This Christmas trifle is new to our table, but I already know we'll make it again and again. Soft white cake, creamy pudding, strawberries, and raspberries soak together in the fridge until it turns almost tres leches-like. This easy strawberry trifle recipe starts with a boxed cake mix and can be made ahead, so it looks fancy without the fuss.
Quick summary
- What it is: A make-ahead Christmas dessert trifle with white cake, white chocolate pudding, strawberries, raspberries, and whipped topping.
- Why it works: The cake soaks up the pudding, whipped topping, and berry juices as it chills, so the layers turn soft and creamy.
- Time: 30 minutes prep, 25 minutes baking, plus cooling and at least 2 hours chilling.
- Serves: 12
Christmas Strawberry Trifle Ingredients
- 1 box white cake mix, plus the ingredients called for on the package. My box called for egg whites, oil, and water, so check yours. White cake keeps the trifle bright and snowy.
- 1 (3.4-ounce) box instant white chocolate pudding mix. Make sure it says instant, not cook-and-serve. White chocolate pudding is hard to find where I live, and instant cheesecake pudding or instant vanilla pudding both make great substitutes.
- 3 cups cold milk. Cold milk helps the pudding thicken properly.
- 1 (8-ounce) container whipped topping, thawed. I used Cool Whip. Thaw it in the fridge so it folds in smoothly.
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar, plus extra for dusting
- 2 cups fresh strawberries, sliced. Save a few of your prettiest berries for the top.
- 1 ½ cups fresh raspberries. They add a tart bite and a pop of Christmas red.
- ½ cup white chocolate curls. Run a vegetable peeler along a bar of white chocolate, or buy ready-made curls in the baking aisle.
- Fresh rosemary sprigs, for garnish. These are just for looks and give it that evergreen touch.
Want a strawberry cheesecake trifle? Beat 8 ounces of softened cream cheese into the pudding mix while you mix it with the milk. You get a light cheesecake tang that pairs well with the berries.
No trifle bowl? Use any nice bowl that is taller than it is wide. A very wide bowl doesn't give you the layers you want.
Why We Love This Christmas Trifle
- The texture. The whipped topping, pudding, and strawberries sink into the cake cubes until the whole thing is almost like tres leches cake. This is the reason I love it so much.
- It looks fancy. Red berries, white chocolate curls, little rosemary sprigs, and a dusting of powdered sugar look like a snowy evergreen on top.
- Easy shortcuts. Boxed cake mix, instant pudding, and whipped topping do the heavy lifting.
- It's made ahead. You assemble it before the party, so you're not fussing with dessert on the day.
- It works all year. Change the decorations and it becomes a practical dessert for any season.
How to Make Christmas Strawberry Trifle
1. Bake the cake. Prepare the white cake in a 9x13-inch pan following the package directions. Let it cool completely. Warm cake will melt the whipped topping and make the layers soupy.
2. Cut the cake. Cut the cooled cake into 1-inch cubes.
3. Make the pudding. Whisk the pudding mix and cold milk together for about 2 minutes, until thickened. Refrigerate for 5 minutes.
4. Flavor the whipped topping. In a large bowl, gently fold the vanilla and powdered sugar into the thawed whipped topping.
5. Start the layers. Put about one-third of the cake cubes in the bottom of your trifle bowl. Spread one-third of the pudding over the cake.
6. Add the berries. Scatter one-third of the strawberries and raspberries over the pudding.
7. Add whipped topping. Spread one-third of the whipped topping over the fruit.
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8. Repeat. Layer the cake, pudding, berries, and whipped topping two more times, ending with whipped topping on top.
9. Decorate. Arrange the remaining berries on top, sprinkle on the white chocolate curls, and tuck in a few small rosemary sprigs.
10. Chill. Cover and refrigerate for at least 2 hours so the layers can soak together.
11. Add the "snow." Just before serving, dust the berries lightly with powdered sugar through a fine-mesh sieve.
How to Store Christmas Trifle
- Refrigerator: Cover and refrigerate. For the best texture and appearance, serve within 24 hours of assembling.
- What to expect: The longer it sits, the softer the cake gets and the more juice the berries release, so day two looks a little less pretty (but still tastes good).
- Make ahead: Bake and cube the cake the day before and store it covered at room temperature. Assemble the trifle the day you're serving it, and save the powdered sugar and rosemary for just before serving.
- Freezing: I don't recommend it. Whipped topping, pudding, and fresh berries don't hold their texture after freezing.
More Christmas Dessert Ideas
We like a variety of sweets during the holiday season. These cheesecake bars topped with cranberries are always impressive. For something extra sweet and chocolatey, pecan pie brownies can not be beat. And of course, our cute crinkle cookies topped with a kiss.
Common Problems and Solutions
- Soupy layers: The cake was still warm, or the whipped topping wasn't fully thawed. Cool the cake completely and thaw the topping in the fridge.
- Pudding didn't thicken: Check that your box says instant, and use cold milk. Whisk for the full 2 minutes.
- Layers look messy: The bowl is probably too wide. Use one that is taller than it is wide.
- Berries look watery: Fresh berries release juice as the trifle sits. Pat them dry before layering, and serve within 24 hours.
Christmas Strawberry Trifle FAQs
Can I make this Christmas trifle ahead of time?
Yes. Assemble it and chill it for at least 2 hours, and up to 24 hours for the best texture. Add the powdered sugar and rosemary just before serving.
What if I can't find white chocolate pudding?
Instant cheesecake pudding or instant vanilla pudding both work well.
How do I make a strawberry cheesecake trifle?
Beat 8 ounces of softened cream cheese into the pudding mix while you mix it with the milk.
Do I need a trifle bowl?
No. Any nice bowl that is taller than it is wide will work. Very wide bowls don't create the layers you want.
Can I make this strawberry trifle for other holidays?
Yes. Change the garnishes to fit the season and it works any time of year.
Can I use other pudding flavors or berries?
We're planning to try that ourselves. Cheesecake and vanilla pudding are the swaps I've confirmed so far. This recipe is written with strawberries and raspberries.
Mom Tip
Make it once as written, then start playing with it. This one is new to us, and we're already planning to try different pudding flavors and different berries. A recipe like this is made for experimenting, and I can't wait to see which version ends up being our favorite.
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Complete Recipe
Christmas Strawberry Trifle
Equipment
- 9x13-inch Baking Pan
- Large Trifle Bowl (or any bowl taller than it is wide)
- Fine-Mesh Sieve
Ingredients
For the Trifle
- 1 box White Cake Mix *plus ingredients and amounts listed on your box of cake mix
- Oil - Canola or Vegetable *used in cake mix
- Egg Whites *used in cake mix
- Water *used in cake mix
- 1 box Instant White Chocolate Pudding Mix 3.4 ounce
- 3 cups Cold Milk
- 8 ounces Whipped Topping (Cool Whip) thawed
- 1 teaspoon Vanilla Extract
- ¼ cup Powdered Sugar
- 2 cups Fresh Strawberries sliced
- 1 ½ cups Fresh Raspberries
For the Garnish
- ½ cup White Chocolate Curls
- Fresh Rosemary Sprigs
- Additional Powdered Sugar for dusting
Instructions
- Bake the White Cake in a 9x13-inch pan according to the package directions. Let it cool completely.
- Cut the cooled cake into 1-inch cubes.
- Whisk the pudding mix and cold milk for about 2 minutes, until thickened. Refrigerate for 5 minutes.
- In a large bowl, gently fold the vanilla and ¼ cup powdered sugar into the whipped topping.
- Layer one-third of the cake cubes in the bottom of a large trifle bowl. Top with one-third of the pudding, then one-third of the strawberries and raspberries, then one-third of the whipped topping.
- Repeat the layers two more times, ending with whipped topping.
- Arrange the remaining berries on top. Scatter on the white chocolate curls and tuck in a few small rosemary sprigs.
- Cover and refrigerate for at least 2 hours.
- Just before serving, dust the berries with powdered sugar through a fine-mesh sieve.
Notes
- Cool the cake completely. Warm cake melts the whipped topping and makes the layers soupy.
- Pudding swap: White chocolate pudding can be hard to find. Instant cheesecake pudding or instant vanilla pudding both work great.
- Cheesecake version: Beat 8 ounces of softened cream cheese into the pudding mix while mixing.
- Bowl shape: Use a bowl that is taller than it is wide. A very wide bowl won't give you defined layers.
- Make ahead: Assemble and chill 2 hours up to 24 hours. Add the powdered sugar just before serving.
- Storage: Cover and refrigerate. For the best texture and appearance, serve within 24 hours of assembling.
- Other seasons: Change up the decorations to make it a practical dessert any time of year.
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