STRAWBERRIES 'N' CREAM TRIFLE
My mother-in-law gave me this recipe, which I lightened up by using less milk, reduced-fat whipped topping and angel food cake instead of pound cake. It's good made with fresh peaches or blueberries, too. -Pamela Gainer of Sand Ridge, West Virginia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes., Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries.
Nutrition Facts : Calories 156 calories, Fat 3g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 223mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY TRIFLE
Betty Crocker's Ultimate Cake Mix Cookbook shares a recipe! Need a spectacular dessert for a crowd? Please everyone with luscious layers of strawberries, cake and pudding. They're sure to return for seconds!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h48m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g
STRAWBERRY CHEESECAKE TRIFLE
For a dessert that looks as great as it tastes, this one can't be beat! Layers of rich pound cake, luscious cream and sweet strawberries make this treat very inviting. -Marnie Stoughton, Glenburnie, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a bowl, toss strawberries with 1/2 cup sugar; set aside. , In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside. , Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 344 calories, Fat 25g fat (15g saturated fat), Cholesterol 104mg cholesterol, Sodium 129mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
SIMPLE BERRY AND VANILLA CREAM TRIFLE
It only takes 30 minutes to create this beautiful and delicious arrangement of fresh berries, butter loaf cake and whipped topping.
Provided by By Arlene Cummings
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
- In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
- Cover with plastic wrap; refrigerate until ready to serve.
Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g
STRAWBERRIES AND CREAM TRIFLE
Very quick easy dessert!
Provided by Michellelauren
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 45m
Yield 12
Number Of Ingredients 5
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
STRAWBERRY TRIFLE
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
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
STRAWBERRY CREAM TRIFLE
This recipe is from Pampered Chef. It is sooo good! And so easy to throw together! You can use vanilla or white chocolate pudding and pie filling instead of the cheesecake flavoring.
Provided by Marz7215
Categories Dessert
Time 40m
Yield 1 trifle, 12 serving(s)
Number Of Ingredients 8
Steps:
- Coarsely chop almonds. Cut pound cake into 1 inch cubes; set aside.
- Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In a small bowl combine fresh and frozen strawberries, mix well.
- Juice lemon to measure 2 tablespoons. Place in a large bowl and whisk in yogurt and pudding mix until smooth. Put half of the cool whip container in bowl and fold mixture inches Reserve the other half of the cool whip.
- To assemble trifle: place one third of the pound cake into bottom of a trifle bowl. Top pound cake with one-third of strawberry mixture. Top with half the yogurt mixture, spreading evenly. Sprinkle with one third of toasted almonds. Repeat layers one more time. Top with remaining pound cake cubes and remaining strawberries.
- To garnish, spread reserved cool whip topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over cool whip. You can then sprinkle with powdered sugar and create a strawberry "fan" with reserved strawberry. To do this just use an egg slicer and place strawberry, stem down in the slicer. Slice most of the way down through the wires. Remove the strawberry from the wires and gently fan out the slices.
Nutrition Facts : Calories 295.3, Fat 12.4, SaturatedFat 6, Cholesterol 18.2, Sodium 145.9, Carbohydrate 43.6, Fiber 2.8, Sugar 15.9, Protein 5.8
STRAWBERRIES AND CREAM TRIFLE
Strawberries and cream trifle is a lovely traditional English spring or summertime dessert of luscious fresh strawberries nestled amongst layers of sponge cake, sherry laced preserves, and fresh whipped cream arranged in a pretty glass trifle dish. If desired, add a layer of freshly prepared custard sauce recipe #286831. Delicious! A beautiful addition to the dessert table, or for a ladies luncheon or Afternoon Tea.
Provided by BecR2400
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a chilled bowl with chilled beaters, whip the cream until thickened. Beat in the sugar and the vanilla, continue beating until stiff peaks form. Do not over beat.
- In a large bowl, stir together the strawberry preserves with the sherry or brandy, stirring well to combine; gently stir in the strawberries.
- In a glass trifle dish or individual dessert dishes, alternately layer the strawberries mixture, cake cubes, whipped cream, and the custard sauce (if using).
- Top with whipped cream and decorate with several of the choicest berries.
- Serve immediately, or cover and chill until serving time. Best if eaten the same day.
STRAWBERRIES AND CREAM TRIFLE
Steps:
- 1. WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
- 2. STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
- 3. REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.
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SIMPLE STRAWBERRY TRIFLE RECIPE - FEEDING YOUR FAM
From feedingyourfam.com
Cuisine American, Comfort Food, Dessert, HolidaysTotal Time 10 minsCategory After School Snack, Dessert, GiftCalories 250 per serving
- Rinse strawberries and slice into triangles. Place in a large bowl and sprinkle with sugar and lemon juice. Stir to combine.
- In a large stand mixer or mixing bowl combine the cream cheese, cream, sugar and vanilla. Beat until soft peaks form on the mixer.
- In a trifle dish or large bowl place the first layer of angel food cake on the bottom. Place a few strawberries in the middle to fill the hole. For the next layer, spread on one third of the cream cheese whipped cream. Top with a layer of sliced strawberries.
EASY STRAWBERRY TRIFLE RECIPE - BUTTER WITH A SIDE OF …
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4/5 (1)Calories 253 per servingCategory Cake, Dessert
- In a mixing bowl combine the softened cream cheese, cream, vanilla, and powdered sugar. Mix until a spreadable, frosting like consistency is formed. Add more cream if needed.
- In a large mixing bowl combine the cream, powdered sugar and vanilla. Whip with until soft peaks form in the whipped cream. Do not overmix.
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5/5 (4)Total Time 15 minsCategory DessertCalories 386 per serving
- Assemble trifle in layers by adding 1/2 of the vanilla pudding to the bottom of the trifle bowl, followed by 1/2 of the vanilla cake cubes, 1/3 of the strawberries and blueberries, and 1/2 of the whipped cream. Repeat with another layer of the vanilla pudding, cake, strawberries and blueberries and the whipped cream.
STRAWBERRY CREAM TRIFLE - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
- In Classic Batter Bowl, combine fresh and frozen strawberries; mix well.Juice lemon using Juicer to measure 2 tbsp juice.
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5/5 (4)Total Time 30 minsCategory DessertCalories 772 per serving
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4.6/5 (34)Total Time 2 hrs 25 minsServings 1Calories 738 per serving
- To start, whip your fresh heavy whipping cream and set aside. In a large bowl, beat the milk, sour cream, 2 tablespoons liqueur, pudding mix and orange zest on low speed until thickened. Fold into your whipped cream.
- To arrange your trifle bowl: add 1/3 of the cake on the bottom. Add strawberries on the sides and on top. Then, add your pudding mixture on top of that. Repeat.
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4.5/5 (81)Category Recipes
- Make vanilla pudding according to the box instructions. For most brands, you will mix 3 cups cold milk with the mix. Beat pudding mix and milk with whisk 2 min. Pudding will be soft-set in 5 min.
- Blend cake mix and water in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 1 minute. Do not overbeat. Pour into ungreased 10–inch tube pan and bake immediately.
STRAWBERRY CREAM TRIFLE - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
5/5 (1)Servings 12
- In Classic Batter Bowl, combine fresh and frozen strawberries; mix well.Juice lemon using Juicer to measure 2 tbsp juice.
STRAWBERRIES AND CREAM TRIFLE - EVERYDAY KETO RECIPES
From everydayketorecipes.com
Cuisine BritishTotal Time 50 minsCategory DessertCalories 253 per serving
- Preheat the oven to 350ºF and line a 9" springform cake pan with parchment paper and grease the sides with butter or cooking spray.
- Place the sliced strawberries into a bowl with the granulated sweetener and lemon juice. Mix well and allow to marinate for at least 10 minutes.
- Using a hand mixer or standing mixer with the whisk attachment, whisk the cream until soft peaks form (about 2 minutes). Add the powdered sweetener, vanilla extract and almond extract, until thicker and stiffer peaks form (about 1 more minute). Cover and refrigerate until needed.
- Cut the cake into 1” squares. Layer the bottom of a trifle bowl with 1/2 the cake, followed by 1/2 the cream,1/2 strawberries then the Sugar-Free Strawberry Jam. Then layer with the remaining cake, cream and strawberries.
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