STRAWBERRIES AND CREAM TRIFLE RECIPES

STRAWBERRIES 'N' CREAM TRIFLE RECIPE: HOW TO MAKE IT

Strawberries 'n' Cream Trifle Recipe: How to Make It image

My mother-in-law gave me this recipe, which I lightened up by using less milk, reduced-fat whipped topping and angel food cake instead of pound cake. It's good made with fresh peaches or blueberries, too. —Pamela Gainer of Sand Ridge, West Virginia

Provided by Taste of Home

Categories Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1/2 cup sweetened condensed milk
1-1/2 cups cold water
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces)
4 cups sliced fresh strawberries
3 whole fresh strawberries

Steps:

In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes., Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries.

Nutrition Facts : Calories 156 calories, FatContent 3g fat (3g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 223mg sodium, CarbohydrateContent 28g carbohydrate, FiberContent 1g fiber), ProteinContent 3g protein.

STRAWBERRIES AND CREAM TRIFLE RECIPE - FOOD.COM

Strawberries and Cream Trifle Recipe - Food.com image

Strawberries and cream trifle is a lovely traditional English spring or summertime dessert of luscious fresh strawberries nestled amongst layers of sponge cake, sherry laced preserves, and fresh whipped cream arranged in a pretty glass trifle dish. If desired, add a layer of freshly prepared custard sauce recipe #286831. Delicious! A beautiful addition to the dessert table, or for a ladies luncheon or Afternoon Tea.

Total Time 20 minutes

Prep Time 20 minutes

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

2 quarts ripe fresh strawberries, washed, hulled and sliced (with a few choice whole berries reserved)
4 cups cubed sponge cakes (pound cake, angel food cake, or lady fingers may be substituted)
1 cup strawberry preserves
3 tablespoons sherry wine (brandy or orange juice may be substituted)
1 pint whipping cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
1 1/2 cups prepared custard, sauce (optional, see Classic Custard Sauce)

Steps:

In a chilled bowl with chilled beaters, whip the cream until thickened. Beat in the sugar and the vanilla, continue beating until stiff peaks form. Do not over beat.
In a large bowl, stir together the strawberry preserves with the sherry or brandy, stirring well to combine; gently stir in the strawberries.
In a glass trifle dish or individual dessert dishes, alternately layer the strawberries mixture, cake cubes, whipped cream, and the custard sauce (if using).
Top with whipped cream and decorate with several of the choicest berries.
Serve immediately, or cover and chill until serving time. Best if eaten the same day.

Nutrition Facts : Calories 315.9, FatContent 18, SaturatedFatContent 11, CholesterolContent 65.2, SodiumContent 30.7, CarbohydrateContent 34.5, FiberContent 2.7, SugarContent 23, ProteinContent 1.9

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