Spectacular Strawberry Trifle Recipes

SUPER STRAWBERRY TRIFLE

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.

STRAWBERRY TRIFLE

Steps:

• In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

STRAWBERRY TRIFLE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely in pan, about 1 hour.
• While cake is cooling, in large bowl, beat pudding mixes into milk with whisk about 2 minutes or until blended.
• Cut or tear cake into 1-inch pieces. In 3 1/2-quart glass trifle bowl, arrange half the pieces, cutting pieces to fit shape of bowl. Pour half of the thawed strawberries (with syrup) over cake; spread with 2 cups of the pudding. Place remaining cake pieces on pudding and around edge of bowl. Top with remaining strawberries and pudding. Cover; refrigerate at least 2 hours until chilled.
• Spread whipped topping over top of cake. Sprinkle with almonds. Store covered in refrigerator up to 12 hours.

STRAWBERRY TRIFLE

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.

SPECTACULAR STRAWBERRY TRIFLE

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.