Strawberry Shortcake Trifle

I had a friend send me a text message the other day asking if I liked strawberry shortcake. Of course my answer was a resounding "YES!". I was going to see her that evening, so she brought me a small container of what looked just like strawberry shortcake. When I tasted it, I knew it was different...and delicious. I texted her back later that evening asking for the recipe and she happily obliged. This easy little dessert with knock you into next week. It's SO good!!!!

Strawberry Shortcake Trifle



4 - 5 cups sliced strawberries (about 2 pounds)
1 14-ounce container strawberry glaze
2 8-ounce packages cream cheese
1 cup sugar
1 8-ounce container Cool Chip
1 9-ounce angel food cake

Tear angel food cake into bite sized pieces. Set aside.

In a mixing bowl, combine the cream cheese and sugar until well mixed.
Fold in the Cool Whip.

In a separate bowl, combine the sliced strawberries and the glaze. Mix well.

In a large glass serving bowl, start layering the cake, berries and the cream cheese mixture, starting with the angel food cake and ending with the cream cheese mixture.

I do three layers of each. 

Garnish with a whole strawberry.

Chill for several hours before serving. 

Here's what you need.

Tear the angel food cake into bite sized pieces.

Pour the glaze over the sliced berries. 

(If you're not a fan of glaze, then you 

could just sugar the berries a little and use them that way.)

Cream the sugar and cream cheese 

together then fold in the Cool Whip.

Starting with the angel food cake,

 make three layers of each ingredient. 

Cake, berries, cream cheese mixture.

See how pretty??

Now dig in!!

Raspberry Trifle

Last weekend we went to a wedding. No...not my daughter's, but a different wedding. It was outside next to a lake underneath some trees. It was a beautiful setting! It was a very informal occasion and everyone was asked to bring a dish to share. My favorite thing to take to a pot-luck is a dessert. I knew I had a pound cake in my freezer and that I wanted to use it in some way and a trifle popped into my head. I hadn't made one in years but it was just as good as I remember. Apparently everyone else thought it was good, too because I brought home an empty bowl.




3 – 4 cups cubed pound cake, homemade or store bought (I used the Simple Pound Cake recipe on here....#75. Use two loaf pans instead of the bundt pan. You can use one for this recipe and freeze the other one for later.)
1 cup raspberry preserves
2 cups fresh raspberries
2 8-ounce containers Cool Whip - divided use
1 large vanilla instant pudding
1 14-ounce can sweetened condensed milk
2 cups whole milk

In a large bowl, stir milk and instant pudding together until combined. Stir in sweetened condensed milk. Gently fold in ONE container of Cool Whip. Set aside.

Microwave preserves about 1 minute or until warm and liquid-y.

In a large trifle bowl or glass dish, place 1 cup cubed pound cake. Drizzle about ½ cup warmed preserves over pound cake. Spread about 1 cup of pudding mixture over preserves. Sprinkle with some raspberries. Spread some of the remaining Cool Whip on top of raspberries.

Repeat until all ingredients have been used, ending with Cool Whip on top then raspberries for garnish.

Cover with plastic wrap and chill until time to serve.


Here's the ingredients. There's a story about the pound cake. My new son-in-law LOVES pound cake so I made one for him for the groom's cake at the wedding a couple of weeks ago. When I went to take it out of the pan, the top of the cake stuck to the pan. I wrapped up that sad looking pound cake and threw it in the freezer for later use. This recipe post is the "later use". That's why the pound cake here looks so bad....but it was getting cut up anyway.


Mix the pudding with the 2 cups milk 
and the sweetened condensed milk. Stir it good!


The gently fold in the Cool Whip.


I could eat this stuff all day long.


Cut the pound cake into 1 inch cubes.


Warm your preserves.


The start layering. Start with the pound cake. Drizzle on some preserves, then pudding mixture, then more pound cake then Cool Whip until everything is used.


I love the look of this! I love the taste even more!

I had high hopes for this recipe. I had a vision of a beautiful chocolate roll with a wonderful whipped cream filling oozing out the ends with pretty red strawberries mixed in. Alas...it was not meant to be. Everything went according to plan until I unrolled the cake and it broke into pieces. I'll have to tweak it to see where I went wrong but I'm thinking it was the baking time. I was afraid I would overbake it so in my attempt to make sure that didn't happen, I must have underbaked it. Oh well, it made a gorgeous trifle that tasted great!!

Gluten Free Chocolate Roll 
(that turned into a trifle)



6 ounces semisweet bittersweet chocolate
3 strong coffee
6 large eggs, at room temperature, separated
2/3 cup sugar
1/4 teaspoon table salt
2 tablespoons unsweetened cocoa powder, divided

2 cups sliced strawberries
1 cup diced strawberries for garnish (optional)

Preheat oven to 350 degrees.

Spray a 10x15 inch baking sheet with coking spray. Then lay down a piece of parchment paper with one inch hanging over the short ends of the pan.

In a small saucepan over very low heat, melt chocolate with coffee. Remove from heat and whisk until all chocolate is melted and smooth. Set aside to cool.

Whip egg yolks in a mixer on high until thick and pale. Add sugar and continue to beat until mixture is thick and pale and ribbons run from the beater. Stir in melted chocolate.

In a clean bowl with a clean wire whisk attachment, beat egg with salt until stiff peaks form.

Stir 1/3 of the egg whites into the chocolate mixture. Then fold in the remaining egg whites.

Pour batter into the prepared pan. Bake for 15 - 20 minutes until done.

Allow cake to cool for 10 minutes then run a knife around the edges to loosen the cake.

Sprinkle cake with 1 tablespoon cocoa. Lay a tea towel on top of the cake and invert onto the backside of a cookie sheet.
Sprinkle with another tablespoon of cocoa and begin to roll the cake and towel at one short end.

Allow to cool for a couple of hours.

Unroll cake. Spread with whipped cream mixture (recipe follows), sprinkle with strawberries and roll back up.

Place chocolate roll on a platter and chill for a few hours. Slice and serve!! (Or dip and serve, in my case.)

 Whipped Cream Filling

1 cup heavy cream
1/2 cup powdered sugar
1 8-ounce package cream cheese
1/4 cup sugar

Whip cream and powdered sugar together until stiff peaks form.

In a clean bowl, beat cream cheese and sugar together until smooth.

Combine whipped cream mixture and cream mixture together. Spread onto cake.

Whip the cream with some powdered sugar. 

In a new bowl, beat the cream cheese 

with some sugar then combine the two.

Okay....let's get rollin'...or triflein'. Get it? 

Chocolate roll...chocolate trifle? Okay..moving on.

Prepare your pan.

Melt the chocolate along with the coffee over LOW heat.

Whisk until smooth.

Beat the egg yolks with the sugar until thick and pale.

When ribbons run off the beater, you're golden.

Stir the egg yolk mixture and the melted chocolate.

Until it looks like this.

Beat the egg whites until stiff 

then fold into the chocolate mixture.

Until it looks like this!

Pour the batter into your pan and bake. 

After the cake has cooled for about 10 minutes, 

sprinkle some cocoa over the top.

Lay a towel over the cake. Then flip it onto 

an upside down cookie pan.

Remove the parchment paper and sprinkle with another 

tablespoon of cocoa. Roll it up!! Allow to cool for while.

Here's where my cake went horribly wrong. Unroll the cooled cake and hopefully it won't break like mine did. If you're lucky enough to have an whole cake, spread the whipped cream mixture on it then the strawberries. Roll it back up and place it on a platter. If yours breaks like mine did....

..make a trifle! Still delicious, just a different look!