Strawberry Brownie Trifle Recipe

I was just kind of standing in my kitchen one night, staring into the fridge like it owed me money, and I thought—what if I made something that feels like a hug but tastes like a party?

And that’s how this trifle happened. Not because I planned it. Not because I had a Pinterest board screaming at me. But because sometimes, dessert picks you.

This Strawberry Chocolate Brownie Trifle? It’s messy in the best way. Layers of rich brownie, creamy chocolate pastry cream kissed with Kahlua (or milk, no judgment), fresh strawberries that pop with every bite, and clouds of whipped cream that float like they don’t have a care in the world.

It’s not fussy. It’s not trying too hard.
It’s just good. Like, “I’m-gonna-lick-the-spoon” good.

And the best part? You can make it with leftover brownies. Or store-bought. Or even a box mix if that’s your vibe today. I won’t tell.

Let’s talk about what you need. And why each thing matters.

Ingredients Needed for This Strawberry Brownie Trifle Recipe

Okay. Let’s go through this like we’re chatting over coffee. No pressure. Just real talk.

½ batch of Fudgy Chocolate Brownie (or 6–8 pieces, 2×2 inches)
Look—brownies are the backbone here. They’re not just filler. They’re the mood. Chewy, dense, chocolatey. Like dessert’s favorite sweater. If you bake your own, awesome. If you grab a few squares from last weekend’s batch? Also awesome. Even a boxed brownie works. Just make sure they’re not dry. Dry brownies turn sad in trifles. We don’t want sad.

1 batch Chocolate Pastry Cream (about 3 cups)
This is where the magic thickens—literally. It’s not pudding. It’s better. Creamy, rich, with a chocolate depth that doesn’t scream but whispers “I belong here.” It holds up the layers, keeps things cool, and plays well with alcohol. Which brings us to…

4 tbsp Kahlua (or milk)
Kahlua? Yeah. It’s coffee-flavored, slightly sweet, and it marries chocolate like they’ve been dating since high school. Adds warmth. Depth. A little oomph. But—and this is important—if you’re not into booze, just swap it with milk. Same effect, zero drama. The pastry cream won’t miss a beat.

8 oz fresh strawberries, chopped
Fresh. Not canned. Not frozen. Fresh. Because texture matters. You want that juicy snap. That bright red pop against all that chocolate. Wash ‘em, hull ‘em, chop ‘em into little gems. Some people sugar them. I don’t always. But if your berries are tart? A tiny sprinkle of sugar helps. Or just wait—next tip.

Icing sugar (powdered sugar)
This one’s optional, but sneaky-good. Dust it on the strawberries before layering. Why? It pulls out the juice, sweetens them up, and makes the whole thing glisten like it’s been kissed by summer. Don’t overdo it. Just a light snowfall.

Whipped Cream – 1 cup chilled whipping cream (or 1¼ cups Cool Whip)
I get it. Whip cream = effort. Cool Whip = zero effort. Both work. But if you can, whip your own. There’s something about fresh whipped cream—light, airy, barely sweetened, with vanilla humming in the background. It’s like a cool breeze on a hot day. Just don’t over-whip. We want soft peaks, not stiff declarations.

1 tbsp sugar + 1½ tsp vanilla extract (for whipped cream)
Sugar balances. Vanilla wakes things up. Together? They make whipped cream taste like it came from a bakery, not a bowl in your kitchen. But your kitchen is the bakery now. So. Win.

How to Make a Chocolate Strawberry Trifle

Alright. Time to build this beautiful mess.

Make the Whipped Cream (If You’re Not Using Cool Whip)

Grab a cold bowl. Cold cream. Cold beaters. Seriously—chill everything if you can. Warm cream = sad, slow whipping.

Pour in the cream, sugar, vanilla. Start slow. Don’t blast it. Let it thicken. Then go a little faster. Stop when it holds soft peaks. You know—when you lift the beaters and the cream curls over like a wave about to crash. That’s it. Not stiff. Not soupy. Just right.

Set it aside. Gently. Like it’s sleeping.

Mix the Chocolate Pastry Cream with Kahlua (or Milk)

Stir in the Kahlua. Watch it swirl. Smell that? That’s dessert. Coffee and chocolate, best friends again.

If using milk, just stir it in. It’ll loosen the cream a little—good for layering.

Set it aside too. Everyone gets a rest.

Prep the Layers

Cut brownies into bite-sized pieces. Not too small. You want chunks. You want to feel them.

Chop strawberries. Not too fine. Little cubes. Let them sit if you’re sugaring them. Juice will pool. That’s flavor. That’s good.

Assemble the Trifle (Get Ready to Feel Fancy)

Grab 4 clear glasses. 12–14 oz each. Mason jars? Wine glasses? Cute little dessert cups? Yes. All of the above.

We’re layering. Like a cake, but vertical. And easier.

First layer: Brownies.
Press a few pieces into the bottom of each glass. Don’t be shy. Pack ‘em in. This is your foundation. Your chocolate base camp.

Second: Chocolate pastry cream.
About 3 tablespoons. Spoon it over. Let it seep into the cracks. Get cozy.

Third: Strawberries.
A sprinkle. Maybe a dusting of icing sugar here. Just a whisper.

Fourth: Whipped cream.
A fluffy cloud. Not too thick. Just enough to make you smile.

Now—repeat.
Brownie. Pastry cream. Strawberries. Whipped cream.

You’ll have two layers per glass. Maybe a little more if your glasses are tall.

Top it off with a few extra strawberries. Maybe a mint leaf if you’re feeling extra. Or just leave it naked. It’s still gorgeous.

Chill It

Pop them in the fridge. At least an hour. Overnight? Even better. Cold makes flavors meld. Lets the brownie soak up a little cream—just enough to soften, not drown.

Serve cold. Always.

How Can I Prevent the Brownie Pieces from Becoming Too Soggy in the Trifle?

Okay, real talk.
No one wants mush.

But here’s the thing—a little softening is good. It’s supposed to be moist. Not crunchy.

But too soggy? That’s when your brownie turns into chocolate mush. And no.

So—here’s how to walk the line:

• Use slightly underbaked brownies. Wait—what? Yeah. Slightly gooey in the center = they hold up better. Dry, cakey brownies soak up liquid fast and collapse. Fudgy ones? They resist. They endure.
• Assemble close to serving. If you’re making it a day ahead, keep the components separate. Layer the night before, but don’t go beyond 12 hours.
• Don’t drown the layers. Spoon the pastry cream gently. Don’t pour. You’re not flooding a rice field.
• Add whipped cream last. It acts like a shield. A fluffy barrier between the wet cream and the brownie. Smart, right?

Assembling This Brownie Trifle Dessert

I said it before. I’ll say it again.
Clear glasses.

Why? Because this thing is pretty. You want to see the layers. The red. The brown. The white. It’s like a dessert rainbow.

Layer with care. But don’t stress. It’s supposed to look homemade. A little uneven? Good. Means you made it.

And if one glass gets more strawberries? Cool. That’s the one you eat.

Brownie and Strawberry Trifle Storage Tips

Leftovers? Lucky you.

Cover each glass with plastic wrap or a lid. Fridge. Up to 2 days.

After that? The brownie keeps soaking. The strawberries break down. It’s still edible. Still tasty. But not perfect.

Best served within 24 hours. Honestly? Best eaten the same day.

Can you freeze it? Nah. Trifles don’t freeze well. The texture goes sideways. Whipped cream turns grainy. Strawberries get weird. Just… don’t.

Make it fresh. Eat it fast. That’s the rule.

Modifications (Because Life Happens)

• No Kahlua? Use milk. Or coffee. Or even a splash of vanilla.
• No pastry cream? Use chocolate pudding. The instant kind. I won’t judge. Just add the Kahlua (or milk) and go.
• Gluten-free? Use GF brownies. Easy swap.
• Dairy-free? Coconut whipped cream. Dairy-free chocolate pudding. Almond milk. Works. Tastes different, but still good.
• Want more fruit? Add banana slices. Or raspberries. Or a layer of cherry compote. Go wild.
• Feeling lazy? Buy brownies. Buy whipped topping. Buy pudding cups. Layer and call it a win.

This trifle isn’t about perfection.
It’s about pleasure.

And if you’re eating it with a spoon, in your pajamas, at 10 p.m.?
Then you’re doing it right.