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Strawberry Shortcake Trifle


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Strawberry Shortcake Trifle


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Strawberry Shortcake Trifle

Thanks to Dani, my sister in law's sister in law who's also a friend of mine, I learned of a new kosher ingredient on the market: non-dairy (already whipped) whipped topping. Such a time saver in so many recipes! Now I don't have to whip up the non-dairy liquid topping when all I want is a simple dollop or layer of whipped "cream." This recipe, for example, might not have been possible within the Quick & Kosher 15-minute prep time constraints if not for Dani's find. I won't be over-dramatic and call her a life saver; let's just call her a time saver. And that's the ultimate compliment in my book!


  • Prep Time : 5 min min
  • Ready Time : 5 min


8 Servings


  • 1 (16-ounce) prepared pound cake, cut into 1-inch cubes, divided
  • 2 (12-ounce) packages frozen strawberries in sugar or syrup, thawed, divided
  • 2 (8-ounce) containers non-dairy whipped topping, divided



  1. Crumble 4 cake cubes to resemble coarse crumbs. Set aside.
  2. Place half the remaining cake cubes in the bottom of a glass trifle bowl.
  3. Spread one package of strawberries in syrup over the cake layer.
  4. Cover with 1 container non-diary whipped topping, spreading to edges.
  5. Repeat layer with remaining cake, strawberries and whipped topping.
  6. Sprinkle reserved cake crumbs over top.
  7. Chill in refrigerator about 2 to 3 hours before serving, but no longer than 4 hours, because whipped topping will begin to liquefy.


Decorate the top with fresh sliced strawberries if you like. Or, for a different flavor note, use lemon pound cake.

Contributed by: Quick & Kosher, JAMIE GELLER


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




8 Responses to Strawberry Shortcake Trifle

  1. Hi Jamie! Huge fan of your books love them! What brand do you use for the strawberries in syrup? I heard they are tough to find in a regular super market….would my kosher super market have it? Thanks!
    Arielle Budow

    • hi Ariella! thank you thank you thank you! OK so I buy Bodek frozen strawberries in syrup (or I think the container actually says “strawberries in sugar”) at my local kosher supermarket– but it’s really hit or miss — when I see it I load up. However bc it’s not always in the stores I make this ALL the time with regular frozen strawberries and it’s great — I’ve actually grown to like it like that – the whip and cake are sweet so it’s really perfect! let me know how you like!

  2. thanks so much! I seriously go through your cook book every shabbos just looking at new things to try! LOVE IT ALL!!

  3. Hi Jamie. What brand of pareve whipped topping do you like to use for this trifle?

    • I use Smackin Good for pareve in the freezer section OR I make my own from Mimic Cream or from Coconut Milk

      • avatar says: Hinda

        How do you make whipped cream from coconut milk. Also it sais not to refrigerate more than 4 hours – can i freeze it then? I would want to prepare in advance…

        • here is a link for how to make Non-Dairy Whipped Cream from Coconut Milk: http://www.joyofkosher.com/recipes/strawberry-shortcakes-with-coconut-whipped-cream/
          RE: advance prep: In addition to possibly having your whipped cream liquefy the sugar syrup and juice emitted from the strawberries will really moisten the cake making it wet and somewhat soggy. If you like that, which I do but no one in my family agrees with me :( then you can make it in advance. Freezing is actually not a good idea here bc as the strawberries defrost they will release a lot of liquid and ruin both the whipped cream and make your cake soggy. But if you have all the components cream, cubed cake — both of which you can prep in advance and freeze and strawberries — it’s just a matter of layering.

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