Festive Strawberry Trifle Recipes

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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

STRAWBERRIES AND CREAM TRIFLE



Strawberries and Cream Trifle image

Very quick easy dessert!

Provided by Michellelauren

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 45m

Yield 12

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1 ½ cups sweetened condensed milk
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 angel food cake, cubed
3 pints fresh strawberries, hulled and sliced

Steps:

  • Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
  • Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.

Nutrition Facts : Calories 377.8 calories, Carbohydrate 50.8 g, Cholesterol 33.5 mg, Fat 17.4 g, Fiber 2.2 g, Protein 7 g, SaturatedFat 12.3 g, Sodium 321.4 mg, Sugar 31.7 g

INDIVIDUAL STRAWBERRY TRIFLES



Individual Strawberry Trifles image

Provided by Giada De Laurentiis

Time 25m

Yield 2 servings, plus extra

Number Of Ingredients 9

1 quart fresh strawberries, halved
1/3 cup aged balsamic vinegar
3 cups heavy cream
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1 (1 pound) fresh pound cake
1/3 cup amaretto liqueur
2 amaretto cookies, for garnish
Mint, for garnish

Steps:

  • In a small shallow casserole dish, toss the strawberries with vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
  • In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip until stiff peaks. Set aside.
  • Using a serrated knife, slice pound cake lengthwise into 1/2-inch thick slices. You will only need 2 slices. Using a 2-inch cookie cutter, cut out 2 circles from each cake slice. Line up 2 high ball glasses (about 2 to 2 1/2 inches in diameter and 4 1/2 to 5 inches high) and place 1 cake circle in the bottom of each. Brush cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Cover each glass with plastic wrap and keep in the refrigerator until serving. Use remaining cake, cream and strawberries to create a more humble trifle dish.
  • Cover trifles with plastic wrap and refrigerate for at least 2 hours so that the flavors can marry.
  • About 15 minutes before serving, take trifles out of the refrigerator so that they can warm slightly. Grate a generous shower of amaretto cookie over top and garnish with a mint sprig.

SPECTACULAR STRAWBERRY TRIFLE



Spectacular Strawberry Trifle image

This recipe makes a very impressive looking, scrumptious dessert for a large crowd. I've make it frequently for family reunions, and it has always gotten rave reviews.

Provided by Dee514

Categories     Dessert

Time 30m

Yield 6 Quarts, 24-36 serving(s)

Number Of Ingredients 11

3 poundcake (frozen are fine, thaw before using)
2 -3 cups strawberry jam (preferably homemade)
1 pint orange-flavored liqueur
3 pints fresh strawberries, washed,hulled and halved
3 packages instant vanilla pudding (4 serving size)
6 cups milk
2 packages unfilled split ladyfingers
1 quart whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla
1 pint fresh strawberries, washed and hulled (for garnish)

Steps:

  • You will need a 6 quart trifle bowl or a punch bowl for this.
  • Slice 1 pound cake into 3 even layers.
  • Generously spread each layer with strawberry jam.
  • Arrange layers in the bottom of trifle bowl/punch bowl, cutting the pieces to fit the entire bottom.
  • Pour 1/2 cup liqueur over the cake.
  • Next, layer 1 pint of halved strawberries over the cake.
  • In a bowl, mix vanilla pudding and milk according to package directions.
  • Pour 1/3 of the pudding over strawberry layer.
  • Spread split lady fingers liberally with strawberry jam.
  • Stand the lady fingers around the edge of the bowl, so that 1-2 inches of the lady fingers are above the rim of the bowl.
  • Drizzle lady fingers with 1/2 cup of liqueur.
  • Repeat the layering procedure two more times, with the remaining pound cakes, strawberry halves, liqueur and vanilla pudding.
  • This should fill the bowl to about 1 inch of the top of the lady fingers.
  • Cover and refrigerate for about 1 hour.
  • Just before serving, whip cream until almost stiff.
  • Add powdered sugar and vanilla to cream and whip until stiff.
  • Mound whipped cream on top of the trifle, garnish with whole strawberries.

Nutrition Facts : Calories 494.9, Fat 24.6, SaturatedFat 14.9, Cholesterol 145.8, Sodium 384.9, Carbohydrate 64.8, Fiber 1.8, Sugar 33.4, Protein 5.4

FESTIVE STRAWBERRY TRIFLE



Festive Strawberry Trifle image

This is a to "die-for" strawberry trifle. It is easy to make, or can be used with frozen berry slices, as well. This is beautiful for all holidays, dinner parties or just to treat yourselves! I found this on Diana's Desserts and have made a few minor changes, not that it needed it, but I can't help myself.

Provided by Manami

Categories     Dessert

Time 2h40m

Yield 1 trifle, 10 serving(s)

Number Of Ingredients 14

1 chocolate pound cake or 1 regular poundcake
8 ounces cream cheese
16 ounces sour cream
1 (3 1/2 ounce) package vanilla pudding mix
1 cup milk
3/4 cup granulated sugar
2 pints fresh strawberries, washed and hulled, halved or
frozen strawberries, halved, if necessary
1/4 cup sliced almonds
2 -3 cups whipped cream
1 teaspoon almond extract
Amaretto, to douse the cubed cake
6 -10 strawberries
chocolate curls

Steps:

  • Arrange a layer of lady fingers or chocolate pound cake cubes in the bottom of a large glass trifle bowl or other glass bowl, and douse with amaretto.
  • Whip the cream cheese and sour cream with sugar and add the pudding mixed with milk until you get a smooth mixture.
  • Divide mixture into two and cover the lady fingers or chocolate pound cake or regular pound cake, that has had a sprinkling or two of amaretto over and through it, with half the quantity.
  • Decorate with strawberry halves and sliced almonds, and cover with whipped cream.
  • Repeat the arrangement of the layers, and top with whole strawberries and whipped cream.
  • Garnish trifle with chocolate curls.
  • Keep trifle refrigerated long enough to allow to chill and for the flavors to marry.
  • Enjoy!

Nutrition Facts : Calories 447.9, Fat 24.6, SaturatedFat 13, Cholesterol 120.8, Sodium 241.2, Carbohydrate 51.5, Fiber 2.2, Sugar 36.9, Protein 7.4

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