Atrifle is the answer to any and all party woes. Trifles actually have origins that date back to the 18th century and refer to a layered dessert with alternating cake, cream, and fruit. It’s pretty easy to put together, requires zero time in the oven (more room for other dishes!), and is always a crowd-pleaser. 

While you can make a trifle with just about anything (you can really layer whatever you’d like, even chocolate and cream!), one of my spring (and summertime) favorites is a strawberry trifle. It showcases fresh, seasonal strawberries at their peak sweetness and makes for a stunning centerpiece for any spread. Best of all, it’s as effortless to make as it is beautiful to serve.

• All eyes will be on this dessert. Layers of store-bought cake, instant vanilla pudding, and strawberries make for a stunning centerpiece.
• A strawberry lover’s dream. This dessert features fresh and macerated strawberries to bring out even more sweetness! 
• It’s a great make-ahead dessert. The cake layers absorb the vanilla pudding, making it so creamy. 

• Fresh strawberries: Both fresh and macerated (with a little bit of sugar and lemon juice) give this dessert its sweet fresh flavor. 
• Lemon: Using both the zest and juice from one lemon adds a zesty, citrusy flavor to balance the creamy pudding and vanilla cake. 
• Store-bought cake: Ease is the theme of this trifle, and although you could bake and dice your own cake, store-bought angel food cake is the preferred (and delicious) method because it’s easy to source and has light and airy texture. Pound cake is also great because it’s dense and won’t absorb excess liquids. Although, if you’re using pound cake, push down on the layers more since they are stiffer.
• Instant vanilla pudding mix: It’s not only easy and tasty, it’s also the creamy layer that adds lots of flavor and moisture to the cake and strawberries.

Macerate the strawberries. Add lemon juice and sugar to fresh quartered strawberries and let sit to soften and enhance the strawberry flavor. 
Prepare the instant vanilla pudding mix. Whisk together powdered pudding mix and whole milk and let sit to thicken. Fold in thawed whipped topping and add a bit of lemon zest to balance the sweetness.
Assemble the trifle. Starting with about 1/3 of the cubed cake pieces, layer them on the bottom of the trifle bowl, and then spoon and spread 1/3 of the vanilla pudding mixture over. Top evenly with half of the drained macerated strawberries and repeat with the remaining layers. 
Let chill and enjoy. Chill in the refrigerator for at least four hours and top with fresh strawberries before serving.

• Replace the thawed frozen whipped topping with homemade whipped cream. Just whip 1 1/2 cups cold heavy cream and 1/4 cup powdered sugar to stiff peaks.
• Trifles are endlessly customizable. Feel free to switch up the pudding flavors and fruit to cater to your preferences.

• If you plan to make it in advance, trifles are best assembled the night before. Although it can be prepped a day or two in advance, it’s not recommended because it may get soggy. 
• The pudding can be made 3 to 5 days in advance for easy, instant assembly the day before or of. 
• Leftovers can be refrigerated for up to 3 days. Do not freeze.