Last Updated on May 16, 2026 by Kimberly Stroh

Trifle recipes are just so dang good. You scoop out layers of flavor, they look gorgeous and you can mix together so many different combinations. This strawberry trifle recipe is so tasty because you soak the angel food cake in Grand Marnier before assembling. The orange liqueur perfectly balances the strawberries.

Why We Love This Strawberry Trifle

This recipe is unique and full of flavor. The Grand Marnier blends perfectly with the strawberries, so it’s not too overpowering. The filling isn’t just whipped cream. You make REAL whipped cream and combine it with a vanilla pudding mixture. You gently fold it in, and it’s divine. The layers are ah-mazing together.

Looking for more great trifle recipes? My Mini Cherry Cheesecake Trifles make a great individual dessert, and Apple Pie Trifle is divine for fall.

Grand Marnier Strawberry Trifle Ingredients:

• Whole Milk: Ensure it’s cold
• Sour Cream: I use a full fat sour cream
• Instant Vanilla Pudding Mix: For flavor depth
• Orange Zest: From a naval orange
• Heavy Whipping Cream: For textuture purposes
• Angel Food Cake: Another substitute is pound cake, but angel food is lighter (Use store-bought)
• Fresh Strawberries: Aim for sweet, in season strawberries
• Grand Marnier: Or any other orange liquor

How To Store Leftovers

I prefer to keep the dessert in the trifle dish and cover it with plastic wrap. Keep the dessert refrigerated. For the best freshness, enjoy within 3-4 days. This dessert doesn’t freeze well. If you want to transfer the trifle to an airtight storage container, you can, but you’ll just lose the layered look. It’s still quite delicious!

How To Make This Grand Marnier Strawberry Trifle Recipe

Purchase store-bought Angel Food Cake (you could make your own, but it won’t make much difference). Chop the cake into cubes and place them in a Tupperware. Soak the cake in Grand Marnier overnight – in the freezer. This helps it stay firm when you’re stacking it.

To start, whip your fresh heavy whipping cream and set it aside. In a large bowl, beat the milk, sour cream, liqueur, pudding mix, and orange zest on low speed until thickened.

Gently fold in whipped cream. You want to be sure you’re not aggressively stirring it.

To layer your strawberry trifle, start with a layer of the cake cubes on the bottom (about 1/3 of them). Arrange a third of the strawberries around the sides of the bowl and over the cake.

Top with half of the pudding mixture – that’s how you create that beautiful trifle look. Repeat layers once.

Top with remaining berries. Refrigerate for 2 hours before serving. Keep it refrigerated between servings as well.