberries, and other half of the pudding mix. Place the 3 reserved biscuits on top of the pudding mix layer. Garnish top with the rest of the strawberries and leftover cool whip as desired. Serve immediately or plastic wrap the top and refrigerate.

Yum yum yum! My ingredients and pudding/cool whip mix are all below.


Then start layering. I put one layer of biscuits on the bottom, then a layer of strawberries.

DSC_0118_webHere is a side view.DSC_0119_webThen plop on the layer of cool whip/pudding mixture. I noticed during the second layer of biscuits that it’s easier to break the biscuits apart for when you’re scooping. Cool biscuits aren’t easy to cut through with a spoon, so this will make it easier to serve and eat later on.

DSC_0120_webI do think the top biscuits look better as whole half pieces.

DSC_0122_webIt was a beautiful day outside, you can see the Hancock building in the background and reflection of the sky and clouds on it. DSC_0123_webAnd serve as you like! I served it with a big spoon.
DSC_0125_webDSC_0126_webI’ll definitely be making this recipe again.


4 thoughts on “Easy Strawberry Shortcake Trifle

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