Strawberry Basil Jam Trifle Recipe

Satisfy your sweet tooth with this seasonally delicious Strawberry Basil Jam Trifle recipe.


1 Pound Cake

1 (12 oz.) container Frozen Whipped Topping, thawed

16 oz. Fresh Strawberries

1 jar Sallie’s Strawberry + Basil Jam

Instant Vanilla Pudding Mix (3.4 oz.)

8 oz. Sour Cream

Garnish: Toasted slivered almonds  & shaved chocolate


In a medium bowl, fold sour cream and unprepared instant pudding mix into the whipped topping.

Line the bowl with Strawberries. Cube cake and layer a Trifle or other glass serving bowl with 1/3 of the cake.  Spread with jam and top with a layer of fruit and 1/3 of the whipped topping mixture.

Repeat layering until all ingredients are used.  Garnish with strawberries, shaved chocolate and toasted slivered almonds.  Best when refrigerated for at least 8 hours

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