Strawberry Chocolate Pound Cake Trifle
Prep time
Total time
A gorgeous trifle with chocolate, whipped cream and loads of strawberries!
Recipe type: Dessert
Serves: 8
  • 2 (3.4 oz.) boxes instant chocolate pudding mix
  • 4 cups milk
  • 2 (16 oz.) boxes Sara Lee pound cake, thawed
  • 3 cups sliced fresh strawberries (slice before measuring)
  • 8 ounces fresh whipped cream or 8 ounces cool whip
  1. Prepare pudding mixes according to package directions with the milk. Place pudding in the fridge to set/thicken.
  2. Slice pound cake into squares. Place one layer of pound cake into the bottom of a glass trifle or dessert bowl. Spread 2 cups of pudding evenly over the first layer of poundcake. Spread 2 cups of whipped cream evenly over the pudding.
  3. Spread 2 cups of sliced strawberries over the whipped cream. Repeat layers again- poundcake, pudding, whipped cream and top with strawberries.
  4. Serve immediately!
Cover leftovers and refrigerate. Stays good for up to 24 hours.
Recipe by Life In The Lofthouse at