I arranged a Brownie Trifle with fudgy brownie shards, ribbons of strawberry compote, a generous dollop of whipped cream, and a secret swirl of Nutella hidden between the layers.

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I didnt mean to make something that looks like a show-off dessert but here we are: a Strawberry Brownie Trifle that plays with texture and surprise. I love how the melted unsalted butter lets the brownie layers go fudgy and the fresh strawberries hulled and sliced pop bright and tart against them.

It started as a dumb idea for an Easy 4th Of July Trifle and turned into what my friends keep calling my favorite Brownie Trifle Recipe, though I swear I just wing it sometimes. If youre the sort who likes little secrets in a dessert, this ones for you.

Ingredients

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Unsalted butter: Adds rich, silky fat and calories, mostly saturated; makes brownies dense and tender.
Granulated sugar: Drives sweetness and structure, lots of carbs, little nutrition besides quick energy.
Eggs: Provide protein, moisture, and structure; help brownies set and taste richer.
Unsweetened cocoa powder: Gives chocolate flavor, antioxidants, slight bitterness that balances sugar, low calories.
Strawberries: Bring bright acidity, fiber and vitamin C, freshens the trifle and adds juice.
Heavy whipping cream: Creates fluffy whipped topping, rich in fat and calories, very indulgent.
Instant vanilla pudding mix: Thickens layers quickly, adds vanilla flavor and sugar; mostly carbs, some stabilizers.
Powdered sugar: Used in whipped cream for sweetness, pure carbs, makes topping smoother.
Fresh mint leaves: Optional garnish, adds herbal brightness and aroma, almost no calories.

Ingredient Quantities

1 cup (226 g) unsalted butter melted

2 cups (400 g) granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup (125 g) all purpose flour

3/4 cup (75 g) unsweetened cocoa powder

1/2 teaspoon salt

1/2 cup (85 g) semisweet chocolate chips optional

1 1/2 to 2 pounds (700 to 900 g) fresh strawberries hulled and sliced

2 tablespoons granulated sugar

1 package (3.4 oz / 96 g) instant vanilla pudding mix

2 cups (480 ml) cold milk

2 cups (480 ml) heavy whipping cream

1/3 cup (40 g) powdered sugar

1 teaspoon vanilla extract

2 ounces (55 g) bittersweet chocolate grated or shaved

Fresh mint leaves for garnish optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment if you like. Melt 1 cup (226 g) unsalted butter and stir in 2 cups (400 g) granulated sugar, then whisk in 4 large eggs one at a time and 1 teaspoon vanilla extract.

2. In a bowl sift or whisk together 1 cup (125 g) all purpose flour, 3/4 cup (75 g) unsweetened cocoa powder and 1/2 teaspoon salt. Fold the dry mix into the wet batter just until combined, dont over mix or you’ll get tough brownies. Fold in 1/2 cup (85 g) semisweet chocolate chips if using.

3. Spread batter into the prepared pan and bake 25 to 30 minutes, until a toothpick inserted comes out with a few moist crumbs. Let brownies cool completely in the pan on a wire rack, trust me you want them cool before assembling.

4. While brownies bake and cool, hull and slice 1 1/2 to 2 pounds (700 to 900 g) fresh strawberries. Toss with 2 tablespoons granulated sugar and let sit 15 to 30 minutes to macerate; reserve a few nice slices for the top.

5. Make the pudding by whisking 1 package (
3.4 oz / 96 g) instant vanilla pudding mix into 2 cups (480 ml) cold milk for about 1 to 2 minutes until thickened. Chill in the fridge if it isnt thick yet.

6. Chill a mixing bowl and beaters briefly, then whip 2 cups (480 ml) heavy whipping cream with 1/3 cup (40 g) powdered sugar and 1 teaspoon vanilla extract to medium-stiff peaks. Dont overbeat it or you’ll get butter.

7. Cut or break cooled brownies into bite sized chunks or cubes. If you want a mix of textures keep some larger pieces and some crumbs, its nicer that way.

8. Assemble the trifle in a large trifle bowl or clear dish: layer about one third brownie pieces, then a layer of pudding, then a layer of macerated strawberries with some juice, then a layer of whipped cream. Repeat until you reach the top, finishing with a generous layer of whipped cream.

9. Sprinkle 2 ounces (55 g) grated or shaved bittersweet chocolate over the top and garnish with reserved strawberry slices and fresh mint leaves if using. Chill at least 2 hours or overnight so flavors meld, serve cold.

Equipment Needed

1. 9×13 inch baking pan, parchment paper optional (for the brownies)
2. 2 large mixing bowls (one for dry, one for wet)
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Hand mixer or stand mixer with beaters (for whipped cream and pudding)
6. Fine mesh sieve or sifter (cocoa and flour)
7. Wire cooling rack
8. Cutting board and sharp knife (for hulled, sliced strawberries)
9. Large trifle bowl or clear serving dish and a grater or vegetable peeler for the chocolate garnish

FAQ

Can I make parts of this trifle ahead of time?

Yes. Bake the brownies a day ahead and keep them airtight at room temp or refrigerate. Make the instant pudding and chill it up to a day, and you can whip the cream a few hours before assembly. If you need the whipped cream to hold longer, stir in a tablespoon of instant vanilla pudding mix or gently fold in 2 ounces of softened cream cheese, but normally you'll be fine making the cream the same day.

How do I stop the strawberries from making the trifle soggy?

Toss sliced strawberries with the 2 tablespoons sugar and let them macerate 10 to 15 minutes so they release a little juice. Drain most of the liquid before layering if you want less sogginess. If you do want some soak, reserve a few tablespoons to drizzle over the brownie layer instead of using all the juice.

Can I use store bought brownies or frozen strawberries?

Absolutely. Store bought brownies save time, just cut them into chunky pieces. Frozen strawberries work fine after thawing and draining well, pat them dry with paper towels so they don't water down the trifle.

My pudding seems thin, what can I do?

Instant pudding should set after whisking with cold milk, but if it's too loose chill it for 10 to 20 minutes, whisk again and it will thicken. If you need extra body, whisk in a tablespoon of instant pudding mix or fold in a little whipped cream to stabilize.

How should I assemble and how long to chill before serving?

Layer brownie pieces, some strawberries, pudding, then whipped cream. Repeat ending with whipped cream and shaved bittersweet chocolate. Chill at least 2 hours so flavors meld and layers set, overnight is even better. Let sit 10 minutes at room temp before serving for easier scooping.

How long will leftovers last and can I freeze it?

Keep leftovers refrigerated and eat within 2 to 3 days. The strawberries get soggy and the whipped cream may weep after that. Freezing is not recommended, the texture of the cream and pudding will degrade.

Strawberry Brownie Trifle Recipe Substitutions and Variations

Unsalted butter: swap with melted coconut oil (use same amount), or melted margarine, or try unsweetened applesauce for half the butter to cut fat, brownies wont be as fudgy though.
All purpose flour: use a cup for cup gluten free blend, or whole wheat pastry flour for a nuttier slightly denser brownie, or almond flour but use about three quarters cup per cup and expect a more delicate crumb.
Heavy whipping cream: use chilled canned coconut cream and whip it, or chill full fat coconut milk and scoop the solids, or mix mascarpone with a bit of milk for a richer but less airy topping.
Instant vanilla pudding mix: make a quick cooked pudding with three tablespoons cornstarch, one third cup sugar, one teaspoon vanilla and two cups milk cooked until thick, or use homemade pastry cream for deeper flavor.

Pro Tips

1) Don’t overmix the brownie batter, fold until just combined. Bake it to where a toothpick still has a few moist crumbs, you want fudgy not cakey. And let the brownies cool completely before you start layering, otherwise the pudding and cream will get watery.

2) Macerate the strawberries with sugar but add a tiny splash of lemon juice or even a drop of balsamic if you like a brighter flavor. If they release too much juice, drain and save that liquid — fold a little into the pudding or drizzle it on the layers so you keep the flavor but not a soggy trifle.

3) Chill your bowl and beaters, and don’t overbeat the cream. For whipped cream that holds up longer add a tablespoon or two of instant pudding mix or a few tablespoons of mascarpone/cream cheese when you whip it. It’ll stay stable overnight and not turn grainy.

4) Mix textures on purpose: keep some big brownie chunks and some crumbs for variety, and freeze the baked brownie 20 minutes if you want cleaner cuts. Assemble with thicker layers of pudding/cream between juicy strawberries and brownie chunks so the bottom layer doesn’t go mushy. Chill at least a few hours, overnight is even better so everything melds.

Strawberry Brownie Trifle Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I arranged a Brownie Trifle with fudgy brownie shards, ribbons of strawberry compote, a generous dollop of whipped cream, and a secret swirl of Nutella hidden between the layers.

Servings

servings

Calories

606

kcal

Equipment: 1. 9×13 inch baking pan, parchment paper optional (for the brownies)
2. 2 large mixing bowls (one for dry, one for wet)
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Hand mixer or stand mixer with beaters (for whipped cream and pudding)
6. Fine mesh sieve or sifter (cocoa and flour)
7. Wire cooling rack
8. Cutting board and sharp knife (for hulled, sliced strawberries)
9. Large trifle bowl or clear serving dish and a grater or vegetable peeler for the chocolate garnish

Ingredients

1 cup (226 g) unsalted butter melted
2 cups (400 g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup (125 g) all purpose flour
3/4 cup (75 g) unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup (85 g) semisweet chocolate chips optional
1 1/2 to 2 pounds (700 to 900 g) fresh strawberries hulled and sliced
2 tablespoons granulated sugar
1 package (3.4 oz / 96 g) instant vanilla pudding mix
2 cups (480 ml) cold milk
2 cups (480 ml) heavy whipping cream
1/3 cup (40 g) powdered sugar
1 teaspoon vanilla extract
2 ounces (55 g) bittersweet chocolate grated or shaved
Fresh mint leaves for garnish optional

Directions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment if you like. Melt 1 cup (226 g) unsalted butter and stir in 2 cups (400 g) granulated sugar, then whisk in 4 large eggs one at a time and 1 teaspoon vanilla extract.
In a bowl sift or whisk together 1 cup (125 g) all purpose flour, 3/4 cup (75 g) unsweetened cocoa powder and 1/2 teaspoon salt. Fold the dry mix into the wet batter just until combined, dont over mix or you'll get tough brownies. Fold in 1/2 cup (85 g) semisweet chocolate chips if using.
Spread batter into the prepared pan and bake 25 to 30 minutes, until a toothpick inserted comes out with a few moist crumbs. Let brownies cool completely in the pan on a wire rack, trust me you want them cool before assembling.
While brownies bake and cool, hull and slice 1 1/2 to 2 pounds (700 to 900 g) fresh strawberries. Toss with 2 tablespoons granulated sugar and let sit 15 to 30 minutes to macerate; reserve a few nice slices for the top.
Make the pudding by whisking 1 package (
4 oz / 96 g) instant vanilla pudding mix into 2 cups (480 ml) cold milk for about 1 to 2 minutes until thickened. Chill in the fridge if it isnt thick yet.
Chill a mixing bowl and beaters briefly, then whip 2 cups (480 ml) heavy whipping cream with 1/3 cup (40 g) powdered sugar and 1 teaspoon vanilla extract to medium-stiff peaks. Dont overbeat it or you'll get butter.
Cut or break cooled brownies into bite sized chunks or cubes. If you want a mix of textures keep some larger pieces and some crumbs, its nicer that way.
Assemble the trifle in a large trifle bowl or clear dish: layer about one third brownie pieces, then a layer of pudding, then a layer of macerated strawberries with some juice, then a layer of whipped cream. Repeat until you reach the top, finishing with a generous layer of whipped cream.
Sprinkle 2 ounces (55 g) grated or shaved bittersweet chocolate over the top and garnish with reserved strawberry slices and fresh mint leaves if using. Chill at least 2 hours or overnight so flavors meld, serve cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.