strawberry trifle

This Triple Berry Trifle recipe is easy to make and so delicious! It's a light, no bake dessert that's filled with layers of angel food cake, pudding &amp; fresh berries. This trifle is perfect for parties and holidays!

Triple Berry Trifle Recipe

milk

Angel food cake (about 12 oz), cut into pieces

strawberries

blueberries

raspberries

oz cool whip (or homemade whipped cream)

1. Add pudding mix and milk to a large bowl and make according to package directions.

2. Add about half of the angel food cake pieces to the trifle dish.

3. Top with about 1/2 of the prepared pudding.

4. Top pudding with about 1/2 cup of each kind of berry.

5. Top berries with about half of the cool whip.

7. Finish off trifle with additional berries on top.

8. Refrigerate for about 2-3 hours, until ready to serve.

*could be replaced with vanilla flavored pudding if you can&#8217;t find the cheesecake flavored pudding

I never leave reviews, but i made this for a Memorial Day party we were attending and it was a HIT! Literally so easy and so delicious! I might have had half of the trifle myself but thats another story.. I also gave some to by 1 year old and he nearly attacked me to have more. Definitely 5 stars in my book!

Took it to a cookout this weekend and everyone LOVED it. Thank you for the recipe it was delicious

My family has made this dessert often through the years but with some small changes.   For the pudding, we mix two small boxes of vanilla instant pudding, 3 cups of milk, half a teaspoon of rum extract (I add more to taste at times), and then fold a about half of a container of Cool Whip into  it.   Our layers end up being angel food cake, pudding mixture, fruit, etc.  Then we top with the remaining Cool Whip and berries as decoration!

This is delicious. I have made it with sugar-free pudding for my diabetic sister and 2 boxes is plenty. I’ve also used frozen berries but I do thaw them first so they don’t make the trifle soggy. My favorite is to substitute white chocolate pudding for the cheesecake pudding. 

Artfully layered, sliced ripe strawberries, cubed angel food cake, and creamy whipped vanilla pudding make this strawberry trifle a dessert to be remembered.

Strawberry Trifle

2% milk

yogurt

(3.4 oz) instant vanilla pudding

orange zest

(16 oz) heavy cream, chilled

(1-inch cubes) angel food cake

strawberries ((about 1 pound))

In a large mixing bowl, beat heavy cream with a hand mixer (or stand mixer) at medium speed for 3-4 minutes or until stiff peaks form. Set aside.

In a separate mixing bowl, beat milk, yogurt, and pudding mix, until thickened, about 2 minutes. Fold in orange peel and whipped cream until just combined. Do not overmix.

Place half the angel food cake cubes in 3 quart trifle bowl. Arrange one third of the strawberries around sides of bowl and over cake. Spoon half of pudding mixture over strawberries. 

Repeat layers once, and top with remaining berries. 

For best taste and texture, refrigerate two hours before serving.

https://embed.mediavine.com/videos/yab5tqnron6uaqbfwmnc

Strawberry Champagne Trifle from Delish.com.

Strawberry Champagne Trifle

vanilla cake mix

champagne,

c. butter

lb. strawberries, sliced

c. champagne

heavy cream

sugar

Bake cake: Preheat oven to 350° and line a 9”-x-13” baking sheet with parchment paper. In a large bowl, beat cake mix, champagne, melted butter, and egg whites. Pour into prepared pan and bake until a toothpick inserted into the center comes out clean, about 25&nbsp;minutes. Let cool completely.&nbsp;

Make champagne syrup: In a small saucepan over medium heat, add champagne and simmer until reduced to about ¼ cup. Let cool completely.&nbsp;

Yes yes yes.  Added more strawberries but yes

https://streaming.hearstdigitalstudios.com/b0dc3f18-7961-4787-b62e-4a3dbb3abed5/video_rover_16x9_1080p_hd_1532702172_42441.mp4

There's A Shocking Amount Of Bubbly In This Strawberry Champagne Trifle

An easy 5-ingredient fresh strawberry dessert salad. This Strawberry Shortcake Fluff Salad is a refreshing twist on classic strawberry shortcake. Only 15 minutes to make and just in time for summer potlucks. Delicious strawberry shortcake flavor you love now with more of the classic strawberry and cream topping enveloping each bite of cake.

Strawberry Shortcake Fluff Salad

strawberries,

½ loaf pound cake or

10.5 oz mini marshmallows

oz whipped cream topping

oz sweetened condensed milk

Cut pound cake or angel food cake in half.Cut any dark edges off  ½ loaf cake. Cut half the loaf cake into 1½ inch cubes.NOTE: Cake can be from a bakery or box mix. It should be plain without any frosting/filling. For box mixes, use a pound cake or angel food cake boxed cake mix and bake according to package instructions.

Mix whipped cream topping and sweetened condensed milk together in a large bowl.

Stir in mini marshmallows.

Slice strawberries; add to bowl.

Fold ingredients together until well combined.

Cover and refrigerate until ready to serve.

Serve within 1-3 days.

TIP: The sugar in the marshmallows will melt the longer it sits; usually by day 2. To fix texture, simply cut remaining cake into cubes or stir in 1-2 tbsp vanilla or cheesecake pudding.

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!

Lemon Strawberry Trifle

lemon

milk (or unsweetened almondmilk)

whipped topping (thawed, divided)

strawberries (sliced)

lemon curd

Angel food cake

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.

I made this a couple years ago for the first time and it is now my husband's request every year for his birthday treat. I use half and half or whole milk instead of almond milk (go big or go home, lol) to make it extra decadent. Perfect for a summer dessert too, nice and cool and delicious!

For the Fourth of July celebration, I add blueberries so we have a red, white and blue dessert. Yummy!

I made this for a tea party I hosted and O.M.G everyone loved it. Leftovers were brought into my mancandy's workplace -- they thought it was delicious. Sent pictures to my family and they thought a professional made it.

As for me? It's my new favorite dessert!!! I think next time to get a bit more strawberry flavor I might add a layer of strawberry jam/preserves on the pound cake layer. Also, for the garnish, I needed a couple more strawberries, I couldn't believe I went through 2 lbs! Also -- I used meyer lemons for your lemon curd recipe -- amazing.

Can't thank you enough, Trish!

https://content.jwplatform.com/videos/s1RbVZGP.mp4

This Lemon Strawberry Trifle is what dreams are made of! 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!

Strawberry shortcake trilfe is summer in a cup! It&#39;s layers of whipped cream, fresh strawberries, strawberry sauce, and a homemade strawberry cake. So delish!

Strawberry Shortcake Trifle

unsalted butter (at room temperature)

¼ cup canola or vegetable oil

eggs

strawberry gelatin powder

all-purpose flour

baking powder

salt

baking soda

sour cream

vanilla extract

cornstarch

water

whipped cream topping

Preheat oven to 350 degrees.

In a mixing bowl, combine butter, oil, and sugar and beat on medium high speed until nice and fluffy, about 5 minutes.

Add eggs, one at a time, and beat until incorporated.

Next, add strawberry puree and gelatin powder and slowly mix into batter.

In a separate medium-sized bowl, sift together all-purpose flour, baking powder, salt, and baking soda.

Slowly add half of the flour mixture to the mixing bowl and mix on low until combined.

Then add sour cream and combine on low.

Pour in the remaining flour mixture and mix on low until well incorporated.

Lastly, add vanilla extract and mix until the entire batter is smooth (just be careful not to overmix the batter).

Evenly pour the strawberry cake batter into a 9x13 pan sprayed with nonstick baking spray. Bake in the oven for 25-35 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and cool in pan for 10 minutes, then transfer to cooling racks.

For the Cake:

In a small saucepan, whisk together sugar, cornstarch, and salt.

Add in strawberries and water. Whisk until combined and all sugar is hydrated.

Heat on medium-high heat until the mixture begins to boil, using a whisk to gently crush strawberries, releasing their juices.

Reduce to medium and let simmer for about 3 minutes, until mixture thickens.

Remove from heat and cool to room temperature before using.

For the Strawberry Sauce

Once the cake is cool, cut the cake into small squares.

To assemble the trifle, place small squares of cake into the bottom of a trifle dish, then layer with whipped cream topping.

Next, add a tablespoon of strawberry glaze and follow up with fresh strawberry slices.

Repeat steps until glass is full.

Add whipped cream to the top of glasses and garnish with fresh strawberries.

Assemble the trifle

I have made strawberry trifle for years. I use cream cheese pound cake, strawberry pastry cream with fresh strawberries.  The whipped cream is on top.  This recipe sounds delicious so will try it in June when fresh strawberries are available. Also can you use freeze dried strawberries made into a powder to replace the jello?

What a delightful strawberry dessert. Can't wait to try it!

What a delightful strawberry shortcake trifle recipe!  The addition of the strawberry flavored cake makes this extra special and tasty.  I hope to make again to serve for the family's Easter brunch.

Looks too good to eat in my humble opinion, thanks for sharing!

This looks tremendous, Thanks for sharing.

The Strawberry Trifle is a beautiful dessert that combines layers of sweetened whipped cream cheese, fresh strawberries, and fluffy pound cake.

fine sea salt (+ 1/4 teaspoon, separated)

cold, heavy whipping cream

confectioners' sugar

cream of tartar

(8-ounce) blocks cream cheese,

(16-ounce) store-bought pound cake (completely

Reserve a handful of the prettiest berries for garnishing your trifle. Then, cut large strawberries into quarters and medium-to-small strawberries in half. Add 3 cups of chopped strawberries to a food processor fitted with a blade attachment (you could also use a blender). Process until smooth and pureed.

Add the strawberry puree to a small saucepan along with sugar, lemon juice, cornstarch, and a pinch of fine sea salt. Whisk to combine and place over medium-high heat. Allow the mixture to reach a boil, then reduce the heat to maintain a simmer. Simmer for about 5 minutes or until thickened, stirring often. Set aside to cool completely.

Transfer the cooled glaze to a medium-sized mixing bowl and add the remaining strawberries. Toss until evenly coated in the glaze and set aside.

FOR THE STRAWBERRY LAYER:

Add the whipping cream, confectioners&#39; sugar, cream of tartar, and 1/4 teaspoon of salt to a stand mixer fitted with a whisk attachment and mix on medium speed until stiff peaks form (you could also use a large bowl and a handheld mixer). Add the vanilla and mix until evenly combined.

Add the cream cheese to a separate large mixing bowl and use a handheld mixer on medium speed to mix until smooth. Add about a 1/4 of the whipped cream to the cream cheese and mix on medium speed until combined. Continue adding the whipped cream to the cream cheese in this manner until all has been added and combined.

FOR THE SWEETENED, WHIPPED CREAM CHEESE LAYER:

Add a thin layer of the sweetened, whipped cream cheese layer to the bottom of your trifle dish. Then, scatter half of the pound cake across the cream cheese base. Spoon half of the strawberry mixture evenly over the pound cake. Next, add half of the sweetened, whipped cream cheese and use the back of a spoon or an offset spatula to spread it to the edges of the trifle dish. Repeat this layering starting with the remaining pound cake, topping with the remaining strawberries and the last of the sweetened, whipped cream cheese.

Top 7 strawberry trifle recipes from across the web

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Triple Berry Trifle Recipe

Strawberry Trifle

Strawberry Champagne Trifle

Strawberry Shortcake Fluff Salad

Lemon Strawberry Trifle

Strawberry Shortcake Trifle

Strawberry Trifle

Top 7 strawberry trifle recipes from across the web

The most viewed strawberry trifle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Triple Berry Trifle Recipe

Strawberry Trifle

Strawberry Champagne Trifle

Strawberry Shortcake Fluff Salad

Lemon Strawberry Trifle

Strawberry Shortcake Trifle

Strawberry Trifle

The most viewed strawberry trifle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine