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Strawberry Chocolate Pound Cake Trifle

A gorgeous trifle with chocolate, whipped cream and loads of strawberries!
Course Dessert
Prep Time 25 minutes
Total Time 25 minutes
Servings 8


  • 2 boxes (3.4 ounces, each) instant chocolate pudding mix
  • 4 cups milk (I use 2%)
  • 2 boxes (16 ounces, each) Sara Lee frozen pound cake, thawed
  • 3 cups sliced fresh strawberries (slice before measuring)
  • 8 ounces fresh whipped cream (or 8 ounces cool whip, thawed)


  • Prepare pudding mixes according to package directions with the milk. Place pudding in the fridge to set/thicken.
  • 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.
  • Spread 2 cups of sliced strawberries over the whipped cream. Repeat layers again- poundcake, pudding, whipped cream and top with strawberries.
  • Serve immediately!


Cover leftovers and refrigerate. Stays good for up to 24 hours.