Christmas Strawberry Trifle
This Christmas Strawberry Trifle layers soft white cake, creamy white chocolate pudding, fresh strawberries and raspberries, and fluffy whipped topping. Finish it with white chocolate curls, rosemary, and a dusting of powdered sugar for an easy, make-ahead Christmas dessert.
Servings: 12 Servings
Calories: 414kcal
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.
Nutrition
Calories: 414kcal | Carbohydrates: 55g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 8mg | Sodium: 441mg | Potassium: 265mg | Fiber: 3g | Sugar: 34g | Vitamin A: 126IU | Vitamin C: 18mg | Calcium: 198mg | Iron: 2mg