Strawberry Trifle Cake Food

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

STRAWBERRY ANGEL FOOD TRIFLE

Steps:

• 1. Prepare cake as per directions on the box and let cool
• 2. Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite!

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.

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 TRIFLE

Steps:

• Cut the cake vertically into halves.
• Slice the cake into fingers.
• Prepare topping mix as per instructions on the packet but using skimmed milk, or if using fresh cream, whip until stiff.
• Layer half the cake pieces, yoghurt, whipped topping, strawberries and kiwi in a 2 quart serving bowl.
• Repeat layers and sprinkle with almonds.
• Garnish with whole strawberries, if desired.
• Refrigerate for atleast 2 hours.
• For an alternative taste, grate the rind of an orange and a lemon and sprinkle over the sponge.
• Use orange flavoured yoghurt and top with tinned mandarines instead of strawberries.

STRAWBERRY TRIFLE CAKE

Steps:

• Into a saucepan place 1 cup of the sliced strawberries, the sugar, and 1/4 cup of water.
• Bring the mixture to a boil and then cook for 3 minutes.
• Remove from the heat and mix the cornstarch/water into it.
• Return to heat and cook until thick (about 2 minutes).
• Add the lemon juice then cool mixture to room temperature.
• Set aside a few slices of the unusued strawberries for a later garnish.
• Fold in the remainder of the sliced strawberries to the cooked mixture.
• Layer the ingredients in the following manner.
• Put a layer of whipped topping in the bottom of the bowl.
• Put a layer of pound cake cubes on top of the whipped topping.
• Cover the cubes with a layer of the strawberry mixture.
• Repeat these layers ending with a top layer of whipped topping.
• The dessert may be refrigerated before serving is desired.
• Before serving garnish with reserved strawberries and the sprig of mint in the center.

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:

• 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.

EASY STRAWBERRY TRIFLE

Steps:

• Preheat the oven to 180 degrees Celsius. Grease and line the base of a 20 cm round cake tin. Whisk the two eggs and 60g sugar with a handheld whisk until pale and fluffy. Fold in the flour well, being sure to scrape to the bottom. Pour the mixture into the tin and bake for 10-12 mins.
• Prepare the jelly with the water. Cut out rounds of your sponge and place in the bottom of the trifle dish. Pour over all of the prepared jelly. Leave in the fridge for 6+ hours, preferably overnight. If you are in a rush, freeze for 1 hour then place in the fridge until set.
• Make the custard. Whisk together the egg yolks and 30g sugar. Heat the milk until almost boiling, then gradually pour over the yolks and sugar. Whisk in 2 tbsp cornflour. Return to the heat and whisk on low for 10 minutes until the custard is thick. Leave to cool for 30 minutes then pour over the jelly sponge. Place in the fridge to chill.
• Remove the trifle from the fridge when cool. Whip the cream to soft peaks, and spread over the trifle. Decorate with the toppings in a decorative pattern. Chill for 2+ hours before serving with a large spoon.

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 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 ANGEL FOOD CAKE TRIFLE FLUFF

Steps:

• Dissolve gelatin mix in boiling water. Whisk in softened cream cheese until thoroughly blended. Then add 1 1/2 cups cold water. Pour into bowl and refrigerate until set.
• Spoon half the gelatin mixture into bottom of trifle dish, breaking up large chunks to make it more even.
• Spread half of the whipped topping over the gelatin mixture, then half of the cake cubes, and half of the strawberries and blueberries. Repeat layers and top with the remaining whipped topping. Keep refrigerated.