Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Little Bunny Strawberry Shortcake Trifle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 71 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Little Bunny Strawberry Shortcake Trifle is a delightful, no-bake layered dessert perfect for festive occasions like Easter. Featuring fresh macerated strawberries, light vanilla pudding mousse, and whipped cream layered over cubes of angel food or pound cake, it’s both visually charming and delicious. Topped with bunny-shaped candies or mini marshmallows, it’s a fun, creamy, and fruity treat that’s easy to prepare and sure to please kids and adults alike.

Ingredients

Scale

Strawberries

  • 1 pound fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar

Cake

  • 1 pound angel food cake or pound cake, cut into 1-inch cubes

Pudding Mousse

  • 1 (3.4-ounce) package instant vanilla pudding mix
  • 2 cups cold milk
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • Pink food coloring (optional)

Garnish

  • Mini marshmallows or bunny-shaped candies

Instructions

  1. Macerate the Strawberries: In a large bowl, toss the sliced strawberries with granulated sugar and let them sit for 10–15 minutes. This will draw out the juices and soften the strawberries, creating a delicious syrup.
  2. Prepare the Pudding: In another bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until it thickens to a creamy consistency.
  3. Whip the Cream: In a separate mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This creates a light and fluffy whipped cream for layering.
  4. Make the Pudding Mousse: Fold half of the whipped cream gently into the pudding mixture to lighten it into a mousse-like texture. Optionally, add a drop or two of pink food coloring for a festive touch.
  5. Assemble the Trifle: In a trifle dish or clear serving cups, layer cubed cake, a spoonful of pudding mousse, a portion of the macerated strawberries, and a dollop of whipped cream. Repeat these layers until the dish or cups are filled, finishing with a layer of whipped cream on top.
  6. Garnish and Chill: Decorate the top with mini marshmallows or bunny-shaped candies for a charming ‘little bunny’ theme. Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld and the dessert to chill thoroughly.

Notes

  • Use store-bought pound cake or angel food cake to save time and effort without compromising flavor.
  • For a dairy-free version, substitute coconut whipped cream and almond milk-based instant pudding.
  • Make the trifle ahead and refrigerate overnight to enhance the flavor and texture.
  • If desired, adjust sweetness by modifying the amount of granulated or powdered sugar.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://speedyhomecooking.com/little-bunny-strawberry-shortcake-trifle-recipe/