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
Scale
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
