Spectacular Strawberry Trifle Food

STRAWBERRY TRIFLE

Steps:

• In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

STRAWBERRY TRIFLE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely in pan, about 1 hour.
• While cake is cooling, in large bowl, beat pudding mixes into milk with whisk about 2 minutes or until blended.
• Cut or tear cake into 1-inch pieces. In 3 1/2-quart glass trifle bowl, arrange half the pieces, cutting pieces to fit shape of bowl. Pour half of the thawed strawberries (with syrup) over cake; spread with 2 cups of the pudding. Place remaining cake pieces on pudding and around edge of bowl. Top with remaining strawberries and pudding. Cover; refrigerate at least 2 hours until chilled.
• Spread whipped topping over top of cake. Sprinkle with almonds. Store covered in refrigerator up to 12 hours.

STRAWBERRY TRIFLE

Steps:

• Special equipment: Six 6- to 8-ounce clear glass or plastic wide-mouthed tumblers
• For the strawberries: Put the gelatin in a medium mixing bowl. Bring 1/2 cup water to a boil in a small pot, then pour it over the gelatin, whisking until smooth. Add the strawberries and sugar, mixing and coarsely mashing until the most of the strawberries are broken up. Refrigerate until the mixture is cold and slightly thickened, about 1 hour.
• For the custard: Combine the milk, sugar, cornstarch and salt in a medium saucepan. Bring to a simmer over medium-high heat, whisking constantly; simmer, whisking, until thick, 2 minutes. Stir in the butter and vanilla, then strain through a fine-mesh sieve into a bowl. Cover the surface directly with plastic wrap or wax paper, and refrigerate until cool.
• To assemble: Put a layer of angel food cake cubes in the bottom of six tumblers; be careful not to press down too hard. Divide half of the strawberry mixture among the tumblers. Follow with half of the custard over the strawberry layer. Repeat all three layers.
• Beat the cream with the confectioner's sugar until it holds soft peaks. Add the orange extract. Spoon whipped cream on top of the trifles. Garnish with mint sprigs.

SPECTACULAR STRAWBERRY TRIFLE

Steps:

• You will need a 6 quart trifle bowl or a punch bowl for this.
• Slice 1 pound cake into 3 even layers.
• Generously spread each layer with strawberry jam.
• Arrange layers in the bottom of trifle bowl/punch bowl, cutting the pieces to fit the entire bottom.
• Pour 1/2 cup liqueur over the cake.
• Next, layer 1 pint of halved strawberries over the cake.
• In a bowl, mix vanilla pudding and milk according to package directions.
• Pour 1/3 of the pudding over strawberry layer.
• Spread split lady fingers liberally with strawberry jam.
• Stand the lady fingers around the edge of the bowl, so that 1-2 inches of the lady fingers are above the rim of the bowl.
• Drizzle lady fingers with 1/2 cup of liqueur.
• Repeat the layering procedure two more times, with the remaining pound cakes, strawberry halves, liqueur and vanilla pudding.
• This should fill the bowl to about 1 inch of the top of the lady fingers.
• Cover and refrigerate for about 1 hour.
• Just before serving, whip cream until almost stiff.
• Add powdered sugar and vanilla to cream and whip until stiff.
• Mound whipped cream on top of the trifle, garnish with whole strawberries.

STRAWBERRY & ELDERFLOWER TRIFLE

Steps:

• For the custard, heat the double cream and vanilla in a medium saucepan and bring to the boil. Whisk together the eggs, cornflour, cordial and sugar in a bowl, then pour in the hot vanilla cream. Pour into a clean pan and set over a low-medium heat for 5-6 mins until thick and glossy. Pass through a fine sieve into a bowl and leave to cool.
• Put the wine and gelatine in a separate pan, heat gently to dissolve, then pass through another fine sieve into a jug and leave to cool slightly.
• Put the lemon drizzle cake in a trifle or serving dish, pour over the jelly and place in the fridge for 1 hr to set. Once set, pour the custard onto the trifle base and leave to set in the fridge overnight.
• The next day, put the strawberries, caster sugar and vinegar in a mixing bowl, toss together and leave in the fridge for 1 hr or so. Spoon the strawberries on top of the custard, along with the balsamic juices.
• Whisk the double cream, vanilla and icing sugar together, then spoon on top of the trifle. To serve, crumble over the biscuits and scatter with thyme.

SUPER STRAWBERRY TRIFLE

Steps:

• Toss strawberries and sugar together in a bowl; refrigerate for 30 minutes.
• Beat milk and pudding mix together in a bowl with a whisk for about 2 minutes; fold whipped topping into the pudding mixture.
• Slice angel food cake horizontally into 3 layers. Spread strawberry jam onto cut side of 1 layer putting it together with one of the remaining layers; cut into 2 inch pieces. Spread jam onto the remaining layer and also cut into 2-inch pieces; sandwich pieces together.
• Layer about half the cake pieces into the bottom of a trifle bowl; top with a layer of about half the strawberries. Spread a layer of the pudding mixture atop the strawberries. Repeat layering. Top with blueberries.
• Cover bowl with plastic wrap and refrigerate for 4 hours.

STRAWBERRY TRIFLE

Steps:

• Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.