Frozen Strawberry Trifle


With only six ingredients, this make-ahead dessert will take the stress out of entertaining.

Hands On Time:
25 mins
Freeze Time:
4 hrs
Total Time:
4 hrs 25 mins

If you're looking for a showstopper dessert for Valentine's Day (or any other special day, really), look no further. This frozen treat comes together quickly since the freezer does the bulk of the job. The method is simple: strawberries get folded into slightly sweetened whipped cream which is then layered in a lined loaf pan with ladyfingers and softened ice cream. Into the freezer it goes and the result is an ethereal fruity, creamy, chewy dessert that gets sliced up and served. Pro tip: to avoid an icy consistency, the ice cream should be soft enough to easily spread, but firm enough to retain its texture.


  • 8 ounces frozen strawberries, thawed, finely chopped (about 1 cup)

  • 1 cup confectioners' sugar, divided

  • 1 ¼ cups heavy cream

  • 12 ladyfingers (about half a 7-oz. pkg.)

  • 1 pint strawberry or vanilla ice cream, softened

  • fresh strawberries, halved lengthwise, for serving (optional)


  1. Gently stir together chopped strawberries and ½ cup sugar in a medium bowl. Let stand until strawberries release their juices, about 10 minutes.

  2. Beat heavy cream and remaining ½ cup sugar in a large bowl with an electric mixer until stiff peaks form, about 2 minutes. Using a slotted spoon, transfer chopped strawberries to whipped cream, reserving any strawberry juice in bowl.

  3. Line an 8½-by-4½-inch loaf pan with parchment paper, letting excess hang over sides. Spoon 1¼ cups whipped cream mixture into pan; smooth top. Dip 6 ladyfingers in strawberry juice and arrange in an even layer on top of whipped cream mixture, trimming cookies if necessary. Spread ice cream over ladyfingers. Repeat with remaining 6 ladyfingers. Top with remaining whipped cream mixture. Cover and freeze until firm, at least 4 hours and up to 2 weeks.

  4. Let stand at room temperature for 10 minutes before serving. Transfer trifle to a serving platter. Top with fresh strawberries, if using.

    Frozen Strawberry Trifle
    Caitlin Bensel
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