Table of Contents


  • 1 box yellow cake mix plus ingredients listed on the box to prepare the cake or 1 pre-baked angel food cake
  • 2 packages 3.4 oz each instant vanilla pudding mix
  • 4 cups cold milk
  • 1 teaspoon vanilla extract optional
  • 2 pounds fresh strawberries hulled and sliced
  • 1 container 16 oz frozen whipped topping, thawed (or 4 cups homemade whipped cream)
  • Fresh mint leaves optional, for garnish


Prepare the Cake:

  • If using a cake mix, bake the cake according to the package instructions in a 9×13-inch pan. Allow the cake to cool completely. If using a pre-baked angel food cake, skip this step.
  • Cut the cooled cake into 1-inch cubes.

Make the Pudding:

  • In a large bowl, whisk together the instant pudding mix, cold milk, and vanilla extract (if using) until the mixture is smooth and thickened. Set aside.

Layer the Dessert:

  • In a large punch bowl or trifle dish, start by layering half of the cake cubes on the bottom.
  • Next, layer half of the sliced strawberries over the cake cubes.
  • Pour half of the prepared pudding over the strawberries, spreading it evenly.
  • Spread half of the whipped topping over the pudding layer.
  • Repeat the layers with the remaining cake cubes, strawberries, pudding, and whipped topping.


  • Cover the punch bowl or trifle dish with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the dessert to set.


  • Garnish with additional sliced strawberries and fresh mint leaves just before serving, if desired.

By Admin

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