The Little Bunny Strawberry Shortcake Trifle is a whimsical no-bake dessert that’s as adorable as it is delicious. Plump strawberries, fluffy cake cubes, dreamy vanilla pudding mousse, and pillows of whipped cream come together in luscious layers, all topped off with marshmallows or bunny-shaped candies for a playful springtime touch. This trifle is a festive showstopper perfect for Easter, kids’ parties, or whenever you crave a sweet treat that’ll make everyone at the table smile.
Ingredients You’ll Need
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Strawberry Layer:
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
Cake Layer:
- 1 pound angel food cake or pound cake, cut into 1-inch cubes
Whipped Cream Layer:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Pudding Mousse Layer:
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 cups cold milk
- Pink food coloring (optional)
Garnish:
- Mini marshmallows or bunny-shaped candies for garnish
How to Make Little Bunny Strawberry Shortcake Trifle
Step 1: Macerate the Strawberries
Start by hulling and slicing your strawberries, then toss them in a bowl with the granulated sugar. Allow them to stand for at least 10–15 minutes; this will coax out the juices and transform them into a glistening, sweet-tart fruit filling that soaks into every layer of your Little Bunny Strawberry Shortcake Trifle.
Step 2: Whip Up the Vanilla Pudding
In a separate bowl, vigorously whisk together the instant vanilla pudding mix and cold milk for about 2 minutes. You’ll see the pudding thicken almost instantly—no cooking required! Let it sit for a couple of minutes to fully set while you prep the rest.
Step 3: Make the Whipped Cream
Pour the heavy whipping cream into a chilled mixing bowl. Add powdered sugar and vanilla extract. Beat on medium-high speed until soft peaks form—when you lift out the whisk, the cream should hold a gentle peak that just bends over. This whipped cream will add richness and a cloud-like finish to your trifle.
Step 4: Create the Mousse Layer
Gently fold half of your freshly whipped cream into the pudding, using a spatula and careful strokes so the mixture stays airy and light. If you’re feeling playful, now’s a perfect time to add a drop or two of pink food coloring to give your mousse a cheerful pastel hue that celebrates the Little Bunny Strawberry Shortcake Trifle spirit.
Step 5: Layer the Trifle
Now for the fun part: Take your trifle dish or clear dessert cups and start layering! Begin with cake cubes, followed by pudding mousse, then a generous spoonful of your macerated strawberries, and a dollop of whipped cream. Repeat the layers until you nearly reach the top, finishing with a swirl of whipped cream. Every spoonful promises a burst of flavor and texture.
Step 6: Add the Little Bunny Garnishes
Top your masterpiece with mini marshmallows or bunny-shaped candies for a whimsical touch that makes this trifle extra-special. The finishing flourish truly brings the Little Bunny Strawberry Shortcake Trifle theme to life and makes it irresistible to guests of all ages.
Step 7: Chill and Serve
Cover your trifle and refrigerate for at least an hour before serving. This brief chill time allows all those luscious flavors to mingle, the cake to soften ever-so-slightly, and the presentation to set—making your first spoonful absolutely perfect.
How to Serve Little Bunny Strawberry Shortcake Trifle
Garnishes
Garnish your trifle just before serving with extra strawberries, a sprinkling of pastel sprinkles, or an extra flourish of whipped cream. Of course, don’t forget the adorable mini marshmallows or bunny-shaped candies—these truly bring the Little Bunny Strawberry Shortcake Trifle theme to life and add instant smiles!
Side Dishes
Since the trifle itself is delightfully rich and fruity, keep side dishes light and crisp. Offer a platter of fresh berries, some lemon shortbread cookies, or a cool glass of fruity punch—they all complement the vibrant, creamy flavors of the Little Bunny Strawberry Shortcake Trifle while keeping things fresh and fun.
Creative Ways to Present
Think outside the trifle bowl! Scoop your layers into individual mason jars, small dessert glasses, or even whimsical bunny-shaped ramekins for single servings. For an Easter gathering, tuck decorative bunny ears into each bowl, or add personalized name tags for a sweet table setting featuring the Little Bunny Strawberry Shortcake Trifle at its cutest.
Make Ahead and Storage
Storing Leftovers
Cover the trifle with plastic wrap or an airtight lid and store it in the refrigerator for up to 3 days. The flavors meld even more beautifully as time passes, although the cake will gradually absorb more liquid and become softer—still utterly delicious for a Little Bunny Strawberry Shortcake Trifle snack!
Freezing
While you can technically freeze the assembled trifle, it’s best to freeze the individual components (like cake and strawberries) separately. Frozen trifle may lose its fluffy texture as it thaws, but if you’re in a pinch, wrap leftovers tightly and freeze for up to 1 month. Thaw in the fridge overnight and serve cold.
Reheating
No oven time here—just bring your chilled trifle out of the fridge about 15 minutes before serving so it loses some of that fridge-cold edge. Never microwave, as that would melt the cream and mousse layers. Simply serve straight from the refrigerator for the best taste and texture!
FAQs
Can I use frozen strawberries for the Little Bunny Strawberry Shortcake Trifle?
Absolutely! Just thaw frozen strawberries completely and drain excess liquid before using. They’re a convenient substitute and still provide amazing sweetness and color for your trifle.
How far in advance can I make this trifle?
You can assemble the Little Bunny Strawberry Shortcake Trifle the night before serving. In fact, this overnight chill lets the flavors meld even more and saves you prep time on the day of your event.
Is there a gluten-free version of this recipe?
Definitely! Swap in your favorite gluten-free cake (store-bought or homemade) for the angel food or pound cake, and make sure all other ingredients you use are certified gluten-free.
Can I make this dairy-free?
Yes! Use coconut whipped cream and a dairy-free instant pudding mix, along with almond or oat milk. The result is still creamy, fluffy, and packed with flavor, so everyone can enjoy a Little Bunny Strawberry Shortcake Trifle.
What other fruit can I use if strawberries aren’t in season?
Try raspberries, blueberries, or even peaches! The trifle is delicious with almost any juicy, macerated fruit—choose what’s fresh and in season to keep it fabulous all year round.
Final Thoughts
Whether you’re making this for a spring celebration or just looking for a sweet way to brighten the day, the Little Bunny Strawberry Shortcake Trifle is sure to hop straight into everyone’s heart. Give it a try and watch as those festive layers and playful garnishes bring big smiles and seconds all around. Happy trifle-making!
Print
Little Bunny Strawberry Shortcake Trifle Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Little Bunny Strawberry Shortcake Trifle is a charming and delicious dessert perfect for Easter or any special occasion. Layers of fresh strawberries, vanilla pudding mousse, fluffy whipped cream, and cake cubes create a visually appealing treat that will impress both kids and adults alike.
Ingredients
Strawberry Layer:
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
Cake Layer:
- 1 pound angel food cake or pound cake, cut into 1-inch cubes
Whipped Cream Layer:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Pudding Mousse Layer:
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 cups cold milk
- Pink food coloring (optional)
Garnish:
- Mini marshmallows or bunny-shaped candies for garnish
Instructions
- Prepare Strawberries: Toss the sliced strawberries with granulated sugar and let them macerate for 10–15 minutes.
- Make Pudding Mousse: Whisk together vanilla pudding mix and cold milk until thickened.
- Whip Cream: In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Combine: Fold half of the whipped cream into the pudding mixture to create a light mousse. Add pink food coloring if desired.
- Layer: In a trifle dish or serving cups, layer cake cubes, pudding mousse, strawberries, and whipped cream. Repeat layers and finish with whipped cream on top.
- Garnish: Decorate with bunny-shaped candies or mini marshmallows.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- You can use store-bought pound cake or angel food cake for convenience.
- For a dairy-free option, use coconut whipped cream and almond milk pudding.
- Prepare in advance and refrigerate overnight for enhanced flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 24g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
