Little Bunny Strawberry Shortcake Trifle Recipe
The Little Bunny Strawberry Shortcake Trifle is the ultimate springtime dessert that brings all the joy of a classic strawberry shortcake into a whimsical, layered treat. With juicy strawberries, tender cubes of cake, rich whipped cream, and playful bunny-shaped marshmallows, every spoonful feels like a celebration. Whether you’re getting ready for Easter brunch, a family gathering, or just want something sweet and adorable to share, this trifle is guaranteed to brighten your table and your day. It’s incredibly easy to make, irresistibly delicious, and sure to put a smile on every face.
Ingredients You’ll Need
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For the trifle:
- 2 cups fresh strawberries (hulled and sliced)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 cups cubed pound cake or shortcake biscuits
- 1 1/2 cups whipped cream or whipped topping
- 1/2 cup vanilla pudding or sweetened mascarpone (optional layer)
- Bunny-shaped marshmallows or cookies (for decoration)
- Pastel sprinkles (optional)
How to Make Little Bunny Strawberry Shortcake Trifle
Step 1: Macerate the Strawberries
Start by hulling and slicing your fresh strawberries, then toss them in a medium bowl with the sugar and lemon juice. Give them a gentle stir, then let them hang out for 10–15 minutes. During this time, the berries will become gloriously juicy and glossy, infusing your trifle with natural strawberry syrup.
Step 2: Prepare the Cake Layers
Cube your pound cake or shortcake biscuits into bite-sized pieces. If you’re using homemade, great! But store-bought works perfectly for quick assembly. The cake will soak up those sweet strawberry juices while staying soft and decadent.
Step 3: Layer the Trifle
Grab individual jars or a festive trifle bowl for assembling. Start with a layer of cake cubes, add a spoonful of macerated strawberries, then a cloud of whipped cream or a creamy spoonful of vanilla pudding or mascarpone. Repeat the layers until your container is nearly full, letting the colors peek through.
Step 4: Add the Finishing Touches
Top each trifle with a generous dollop of whipped cream, a few more juicy strawberries, and—of course—the adorable bunny-shaped marshmallow or cookie front and center. Add a handful of pastel sprinkles if you like, to make it utterly charming.
Step 5: Chill and Let the Flavors Meld
Let your Little Bunny Strawberry Shortcake Trifle chill in the refrigerator for at least 30 minutes before serving. This little wait allows the flavors to meld together, and the cake to soak up every last drop of deliciousness.
How to Serve Little Bunny Strawberry Shortcake Trifle
Garnishes
For a picture-perfect finish, I love crowning each serving with a bunny marshmallow and a scattering of pastel sprinkles. Add a tiny sprig of fresh mint or a few extra sliced strawberries for extra color and flair—it’s as cute as it is tempting.
Side Dishes
While the trifle itself feels like a star, it pairs beautifully with simple side dishes like fresh fruit salad, lemon bars, or delicate shortbread cookies. If you’re hosting brunch, offer it alongside quiches or light tea sandwiches for a delightful spring menu.
Creative Ways to Present
Little Bunny Strawberry Shortcake Trifle works wonderfully in individual mason jars for grab-and-go portions at picnics or parties. For extra fun at kids’ gatherings, let everyone build their own with a trifle bar, offering different toppings and bunny decorations to customize.
Make Ahead and Storage
Storing Leftovers
If you have any leftover trifle, cover it tightly and refrigerate for up to two days. The cake will continue to soak up the strawberry juices, making each bite even more flavorful—though the texture might become softer over time, it’s still delicious!
Freezing
While the Little Bunny Strawberry Shortcake Trifle is best enjoyed fresh, you can freeze unassembled components separately. Store sliced strawberries and cake cubes in airtight containers, then assemble right before serving for best results.
Reheating
This no-bake treat doesn’t need reheating, but if the assembled trifle has been chilled for a while, let it sit at room temperature for 10 to 15 minutes to take the chill off before serving. That way, the flavors shine and the cake softens perfectly.
FAQs
Can I use frozen strawberries instead of fresh?
You can use frozen strawberries in a pinch! Just thaw them completely and drain off any excess liquid before tossing with sugar and lemon juice. The flavor will still be lovely, but fresh berries hold their shape and color better.
What if I don’t have bunny-shaped marshmallows or cookies?
No worries—mini regular marshmallows, cute animal-shaped cookies, or even a big swirl of whipped cream with pastel sprinkles can stand in for the bunny. The spirit of the Little Bunny Strawberry Shortcake Trifle is all about fun, so use what you have!
Can I make this trifle ahead of time?
Absolutely! Assemble the trifles a few hours before your event and store them in the fridge (without the bunny and sprinkles, which are best added just before serving). This makes it great for stress-free entertaining.
What cake works best: pound cake or shortcake biscuits?
Both work wonderfully, but pound cake gives a denser, richer mouthfeel, while biscuits offer crumbly, slightly less sweet contrast. Try each and see which suits your crowd’s taste—there’s no wrong answer!
Is this recipe kid-friendly?
Definitely! The playful bunny decorations make it a hit with children, and since it’s a no-bake dessert, even little chefs can help assemble their own individual trifles. It’s a hands-on treat for the whole family.
Final Thoughts
This is one of those recipes that brings pure joy to any occasion—sweet, satisfying, and full of playful charm. If you’re looking for an easy, delicious showstopper, give the Little Bunny Strawberry Shortcake Trifle a try. It’s bound to become a springtime favorite at your table!
Print
Little Bunny Strawberry Shortcake Trifle Recipe
- Total Time: 15 minutes (plus chilling)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the sweetness of spring with this adorable and delicious Little Bunny Strawberry Shortcake Trifle. Layers of juicy strawberries, tender pound cake, and fluffy whipped cream come together in a festive dessert perfect for Easter or any springtime gathering.
Ingredients
For the trifle:
- 2 cups fresh strawberries (hulled and sliced)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 cups cubed pound cake or shortcake biscuits
- 1 1/2 cups whipped cream or whipped topping
- 1/2 cup vanilla pudding or sweetened mascarpone (optional layer)
- Bunny-shaped marshmallows or cookies (for decoration)
- Pastel sprinkles (optional)
Instructions
- Prepare the strawberries: In a medium bowl, toss the sliced strawberries with sugar and lemon juice. Let sit for 10–15 minutes until juicy.
- Assemble the trifle: In small jars or a trifle bowl, layer cubed pound cake, a spoonful of macerated strawberries, a layer of whipped cream or pudding, and repeat until the containers are full.
- Decorate and chill: Top with a dollop of whipped cream, more strawberries, and a bunny-shaped marshmallow or cookie. Add sprinkles if desired. Chill for 30 minutes before serving to let the flavors meld.
Notes
- This trifle is perfect for spring parties or Easter brunch.
- You can make it in mini jars for easy serving or a large trifle dish for sharing.
- Use store-bought cake or biscuits for a quick assembly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini trifle
- Calories: 310
- Sugar: 25g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
