Strawberry Fudge Trifle Cake Food

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STRAWBERRY SHORTCAKE TRIFLE



Strawberry Shortcake Trifle image

Provided by Valerie Bertinelli

Categories     dessert

Time 6h40m

Yield 12 servings

Number Of Ingredients 17

2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pan
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
5 large eggs
1/4 cup heavy cream
2 teaspoons vanilla
One 12-ounce jar strawberry preserves
2 pounds strawberries, trimmed and halved
1 tablespoon lemon juice
Sugar, optional
16 ounces cream cheese, at room temperature
2/3 cup confectioners' sugar
3 1/2 cups heavy cream
1 tablespoon fresh lemon juice
1 teaspoon vanilla

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.

STRAWBERRY SHORTCAKE TRIFLE



Strawberry Shortcake Trifle image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h45m

Yield 12 servings

Number Of Ingredients 20

Nonstick baking spray, for the parchment
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
3 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
6 strawberries, halved
Fresh mint leaves, for serving
1 1/2 cups granulated sugar
3 tablespoons cornstarch
One 3.5-ounce package strawberry-flavored gelatin
2 1/2 pounds fresh strawberries, hulled and halved
1 1/2 cups plain Greek yogurt
1 1/2 cups cold heavy cream
3/4 cup granulated sugar
3 tablespoons brown sugar

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 TRIFLE



Strawberry Trifle image

I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. -Norma Steiner, Monroe, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 servings.

Number Of Ingredients 7

1 cup cold whole milk
1 cup sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon grated orange zest
2 cups heavy whipping cream, whipped
8 cups cubed angel food cake
4 cups sliced fresh strawberries

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.

Nutrition Facts : Calories 376 calories, Fat 23g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.

STRAWBERRY FUDGE TRIFLE CAKE



Strawberry Fudge Trifle Cake image

I goofed and accidentally posted this recipe twice...under this name and under Strawberry Fudge Truffle Cake...OOPS! Either way it's a great cake!

Provided by Kritty

Categories     Dessert

Time 1h15m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

1 (18 ounce) box super moist fudge cake mix
1 1/3 cups water
1 1/2 cups vegetable oil
3 eggs
2 cups fresh strawberries
24 ounces semi-sweet chocolate chips
1 1/3 cups heavy whipping cream
1/4 cup real butter
1/2 cup white chocolate chips
1/2 teaspoon vegetable oil
1 whole fresh strawberries

Steps:

  • Preheat oven to 350°F In large bowl combine cake mix, water, oil and eggs on low speed with electric mixer until combined. Beat an additional 2 minutes on medium speed. Bake in 9x13-inch pan for 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • Pour chocolate chips into a large bowl and set aside. In medium saucepan bring whipping cream and butter to a boil over medium heat stirring occasionally. Pour mixture over chocolate chips and stir until chips are melted and mixture is smooth.
  • Line the bottom of a 9-inch springform pan with wax paper. Cut cake into 1 inch cubes. In large bowl beat ½ of cake cubes with electric mixer until crumbly. Add remaining cake cubes and 1 ¾ cups of ganache. Beat 30 seconds on low speed then beat medium speed until well blended (mixture will look like fudge). Add 2 cups strawberries and stir to combine. Spoon mixture into springform pan. Smooth top and cover with plastic wrap. Place in freezer for until firm enough to unmold from pan about 1 hour.
  • Remove cake from pan and place on serving dish. Frost with ganache. Melt white chocolate chips and oil over low heat stirring until smooth. Arrange fresh strawberries on top of cake. Spoon white chocolate garnish into decorator bag or Ziploc bag with corner snipped off and drizzle over top of cake.
  • Store leftover cake in refrigerator.

Nutrition Facts : Calories 1328.7, Fat 102.4, SaturatedFat 37.9, Cholesterol 150.4, Sodium 628.5, Carbohydrate 110.7, Fiber 7.3, Sugar 79, Protein 11.4

CHOCOLATE STRAWBERRY PUNCH BOWL TRIFLE



Chocolate Strawberry Punch Bowl Trifle image

I threw this dessert together when I needed something quick to take to my in-laws'. Because it's beautiful, everyone thinks it requires a lot of effort. It's easy. And the recipe makes a lot, making this perfect for potlucks and large gatherings. -Kristi Judkins, Morrison, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 28 servings.

Number Of Ingredients 6

1 package chocolate cake mix (regular size)
1 quart fresh whole strawberries, sliced
1 carton (13-1/2 ounces) strawberry glaze
2 cartons (12 ounces each) frozen whipped topping, thawed, divided
1 cup chocolate frosting
Shaved chocolate, optional

Steps:

  • Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool completely on a wire rack., Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping. , In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.

Nutrition Facts :

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