STRAWBERRY TRIFLE
Rum-infused pound cake cubes are layered with fluffy vanilla pudding, fresh strawberries and toasted almonds for a simple, yet elegant, dessert.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 15 servings, 2/3 cup each.
Number Of Ingredients 8
Steps:
- Pour milk into large bowl. Add dry pudding mix, 2 Tbsp. of the rum and the nutmeg. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping.
- Cut cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 Tbsp. rum; cut into 1-inch cubes. Place half of the cake cubes in bottom of 2-1/2-quart straight-sided serving bowl; cover with half of the whipped topping mixture. Remove a few of the strawberries and almonds for garnish, if desired. Place remaining strawberries over whipped topping mixture in bowl; sprinkle with remaining almonds. Cover with remaining cake cubes and remaining whipped topping mixture. Top with the reserved strawberries and almonds.
- Refrigerate until ready to serve. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
STRAWBERRY SHORTCAKE TRIFLE
Provided by Valerie Bertinelli
Categories dessert
Time 6h40m
Yield 12 servings
Number Of Ingredients 17
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 TRIFLE
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
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.
LEMON STRAWBERRY TRIFLE
This Lemon Strawberry Trifle is perfect for easy entertaining during spring and summer! An easy, no bake trifle recipe that is loaded with fresh strawberries, angel food cake, and lemon pudding - sure to be the highlight of your party!
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 6
Steps:
- Whisk lemon pudding mixes and milk together for two minutes. Fold in 8 ounces of whipped topping. Refrigerate for at least 5 minutes.
- Cut angel food cake into small, bite sized pieces. Set aside.
- In a separate bowl, combine remaining 8 ounces of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
- Layer half of the angel food cake in the bottom or a large bowl or trifle dish.
- Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
- Repeat layers.
- Garnish with fresh strawberries and lemon slices if desired.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 151 kcal, Carbohydrate 32 g, Protein 2 g, Fat 1 g, Sodium 208 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
STRAWBERRY SHORTCAKE TRIFLE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h45m
Yield 12 servings
Number Of Ingredients 20
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.
SUPER STRAWBERRY TRIFLE
This is a delicious and easy dessert to make, short in ingredients and time. This is also a no-bake dessert, which makes it a summertime favorite! Looks beautiful in a trifle bowl. Great as a birthday or holiday dessert. Depending on how many people you are serving it usually does not last more than 1 day in my house! This can also be easily modified with other fresh fruits, but strawberry is our favorite! Pound cake cake work in place of angel food. Enjoy!
Provided by *auntie*
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 445.8 calories, Carbohydrate 86.4 g, Cholesterol 7.3 mg, Fat 9.7 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 7.4 g, Sodium 703 mg, Sugar 53.7 g
STRAWBERRY CHEESECAKE TRIFLE
For a dessert that looks as great as it tastes, this one can't be beat! Layers of rich pound cake, luscious cream and sweet strawberries make this treat very inviting. -Marnie Stoughton, Glenburnie, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 344 calories, Fat 25g fat (15g saturated fat), Cholesterol 104mg cholesterol, Sodium 129mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY TRIFLE
This is a very light dessert recipe from my friend, Ellen. It is so easy to make and is the perfect ending to a heavy meal.
Provided by prissycat
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h15m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 36.7 g, Cholesterol 5.6 mg, Fat 6.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 271 mg, Sugar 10.8 g
STRAWBERRY TRIFLE
This is one of my favorite dessert recipes & it is so quick to make. If you are attending a get together or an office party and you need something bring than choose this. It is so delicious & everybody loves whipped cream & strawberries..This recipe can never go wrong. So fluffy, beautiful & delicious!!
Provided by s s
Categories Desserts
Time 20m
Number Of Ingredients 7
Steps:
- 1. In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped cream.
- 2. 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. Yield: 8-10 servings. Enjoy!
STRAWBERRY TRIFLE CAKE
This is a version of a recipe which was from the California Strawberry Commission. It makes a beautiful presentation if placed in a Trifle or other glass bowl.
Provided by CarrolJ
Categories Dessert
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 440, Fat 23.5, SaturatedFat 14.1, Cholesterol 156.1, Sodium 278.2, Carbohydrate 55.2, Fiber 1.5, Sugar 24.3, Protein 5.1
STRAWBERRY BLUEBERRY POUND CAKE TRIFLE
This Strawberry Blueberry Pound Cake Trifle is the perfect addition to a summer barbecue. It just screams 4th of July or Memorial Day to me!
Provided by ElizabethKnicely
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 295.6, Fat 22.5, SaturatedFat 13.7, Cholesterol 81.5, Sodium 24.3, Carbohydrate 24.2, Fiber 3.3, Sugar 17.3, Protein 2.3
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