Delish Strawberry Chocolate Pound Cake Trifle

I made us a trifle that looks like I called a stylist and instead I just called the bakery section and my microwave. This is a big, showy, layered situation: chocolate pound cake, juicy strawberries, clouds of whipped cream, and a scandalous drizzle of chocolate that says “yes, I’m extra.” It’s special because it’s 90% assembly and 10% restraint (which I do not have), and it’s the kind of dessert that always gets gasps—usually followed by silence because everyone’s too busy eating. If you want a dessert that feels like you tried without you actually trying, welcome to your new signature move.

Last time I made it, my husband announced he was “being good” and then ate it like a raccoon in a suburb—quiet, determined, and not making eye contact. The kids fought over the corner with the most whipped cream while I discovered, mid-layer, that my “trifle bowl” was actually just a very tall salad bowl. Did I keep going? Absolutely. Did I add another layer after realizing I misjudged the capacity by, like, a quart? Also yes. Is this why my kitchen looked like a strawberry crime scene? Possibly. Yes, this pan is too small. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Grab supermarket chocolate pound cake and instant chocolate pudding. If anyone asks, it’s “artisanal, small-batch.” Say it with a straight face.
– Toss sliced strawberries with a spoon of warmed strawberry jam to fake that macerated magic in 5 minutes flat.
– Mix whipped cream right in the container you’re serving in. The cling film will forgive you. Your sink won’t.
– Use kitchen scissors to cube the cake directly over the bowl—no cutting board, no crumbs to chase.
– Microwave chocolate chips with a splash of cream for 30 seconds, stir, repeat. Boom: ganache-ish.
– No piping bag? Zip-top bag, snip the corner, call it a “textural design choice.”

Serving Ideas

– Serve with coffee if you’re civilized. With champagne if you’re not. With water if you’ve given up.
– Add a shot of chocolate liqueur to the drizzle “for depth.” By depth I mean Tuesday.
– Top with extra berries so it looks “fresh and balanced.” Balanced like my grocery cart with three kinds of chocolate.
– Brunch hero move: serve it in small glasses so people think it’s portion control. It’s not, it’s just cute.

What to Serve It With

– Salty mains: grilled steak, rotisserie chicken, or a pepperoni pizza that miraculously appeared when you “didn’t feel like cooking.”
– Backyard vibes: burgers, corn on the cob, and a cooler of something bubbly. Trifle is the grand finale, fireworks optional.
– Coffee bar: espresso, cold brew, whipped cream on everything. Even the dog is suspicious.
– Light lunch spreads: big salad, crusty bread, cheese situation. Then derail the health train with trifle. Balance!

✔Tips & Mistakes

– Let the cake cool completely if you baked it. Warm cake + whipped cream = chocolate soup. Delicious, but not the brief.
– Don’t drown the strawberries. A little sugar and lemon brings the juice; too much makes sog-town layers.
– Dry-fit your first layer. If the bowl is small, go narrower layers, more repeats. More layers = more drama.
– Chill at least 30 minutes before serving so the flavors get friendly. Overnight? Even better.
– For clean layers, wipe the inside of the bowl with a paper towel between smears. Do I do this? Sometimes. When being watched.
– Save a few pretty strawberry slices for the top so it looks intentional and not like “I panicked and dumped.”

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Cover tightly; it’s happiest for 2–3 days. If you’re a texture person, keep extra whipped cream separate and add a fresh swoop before serving round two. If the strawberries release too much juice, spoon it off and pretend it was a plan.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Brownie trifle: swap pound cake for fudgy brownies. It’s a personality trait now.
– Angel food + dark chocolate: lighter bite, still dramatic.
– Boozy version: brush cake with coffee liqueur, amaretto, or Chambord. Adults will make appreciative noises.
– Berry remix: raspberries, cherries, or a mixed-berry medley if strawberries looked sad at the store.
– Dairy-free: coconut whipped cream and dairy-free chocolate pudding. No one will complain; everyone will ask for seconds.
– Gluten-free: use a GF chocolate loaf or brownies. Works like a charm.
– Less sweet: add tangy yogurt to the whipped cream (50/50 with cream) for a cheesecake vibe.

Frequently Asked Questions

Delish Strawberry Chocolate Pound Cake Trifle

Layers of chocolate pound cake, juicy strawberries, silky chocolate pudding, and a fluffy cheesecake whipped cream come together in this stunning, no-bake trifle that’s perfect for parties and potlucks.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 16 ounce chocolate pound cake, cut into 1-inch cubes store-bought or homemade
• ▢ 4 cup fresh strawberries, sliced
• ▢ 2 tablespoon granulated sugar for macerating strawberries
• ▢ 5.9 ounce instant chocolate pudding mix large box
• ▢ 3 cup cold milk for pudding
• ▢ 8 ounce cream cheese, softened room temperature
• ▢ 0.5 cup powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cup heavy whipping cream well chilled
• ▢ 0.5 cup dark chocolate shavings for garnish
• ▢ 0.5 cup sliced strawberries for garnish

Instructions

Preparation Steps

• Toss sliced strawberries with granulated sugar in a bowl and let sit for 10 minutes to release juices.
• Whisk instant chocolate pudding mix with cold milk for 2 minutes until thickened; set aside to fully set.
• Beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.
• In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream gently into the cream cheese mixture to make a light cheesecake whipped cream.
• Layer the trifle: Add a third of the cake cubes to the bottom of a trifle dish, spoon over some macerated strawberries with a bit of their juices, spread a layer of chocolate pudding, then a layer of cheesecake whipped cream. Repeat layers two more times.
• Chill for at least 60 minutes to set. Before serving, top with chocolate shavings and extra sliced strawberries.

Notes

Make ahead up to 24 hours; keep covered and refrigerated. For a shortcut, use whipped topping instead of homemade whipped cream (use 16.0 ounce). Swap chocolate pound cake for brownies if desired.