Chocolate Strawberry Trifle Recipes

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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 :

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

ULTIMATE CHOCOLATE STRAWBERRY TRIFLE



Ultimate Chocolate Strawberry Trifle image

I get rave reviews on this recipe. It is the perfect amount of chocolate with the strawberries. Tip: Watch how many brownies you place on the bottom layer. If you put to many you may not have enough room to finish the top layer.

Provided by Mek5709

Categories     Dessert

Time 55m

Yield 1 dessert

Number Of Ingredients 8

1 (19 7/8 ounce) package brownie mix
1 (4 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen extra creamy whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, cleaned, hulled, and halved
1 (1 1/2 ounce) chocolate candy bars

Steps:

  • 1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
  • 2. In large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in 8 ounces of the extra creamy whipped topping until no streaks remain.
  • 3. In trifle bowl or glass serving dish place half the brownies, half the pudding mixture, half the strawberries, and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

CHOCOLATE STRAWBERRY TRIFLE



Chocolate Strawberry Trifle image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 16 servings (1 cake)

Number Of Ingredients 20

1/2 cup vegetable oil, plus extra for greasing pan
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2 extra-large eggs
1 cup buttermilk
2 teaspoons pure vanilla extract
1 cup boiling water
3/4 cup good quality strawberry jam
Chocolate Ganache, recipe follows, optional
1 cup sherry or fortified wine* (recommended: Marsala wine) - See Cook's Note
4 cups strawberries, hulled and sliced
2 to 3 tablespoons sugar
2 to 3 cups heavy cream
Bunch fresh mint sprigs, for garnish
1 cup heavy cream
10 ounces semisweet chocolate, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease 2 9-inch round cake pans and line the bases with parchment paper. Set the prepared pans aside.
  • Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add the eggs, buttermilk, oil, and vanilla and whisk together. Add the boiling water to the bowl and whisk to incorporate well. Divide the batter equally between the 2 prepared pans.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, and then turn the cake out onto a wire rack. Remove the parchment from both layers. Turn one of the cakes right side up to be the top layer. Allow the cakes to cool completely, about 1 hour. Once cool, place the first cake layer, with the bottom of the cake facing up, on a cooling rack set over a baking pan or on a cake plate and spread the jam on top of the cake, leaving a 1/2-inch border of cake. Top the jam with the second cake layer, that has been turned right side up. Pour the ganache over the cake, if using.
  • Put the strawberries in a small bowl and sprinkle with sugar to the desired sweetness. Set the bowl aside. In another bowl, add the cream and softly whip with a hand whisk or electric mixer, and set aside until needed.
  • Cut one slice of cake and lay in a dessert dish. Sprinkle the cake with about 1 tablespoon of sherry. Spoon 1/3 cup of the sugar and strawberries mixture over the cake, and then top with a large spoonful of whipped cream. Add a fresh mint sprig for garnish.
  • In a small saucepan, heat the heavy cream over medium heat until little bubbles appear around the edges. Remove the saucepan from the heat and immediately add the chocolate. Shake the pan to submerge the chocolate and leave it to melt for a couple of minutes. Stir gently to mix the chocolate to a smooth cream. Set the mixture aside for 20 to 30 minutes to thicken to a spreadable consistency. Stir through a few times as it's cooking over low heat to keep the ganache smooth.
  • Pour the thickened ganache in a wide ribbon around the circumference of the cake and with a spatula gently push the ganache over the edges. It should fall in thick waves. Fill in the middle with more ganache and swirl the ganache into luscious billows.

CHOCOLATE STRAWBERRY TRIFLE



Chocolate Strawberry Trifle image

Provided by Food Network

Categories     dessert

Time 2h12m

Yield 16 servings (1 cake)

Number Of Ingredients 20

1/2 cup vegetable oil, plus extra for greasing pan
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2 extra-large eggs
1 cup buttermilk
2 teaspoons pure vanilla extract
1 cup boiling water
3/4 cup good quality strawberry jam
Chocolate Ganache, recipe follows, optional
1 cup sherry or fortified wine* (recommended: Marsala wine)
4 cups strawberries, hulled and sliced
2 to 3 tablespoons sugar
2 to 3 cups heavy cream
Bunch fresh mint sprigs, for garnish
1 cup heavy cream
10 ounces semisweet chocolate, coarsely chopped

Steps:

  • For the chocolate cake: Preheat the oven to 350 degrees F.
  • Grease 2 9-inch round cake pans and line the bases with parchment paper. Set the prepared pans aside.
  • Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add the eggs, buttermilk, oil, and vanilla and whisk together. Add the boiling water to the bowl and whisk to incorporate well. Divide the batter equally between the 2 prepared pans.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, and then turn the cake out onto a wire rack. Remove the parchment from both layers. Turn one of the cakes right side up to be the top layer. Allow the cakes to cool completely, about 1 hour. Once cool, place the first cake layer, with the bottom of the cake facing up, on a cooling rack set over a baking pan or on a cake plate and spread the jam on top of the cake, leaving a 1/2-inch border of cake. Top the jam with the second cake layer, that has been turned right side up. Pour the ganache over the cake, if using.
  • For trifle toppings: Put the strawberries in a small bowl and sprinkle with sugar to the desired sweetness. Set the bowl aside. In another bowl, add the cream and softly whip with a hand whisk or electric mixer, and set aside until needed.
  • In a small saucepan, heat the heavy cream over medium heat until little bubbles appear around the edges. Remove the saucepan from the heat and immediately add the chocolate. Shake the pan to submerge the chocolate and leave it to melt for a couple of minutes. Stir gently to mix the chocolate to a smooth cream. Set the mixture aside for 20 to 30 minutes to thicken to a spreadable consistency. Stir through a few times as it's cooking over low heat to keep the ganache smooth.
  • Pour the thickened ganache in a wide ribbon around the circumference of the cake and with a spatula gently push the ganache over the edges. It should fall in thick waves. Fill in the middle with more ganache and swirl the ganache into luscious billows.
  • Cook Time: 10 minutes
  • Inactive Prep Time: 20 to 30 minutes
  • Ease of preparation: easy

WHITE CHOCOLATE AND STRAWBERRY TRIFLE



White Chocolate and Strawberry Trifle image

I love trifles! They are such a beautiful dessert and always have the most delicious ingredients! This trifle is beautiful and delicious!

Provided by Dine Dish

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 (3 1/2 ounce) package vanilla pudding mix
3 cups milk
6 white chocolate baking squares, coarsely chopped
16 ounces Cool Whip, thawed
1/2 frozen pound cake, thawed
1/4 cup orange liqueur or 1/4 cup orange juice
2 1/2 cups sliced and sweetened fresh strawberries
5 white chocolate baking squares, grated
6 -8 whole strawberries (to garnish)
1 white chocolate baking square, melted and cooled

Steps:

  • Prepare pudding with milk according to package directions.
  • Remove from heat.
  • Stir in 6 squares of chocolate until melted and smooth.
  • Cover with plastic wrap and chill.
  • Fold in 1 cup of whipped topping.
  • Cut cake into small cubes and drizzle with liqueur.
  • In the bottom of a deep glass bowl, layer half of the cake cubes, half the berries, half the pudding, and half the grated chocolate.
  • Repeat layers, ending with chocolate.
  • Top with remaining whipped topping.
  • Garnish with berries.
  • Drizzle melted chocolate over top.

Nutrition Facts : Calories 603.6, Fat 34.9, SaturatedFat 23.6, Cholesterol 29.6, Sodium 263.2, Carbohydrate 67.7, Fiber 1.3, Sugar 50.2, Protein 7.6

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

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