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A fast, no-bake dessert with buttery pound cake, whipped cream, and juicy strawberries layered into a trifle that’s perfect for weeknights or parties. Light, fruity, and ready in 25 minutes.
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Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 loaves pound cake, cut into 1-inch cubes
  • 6 cups fresh strawberries, chopped
  • 2 cups cold heavy cream
  • 5–6 tbsp granulated sugar, divided
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin, optional (for stabilization)
  • 2 tbsp water, for blooming gelatin
  • 1 pinch salt, to taste
  • fresh mint, for garnish (optional)

Equipment

  • trifle bowl or clear glass bowl
  • large mixing bowl
  • hand or stand mixer
  • knife and cutting board
  • small saucepan or microwave (for gelatin)

Method
 

  1. In a chilled mixing bowl, beat cold heavy cream with 3–4 Tbsp sugar, vanilla, and a pinch of salt until soft peaks form. If using gelatin, melt the bloomed gelatin mixture and drizzle it in while whipping to stiff peaks.
  2. Cut the pound cake into even 1-inch cubes to ensure tidy layers and clean presentation.
  3. Chop strawberries. For juicier berries, toss them with 1–2 Tbsp sugar and let sit for 10–15 minutes to release syrup.
  4. Layer half the cake in a trifle bowl, followed by half the berries, then half the whipped cream. Repeat the layers, smoothing the top layer of cream.
  5. Top with a few halved strawberries and fresh mint if desired. Serve immediately or chill for up to 2 hours before serving.

Nutrition

Calories: 420kcalCarbohydrates: 42gProtein: 4gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 95mgSodium: 260mgPotassium: 180mgFiber: 1.5gSugar: 28gVitamin A: 920IUVitamin C: 50mgCalcium: 80mgIron: 1.2mg

Notes

Use stabilized whipped cream if preparing ahead or for events. Try lemon zest in the cream for extra brightness. Leftovers keep well for 2–3 days. Not freezer-friendly. For a lighter version, use angel food cake and less sugar in the berries.

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