Best 20 Strawberry Trifle Recipes

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Indulge in a delightful culinary journey with our exquisite Strawberry Trifle, a symphony of flavors and textures that will elevate any occasion. This classic dessert combines layers of pillowy sponge cake, luscious strawberry filling, creamy custard, and a cloud of whipped cream, creating an irresistible treat that captivates the senses. Dive into our curated collection of Strawberry Trifle recipes, each offering unique variations to suit your taste preferences. From classic interpretations to modern twists, discover the perfect recipe to satisfy your sweet cravings.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY TRIFLE



Strawberry Trifle image

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

1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed
1 (12 ounce) container frozen whipped topping, thawed

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



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.

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 :

STRAWBERRY CHEESECAKE TRIFLE



Strawberry Cheesecake Trifle image

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

2 pints fresh strawberries, sliced
1 cup sugar, divided
2 packages (8 ounces each) cream cheese, softened
3 tablespoons orange juice
3 cups heavy whipping cream, whipped
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes
3 ounces semisweet chocolate, grated
Optional: Chocolate curls and additional strawberries

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.

CHEESECAKE STRAWBERRY TRIFLE



Cheesecake Strawberry Trifle image

The only drawback to this lovely dessert is that there's never any left over. For a patriotic look, replace one of the layers of strawberry pie filling with blueberry-or use whatever filling you prefer. -Lori Thorp, Frazee, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 16 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/2 cup cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
1/4 cup butter, melted
2 cans (21 ounces each) strawberry pie filling

Steps:

  • In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well. , In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping., In a small bowl, combine crackers and butter., In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling. Repeat layers. Refrigerate until serving.

Nutrition Facts : Calories 369 calories, Fat 22g fat (14g saturated fat), Cholesterol 46mg cholesterol, Sodium 333mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

STRAWBERRY LEMON TRIFLE



Strawberry Lemon Trifle image

This refreshingly fruity dessert is one of our favorites. It looks so beautiful layered in a glass bowl that people will think you fussed. The secret is starting with a purchased angel food cake. -Lynn Marie Frucci, Pullman, Washington

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 14 servings.

Number Of Ingredients 9

4 ounces fat-free cream cheese, softened
1 cup fat-free vanilla yogurt
2 cups fat-free milk
1 package (3.4 ounces) instant lemon pudding mix
2 teaspoons grated lemon zest
2-1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 prepared angel food cake (12 ounces)
Optional: Whipped topping and additional strawberries

Steps:

  • In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended. , Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. Garnish with whipped topping and additional strawberries, if desired. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 279mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

SUPER STRAWBERRY TRIFLE



Super Strawberry Trifle image

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

4 cups sliced fresh strawberries
2 tablespoons white sugar
3 cups cold milk
2 (3.4 ounce) packages instant vanilla pudding mix
1 prepared angel food cake
⅔ cup strawberry jam
3 cups frozen whipped topping (such as Cool Whip®), thawed
½ cup blueberries

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 BANANA TRIFLE



Strawberry Banana Trifle image

No matter where I take this dessert, the bowl is emptied in minutes. It's fun to make because everyone oohs and ahhs over how pretty it is. -Kim Waterhouse, Randolph, Maine

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 14 servings.

Number Of Ingredients 12

1 cup sugar
1/4 cup cornstarch
3 tablespoons strawberry gelatin powder
1 cup cold water
1 pint fresh strawberries, sliced
1-3/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
3 medium firm bananas, sliced
1 tablespoon lemon juice
6 cups cubed angel food cake
2 cups heavy whipping cream, whipped
Additional strawberries or banana slices, optional

Steps:

  • In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside. , In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice; drain and set aside. , Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.

Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 217mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.

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

Betty Crocker's Ultimate Cake Mix Cookbook shares a recipe! Need a spectacular dessert for a crowd? Please everyone with luscious layers of strawberries, cake and pudding. They're sure to return for seconds!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h48m

Yield 16

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
4 cups milk
2 bags (16 oz each) frozen strawberries in light syrup, thawed
1 1/2 cups Cool Whip frozen whipped topping, thawed
1/4 cup slivered almonds, toasted

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.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

STRAWBERRY, BLUEBERRY AND LEMON TRIFLE



Strawberry, Blueberry and Lemon Trifle image

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 15

3 cups blueberries
3/4 cup lemon juice
1 cup granulated sugar
Pinch fine sea salt
2 large eggs plus 4 large egg yolks
6 tablespoons unsalted butter, cut into 1/2-inch cubes
2 pounds strawberries, hulled and thinly sliced
1 tablespoon lemon juice
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch fine sea salt
1 quart heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 angel food cake, torn into bite-size pieces

Steps:

  • For the blueberry lemon curd: In a medium pot, stir the blueberries, lemon juice, granulated sugar and salt to combine, then cook over medium heat, stirring frequently, until the berries break down and the mixture becomes juicy, 5 to 7 minutes. While the mixture heats, whisk together the eggs and egg yolks in a medium bowl.
  • When the blueberries are soft and broken down, strain the mixture into the bowl with the eggs, pressing firmly on the solids inside the strainer to release all of the liquid (discard the solids). Whisk the hot liquid well to combine with the eggs, then return it to the pot.
  • Place the pot over medium-low heat and cook, whisking constantly, until the mixture begins to thicken, 3 to 5 minutes. Once it starts to thicken, switch to a silicone spatula to help ensure you get into the corners of the pot. Whisk or stir in the butter 1 piece at a time, stirring well after each addition. Remove from the heat.
  • Strain the curd into a medium bowl, cover directly with plastic wrap and transfer to the fridge to cool completely (or speed up the process by straining onto a baking sheet and covering directly with plastic wrap).
  • For the strawberry sauce: In a medium pot, toss the strawberries and lemon juice together to combine. Cook over medium heat until the mixture starts to become juicy, 1 to 2 minutes. In a medium bowl, whisk the granulated sugar, cornstarch and salt together to combine.
  • Sprinkle the sugar mixture over the fruit in the pot and stir well to combine. Continue to stir over medium-low heat until the mixture thickens, 1 to 2 minutes. Transfer to a bowl or storage container and store in the refrigerator to cool completely.
  • To assemble the trifle: Place the cream in the bowl of an electric mixer fitted with the whip attachment. Add the powdered sugar and vanilla and whip to stiff peaks.
  • To assemble, start with a layer of whipped cream (using about 1/5 of the cream) in the base of a 9-inch trifle dish, then scatter a layer of angel food cake on top (using about 1/4 of the cake). Top the cake with about half of the blueberry lemon curd, using the back of a spoon to help nudge it into an even layer.
  • Repeat this step, but this time replace the curd with half of the strawberry mixture.
  • Repeat the steps with the whipped cream, blueberry and strawberry layers, continuing to build up layers in the trifle, finishing with a layer of whipped cream. Refrigerate until ready to serve (up to 8 hours).

STRAWBERRY TIRAMISU TRIFLE



Strawberry Tiramisu Trifle image

"We do a lot of entertaining," relates Tammy Irvine of Whitby, Ontario. "I like to make this easy trifle when I want to impress people. Berries make it different from a traditional tiramisu."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 8

1 quart fresh strawberries
1-1/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
4 tablespoons strong brewed coffee, room temperature, divided
2 cups whipped topping
1 package (3 ounces) ladyfingers, split
6 ounces bittersweet chocolate, grated

Steps:

  • Set aside three strawberries for garnish; slice the remaining strawberries. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping., Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight.

Nutrition Facts : Calories 256 calories, Fat 16g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 193mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

STRAWBERRY PEACH TRIFLE



Strawberry Peach Trifle image

If you're looking to serve a lighter, more nutritious dessert, you'll appreciate this tasty trifle recipe. You'll want to make it in a clear glass bowl or trifle dish to show off its fabulous colors.-Taste of Home Cooking School

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 7

3 cups cold fat-free milk
2 packages (1 ounce each) instant sugar-free white chocolate pudding mix
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
3 cups sliced fresh strawberries
2 cups fresh or frozen sliced unsweetened peaches
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Additional sliced fresh strawberries

Steps:

  • In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries.

Nutrition Facts :

STRAWBERRY AND BLUEBERRY ANGEL FOOD TRIFLE



Strawberry and Blueberry Angel Food Trifle image

Had ingredients to make this Trifle dessert was hoping I was able to make this for 4th of July but can make it anytime Enjoy

Provided by Catherine Ferensic

Categories     Fruit Desserts

Time 2h

Number Of Ingredients 5

1 pkg angel food cake
1 pkg strawberries, fresh
1 pkg blueberry
2 pkg vanilla pudding
1 pkg cool whip

Steps:

  • 1. Mix Vanilla Pudding by package directions chill for 2 hours or until set
  • 2. Dice up Angel Food cake or bake One cool cut it up
  • 3. Wash clean cut up berries
  • 4. Layer All ingredients and Repeat until get to the top add pudding Whipped Cream top with blueberries and strawberry

STRAWBERRY ANGEL TRIFLE



Strawberry Angel Trifle image

People always ask for the recipe for this when I make this wonderful strawberry dessert. It makes a beautiful presentation and it's very easy to put together. You can use low fat cream cheese and low fat whipped topping if you're watching calories.

Provided by MSnow

Categories     Dessert

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese
1 (12 ounce) container whipped topping (I like TruWhip)
1 1/2 cups confectioners' sugar (I always sift, then measure)
1 prepared round angel food cake
3 pints strawberries
1 jar prepared strawberry glaze, sometimes called 'strawberry sauce.' Usually found in the produce section of the grocery

Steps:

  • Slice and quarter strawberries, reserving a few for garnish.
  • Add sugar to taste.
  • Cover and refrigerate overnight.
  • Cream sugar and cream cheese.
  • Add whipped topping and beat until light and fluffy.
  • Drain about 3/4 of the liquid produced from soaking the berries; pour the glaze over and stir.
  • Slice cake into 2-inch pieces.
  • Fill a trifle dish or 9-inch deep glass bowl, with layers of the cake, strawberries and then the cream cheese mixture.
  • Garnish with reserved strawberries.
  • Refrigerate at least six hours before serving.

STRAWBERRY ANGEL FOOD TRIFLE



Strawberry Angel Food Trifle image

I think it would be GREAT to add blueberries or pineapple (instead of the strawberries) to this mix too.

Provided by Donna Barre-Brown

Categories     Other Desserts

Number Of Ingredients 5

(1) angel food cake
24 oz. container frozen strawberries, sliced with sugar added
3 cups sugar free vanilla pudding (i use regular pudding)
16 oz. container of whipped cream (i use slightly less than the whole container)
fresh strawberries for garnish

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 CHEESECAKE TRIFLE



Strawberry Cheesecake Trifle image

Awesome! This gives a whole new meaning to strawberry shortcake. Great dessert for after any meal and a definite crowd pleaser and easy to prepare. (cooking time is estimated chill time.)

Provided by Anita Harris

Categories     Dessert

Time 2h15m

Yield 24 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup Cool Whip, thawed
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, thinly sliced

Steps:

  • In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
  • Fold the cool whip into the cream cheese mixture.
  • Gently stir in cake pieces; set aside.
  • Combine strawberries and sugar, stirring until sugar is dissolved.
  • Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.
  • Continue layering; finish with strawberries.
  • Cover with plastic wrap; and chill several hours.

FANTASTIC STRAWBERRY-BANANA TRIFLE



Fantastic Strawberry-Banana Trifle image

This is one of the best trifles, angel food cake, fruit, and then a delicious light whipped fluff in between the layers, this is SO DELICIOUS!!!! This can be completely prepared well in advance and refrigerated until serving which makes this the perfect dessert to serve to guests. You can change the fruit to whatever you like and use whatever flavor pudding mix you like, you could use a chocolate angel food cake instead of the white. Make certain to soak the banana slices in the pineapple juice for about 5-8 minutes so they will not turn brown. This can really be layered anyway you desire, you will get rave reviews when you serve this to family or friends!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 (12 ounce) container cool whip frozen whipped topping, thawed (or use whipped cream)
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3 1/2 ounce) package cream cheese flavor instant pudding mix (or use vanilla pudding mix)
3 large kiwi fruits, peeled and sliced
1 pint fresh strawberries, sliced
3 -4 bananas, sliced
2 (15 ounce) cans crushed pineapple (drained, can use one can, I use two!)

Steps:

  • Prepare a large clear glass trifle bowl or a large glass serving bowl.
  • Drain the pineapple then soak the banana slices in the juice for 5-8 minutes before using for the trifle.
  • In a bowl fold the sour cream with the unprepared cream cheese pudding mix and Cool Whip topping until well combined.
  • Using a serrated knife slice the cake into thirds horizontally.
  • Line the large trifle dish with strawberry and kiwi slices (save some strawberry slices to decorate the top of the trifle).
  • Place one layer of the cake into the bottom if the trifle dish, then top with 1/3 of the banana slices and then spoon and spread 1/3 of the crushed pineapple, then 1/3 of the Cool Whip topping mixture.
  • Repeat with the second cake slice, bananas, pineapple then Cool Whip topping.
  • Repeat one more time ending with the Cool Whip mixture on top.
  • Top with the reserved strawberry slices in decorative fashion.
  • Refrigerate until serving.

Nutrition Facts : Calories 437.1, Fat 14, SaturatedFat 10.3, Cholesterol 12.4, Sodium 447, Carbohydrate 76.5, Fiber 3, Sugar 54.5, Protein 5.4

LITTLE DEBBIE STRAWBERRY SHORTCAKE TRIFLE



Little Debbie Strawberry Shortcake Trifle image

This is a great recipe using "Little Debbie Strawberry Rolls". So delicious and ready in minutes. So easy even the kids can help make it! Little Debbie rolls are Nice to have on hand- keep them in the freezer for quick desserts like this one. Recipe and photo by McKee Foods!

Provided by Pat Duran

Categories     Fruit Desserts

Time 20m

Number Of Ingredients 3

6 individual strawberry shortcake rolls
3 oz pkg. instant banana or vanilla pudding
fresh strawberries

Steps:

  • 1. Place carton of Debbie cakes in freezer for 1 hour. Freezing the cakes makes them easier to slice. Prepare pudding according to package directions.
  • 2. After cakes have had time to freeze, slice them into 1/2 inch pieces. Place a layer of cakes in bottom of a clear serving bowl. Top with 1/2 the pudding. Repeat. Arrange remaining pieces of cake on top and garnish with sliced strawberries.
  • 3. Note: Try the coconut and jelly one too with coconut pudding.

STRAWBERRY SHORTCAKE TRIFLE



Strawberry Shortcake Trifle image

As pretty as a picture, this quick-and-easy dessert from Crystal Edwards of Van Alstyne, Texas, makes any gathering seem special. Busy cooks will appreciate the make-ahead convenience and the use of purchased pound cake.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 9

2 cups cold 2% milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 package (8 ounces) cream cheese, softened
2 teaspoons almond extract
1 carton (8 ounces) frozen whipped topping, thawed, divided
2 cups sliced fresh strawberries
1 carton (13-1/2 ounces) strawberry glaze
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
1/4 cup slivered almonds, toasted

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese and extract until smooth. Fold in 2 cups whipped topping., In another bowl, gently combine strawberries and glaze. In a 3-qt. trifle bowl, layer half of the cake cubes, pudding mixture and strawberry mixture. Repeat layers. Garnish with remaining whipped topping. Refrigerate until serving. Sprinkle with almonds just before serving.

Nutrition Facts : Calories 336 calories, Fat 17g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 309mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use fresh strawberries for the best flavor. If fresh strawberries are not available, you can use frozen strawberries that have been thawed.
  • If you are using frozen strawberries, be sure to drain them well before adding them to the trifle. This will prevent the trifle from becoming too watery.
  • For a boozy trifle, add a splash of your favorite liqueur to the strawberry mixture. Amaretto, Chambord, or Grand Marnier are all good options.
  • If you don't have any ladyfingers, you can use sponge cake or pound cake instead.
  • Be sure to chill the trifle for at least 4 hours before serving. This will allow the flavors to meld and the trifle to set.
  • Garnish the trifle with fresh strawberries, whipped cream, or chocolate shavings before serving.

Conclusion:

Strawberry trifle is a classic dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its layers of strawberries, ladyfingers, and custard, this trifle is sure to be a hit with everyone who tries it.

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