Strawberry Blueberry Pound Cake Trifle Food

STRAWBERRY AND BLUEBERRY TRIFLE

Steps:

• Set aside some strawberries, blueberries and pound cake for topping the trifle.
• Mix instant pudding, cool whip and cream cheese.
• Thin mixture with milk until you get the consistency you want. I added about 3/4 cup milk.
• Make layers in trifle dish starting with 1/3 of the pound cake cubes, then 1/3 custard mixture and finally 1/3 of the strawberries and blueberries. Repeat this for two more layers.
• Garnish with the reserved pound cake, strawberries and blueberries for the topping.

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 CHEESECAKE TRIFLE

Steps:

• In a bowl, toss strawberries with 1/2 cup sugar; set aside. , In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside. , Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours.

STRAWBERRY BLUEBERRY POUND CAKE TRIFLE

Steps:

• Cut pound cake into slices.
• Find a glass about the size of your trifle glass and cut 4 circles and insert in bottom of trifle glasses.
• Wash, trim and slice strawberries (reserve 4 strawberries for tops).
• Wash blueberries.
• Whip cream and powdered sugar until peaks form.
• Place a layer of strawberry slices on top of each. Top strawberries with whipped cream and level it off.
• Gently place a ring of blueberries around glass.
• Place a strawberry in each center and serve.

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment and spray with baking spray.
• Sift together the flour, cornstarch, baking soda and salt in a bowl.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the granulated sugar and butter until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
• Pour into the prepared baking sheet and bake until the cake is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Set aside and allow to cool completely.
• For the strawberries in sauce: Put the granulated sugar, cornstarch, gelatin and 1 1/2 cups water in a saucepan. Stir together and bring to a boil. Cook until starting to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Set aside in the fridge and allow the mixture to thicken, stirring occasionally, 10 to 15 minutes.
• For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the yogurt, cream, granulated sugar and brown sugar on high until smooth and silky.
• Once the cake is cool, flip out onto a cutting board and remove the parchment. Cut the cake into 1.5-inch cubes.
• To assemble the trifle, place half of the cake pieces into the bottom of a trifle dish or large glass bowl. Top with half of the strawberries in sauce, then half of the sweet yogurt cream. Repeat the layers of cake, strawberries in sauce and cream. Garnish with fresh halved strawberries and mint leaves. Cover and place in the refrigerator to chill for at least 2 hours.

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• For the pound cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In a large bowl, combine the butter and sugar, and beat with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. After the last egg, continue to beat on high speed for 5 minutes. Beat in the heavy cream and vanilla. Add the flour mixture and beat on low until just incorporated.
• Spoon the batter into the prepared loaf pan and bake until a wooden pick inserted into the center comes out clean, about 1 hour 10 minutes. Cool the pound cake in the pan for 10 minutes, then turn it out onto a rack to cool completely. (The pound cake can be made up to 2 days ahead; store at room temperature, well wrapped.)
• For the strawberries: Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm. Add the strawberries and 1/4 cup water, and bring to a simmer; simmer until the strawberries are just beginning to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste if desired. Cool completely. (The strawberries can be made up to 1 day ahead; refrigerate in an airtight container.)
• For the cream layer: In a large bowl, beat together the cream cheese and confectioners' sugar with an electric mixer until very smooth and light. Add a little bit of the cream, and beat to loosen. Beat in the remaining cream, a little at a time, until the mixture just holds stiff peaks, stopping occasionally to scrape the bottom of the bowl with a rubber spatula. Beat in the lemon juice and vanilla.
• To assemble the trifle: Cut the pound cake into 1 1/2-inch cubes. Spoon a little more than a quarter of the cream into the bottom of a trifle bowl. Top with a third of the pound cake, followed by a third of the strawberries and their juices. Repeat the layers, starting with cream, then cake, then strawberries. Top with the remaining cream and a few strawberries. Cover and refrigerate at least 4 hours and up to overnight.

BLUEBERRY TRIFLE

Steps:

• Combine pudding mixes and milk according to package directions. Add almond flavoring to mixture.
• Layer 1/3 of pudding mixture on bottom of trifle dish. Layer 1/3 of pound cake cubes over pudding. Layer 1/3 of blueberries over pound cake.
• Repeat layering of pudding, cake and blueberries twice.
• Chill for 3-10 hours.
• When ready to serve, beat whipping cream and sugar at fast speed for 3-4 minutes until desired consistency.
• Spread whipped cream on top of trifle and serve.
• *** Also great with 'Zaar #18601 as the cake base! ***.

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 VANILLA TRIFLE

Steps:

• Combine cream cheese and vanilla pudding mix in a large bowl; beat with an electric mixer on high speed until smooth and creamy. Add large container of whipped topping; beat on high speed until thoroughly combined. Beat in 1/2 cup sugar.
• Stir water and cornstarch together in a saucepan. Set over medium heat. Pour in remaining 1 cup sugar, strawberry-flavored gelatin mix, and lemon juice. Bring to a boil, stirring constantly until thickened. Remove from heat; let cool for 5 minutes. Fold in strawberries.
• Spread 3/4 inch of the cream cheese mixture in the bottom of a trifle bowl. Top with half of the cake pieces. Add half of the strawberry gelatin mixture. Repeat layers.
• Fold small container of whipped topping into the remaining cream cheese mixture. Spread over the top of the trifle. Place trifle in the refrigerator.