Strawberry Trifle
User Reviews
5
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Prep Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8
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Course
Dessert
Strawberry Trifle
Description
The Strawberry Trifle begins by slicing strawberries and letting them macerate with sugar for 20-30 minutes, extracting their juice and intensifying sweetness. The cake is cut into cubes, providing light, tender pieces that soak up the fruit juices and pudding.
Cold heavy whipping cream is beaten to stiff peaks, then folded in gradually with vanilla pudding to lighten and add creaminess without weighting down the dessert. The trifle is assembled in layers, alternating strawberries, cake, and the whipped pudding mixture to balance textures and flavors.
This chilled dessert works well served fresh on the day it is made, offering a pleasant contrast of sweet, tart, and creamy components. Leftover trifle can be stored in the refrigerator for up to one day before it begins to lose structure.
For convenience, prepared vanilla pudding may be substituted by using instant or cook-and-serve pudding mixes prepared according to package instructions. Keeping the mixing tools and bowl cold helps achieve better whipped cream volume.
Ingredients
- 2 pounds strawberry fresh
- ½ cup granulated sugar
- 1 pound cake or 1 (10-inch) angel food cake, loaf
- 2 cups heavy whipping cream cold
- 1 vanilla pudding chilled, homemade, batch
Instructions
- Place the beaters for your electric hand mixer in the freezer to get cold while you prepare the rest of the ingredients. This will help the cream to whip better later. If you plan to use a metal bowl, you can also chill that.
- Slice the strawberries and add them to a bowl. Stir in the granulated sugar. Allow the berries to sit for 20-30 minutes.
- Using a serrated knife, cut the cake into cubes. Set aside.
- Once the mixer beaters are cold, pour the cold cream into a large mixing bowl. Mix on medium speed until the cream starts to thicken, then increase the speed to high and beat until stiff peaks form.
- Set aside about 2 cups of the whipped cream. Keep in the refrigerator until ready to use.
- In a separate large bowl, stir about 1 cup of the remaining whipped cream into the vanilla pudding. Don’t worry about gently folding it in yet; this addition is just to help lighten the mixture.
- Add the rest of the remaining whipped cream, about ⅓ at a time, gently folding it with a spatula into the pudding until no streaks remain. If needed, pop this back into the refrigerator until ready to assemble.
- To assemble the trifle, layer ¼ of the cake cubes into the bottom of a trifle dish. Top with ¼ of the macerated strawberries, making sure to include some of their juices. Top the strawberries with ¼ of the pudding mixture. Repeat the layers, ending with the last of the pudding mixture.
- Top the trifle with the reserved whipped cream. Chill for at least 1 hour before serving. If desired, garnish with additional strawberries and a sprig of fresh mint.
Notes
- Best served the same day to maintain cake texture and creaminess.
- Store leftovers refrigerated and consume within one day for optimal freshness.
- Instant or cook-and-serve pudding mixes may be used instead of homemade vanilla pudding.
- Chilling mixing beaters and bowls before whipping cream can improve volume and stiffness.
User Reviews
Overall Rating
5
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