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Strawberry Trifle Cake

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“This is a version of a recipe which was from the California Strawberry Commission. It makes a beautiful presentation if placed in a Trifle or other glass bowl.”

Ingredients Nutrition


  1. Into a saucepan place 1 cup of the sliced strawberries, the sugar, and 1/4 cup of water.
  2. Bring the mixture to a boil and then cook for 3 minutes.
  3. Remove from the heat and mix the cornstarch/water into it.
  4. Return to heat and cook until thick (about 2 minutes).
  5. Add the lemon juice then cool mixture to room temperature.
  6. Set aside a few slices of the unusued strawberries for a later garnish.
  7. Fold in the remainder of the sliced strawberries to the cooked mixture.
  8. Layer the ingredients in the following manner.
  9. Put a layer of whipped topping in the bottom of the bowl.
  10. Put a layer of pound cake cubes on top of the whipped topping.
  11. Cover the cubes with a layer of the strawberry mixture.
  12. Repeat these layers ending with a top layer of whipped topping.
  13. The dessert may be refrigerated before serving is desired.
  14. Before serving garnish with reserved strawberries and the sprig of mint in the center.

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