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 SHORTCAKE TRIFLE
Trifles are a super easy dessert to prepare and we loved this summertime strawberry shortcake one. It's almost too pretty to eat. Layered with fresh strawberries, cake, and a creamy vanilla cream, each bite is delicious.
Provided by Michael Sarubbi
Categories Other Desserts
Time 20m
Number Of Ingredients 6
Steps:
- 1. In a large bowl, beat the milk, sour cream, pudding mix on low speed until thickened.
- 2. Fold in whipped cream.
- 3. Place half of the shortcake cubes in a 3-qt. glass bowl.
- 4. Arrange a third of the strawberries around sides of the bowl and over cake.
- 5. Top with half of the pudding mixture.
- 6. Repeat layers once.
- 7. Top with remaining berries. Refrigerate for 2 hours before serving. Enjoy!
STRAWBERRY SHORTCAKE TRIFLE LITE RECIPE - (4.5/5)
Provided by á-36161
Number Of Ingredients 8
Steps:
- Dissolve jello in boiling water. Remove from heat and stir in frozen berries. Refrigerate 15-20 minutes or until partially gelled. Meanwhile, whisk together the pudding with the milk until thickened. Fold in Cool Whip. Place ⅓ of the cake pieces in the bottom of a trifle dish, top with ⅓ of the jello mixture, top that with ⅓ of the pudding mixture. Repeat two more times. Garnish the top with fresh, sliced strawberries.
STRAWBERRY SHORTCAKE TRIFLE
My Inlaws love Trifles, infact for years they didnt know i could really cook,lol..I always make this for family get togathers and it goes quick.
Provided by Debbie W
Categories Fruit Desserts
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a sauce pan on medium heat stir togather all ingredients for glaze except strawberries. Cook until thick..remove from heat and allow to cool . Then add berries.
- 2. Combine all ingredients for custard using a mixer.
- 3. assemble trifle..In a large trifle dish or glass bowl you will make three layers. Cubbed angel food cake, stawberry glaze, then custard. Repeat and repeat again. Top off with a few strawberries. Refrigerate for a few hours before serving.
STRAWBERRY SHORTCAKE TRIFLE
Layer delicious strawberries, vanilla pudding and cake in our Strawberry Shortcake Trifle. This Strawberry Shortcake Trifle is almost too pretty to eat!
Provided by My Food and Family
Categories Home
Time 5h40m
Yield 8 servings, 2/3 cup each
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Meanwhile, toss berries with sugar. Refrigerate 30 min.
- Wrap 1 cake in Reynolds Wrap® Aluminum Foil; freeze for another use. Cut remaining cake horizontally in half; spread bottom layer with jam. Top with remaining cake layer. Use 2-1/2-inch cookie cutter to cut circle from center of cake; set aside. Cut remaining cake into 2-inch pieces.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
- Layer half each of the cake pieces, berries (with juices) and pudding mixture in large glass bowl; repeat layers. Top with reserved cake round. Refrigerate 4 hours.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 3.8459 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
STRAWBERRY SHORTCAKE TRIFLE
As pretty as a picture, this quick-and-easy dessert from Crystal Edwards of Van Alstyne, Texas, makes any gathering seem special. Busy cooks will appreciate the make-ahead convenience and the use of purchased pound cake.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese and extract until smooth. Fold in 2 cups whipped topping., In another bowl, gently combine strawberries and glaze. In a 3-qt. trifle bowl, layer half of the cake cubes, pudding mixture and strawberry mixture. Repeat layers. Garnish with remaining whipped topping. Refrigerate until serving. Sprinkle with almonds just before serving.
Nutrition Facts : Calories 336 calories, Fat 17g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 309mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY SHORTCAKE TRIFLE
Provided by Valerie Bertinelli
Categories dessert
Time 6h40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the pound cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
- Whisk the flour, baking powder and salt together in a medium bowl.
- In a large bowl, combine the butter and sugar, and beat with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. After the last egg, continue to beat on high speed for 5 minutes. Beat in the heavy cream and vanilla. Add the flour mixture and beat on low until just incorporated.
- Spoon the batter into the prepared loaf pan and bake until a wooden pick inserted into the center comes out clean, about 1 hour 10 minutes. Cool the pound cake in the pan for 10 minutes, then turn it out onto a rack to cool completely. (The pound cake can be made up to 2 days ahead; store at room temperature, well wrapped.)
- For the strawberries: Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm. Add the strawberries and 1/4 cup water, and bring to a simmer; simmer until the strawberries are just beginning to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste if desired. Cool completely. (The strawberries can be made up to 1 day ahead; refrigerate in an airtight container.)
- For the cream layer: In a large bowl, beat together the cream cheese and confectioners' sugar with an electric mixer until very smooth and light. Add a little bit of the cream, and beat to loosen. Beat in the remaining cream, a little at a time, until the mixture just holds stiff peaks, stopping occasionally to scrape the bottom of the bowl with a rubber spatula. Beat in the lemon juice and vanilla.
- To assemble the trifle: Cut the pound cake into 1 1/2-inch cubes. Spoon a little more than a quarter of the cream into the bottom of a trifle bowl. Top with a third of the pound cake, followed by a third of the strawberries and their juices. Repeat the layers, starting with cream, then cake, then strawberries. Top with the remaining cream and a few strawberries. Cover and refrigerate at least 4 hours and up to overnight.
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- Combine the ingredients in a chilled bowl and whip with a hand mixer or whisk attachment on a hand or stand mixer until soft peaks are formed.
- Gently cut each of the biscuits in half. Line the bottom of a trifle bowl with about half of the biscuits, decoratively placing the golden brown tops facing out, if desired.
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5/5 (5)Total Time 10 minsCategory DessertCalories 321 per serving
- In a medium bowl or the bowl of a stand mixer, beat the heavy cream on medium-low speed until light and fluffy. Add the sugar and vanilla, and beat until soft peaks form.
- To assemble the trifle, divide the pound cake in half and distribute evenly between six individual serving glasses. Sprinkle half the strawberries over the top, then add a dollop of whipped cream. Repeat with remaining pound cake, strawberries, and whipped cream.
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From cookingclassy.com
5/5 (10)Total Time 3 hrsCategory DessertCalories 606 per serving
- Preheat oven to 350 degrees F. Butter and flour an 18-by-13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.
- In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step).
- Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round.
STRAWBERRY SHORTCAKE TRIFLES - SCRAPPY GEEK
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- Stir 1/2 cup strawberry pie filling (about 3 to 4 big spoonfuls, doesn't need to be exact) and 2 vanilla pudding cups together in a bowl. Reserve 2 spoonfuls of mixture and divide the rest between two trifle dishes/cups
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- 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 SHORTCAKE TRIFLE RECIPE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
4.9/5 (10)Total Time 453581 hrs 14 minsCategory DessertCalories 840 per serving
- To make the strawberry sauce, add the strawberry puree, sugar and vanilla extract to a medium saucepan. Cook over medium heat until it begins to boil, stirring occasionally.
- When everything has cooled, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
STRAWBERRY SHORTCAKE TRIFLE RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Total Time 1 hr 35 minsServings 6Calories 428 per serving
- In a pan, combine milk and salt. Warm over medium heat until milk is just below a simmer. In a bowl, whisk together sugar, cornstarch and eggs until smooth.
- Whisking constantly, slowly pour 1/3 of milk into sugar mixture. Whisk mixture back into pan with remaining milk; return pan to medium heat. Cook, whisking constantly, until mixture begins to thicken, about 5 minutes. Pour through a fine-mesh sieve into a clean bowl; whisk in butter and vanilla. Cover with plastic, pressing it directly on surface of custard to prevent a skin from forming. Refrigerate until completely cool, about 1 hour.
- When custard is cool, arrange cake slices on a work surface. Spread one side thinly with jam. Line bottom of a glass trifle dish with 1/3 of pound cake slices, jam side up. Top with 1/3 of strawberries, and drizzle with 1/3 of triple sec. Spread with 1/3 of custard. Repeat layering until you have used all cake, berries, custard and triple sec, ending with custard. Refrigerate until ready to serve.
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5/5 (3)Estimated Reading Time 4 minsServings 10
- Preheat the oven to 400 degrees. Spray an 8-inch round baking pan and set aside. In a medium bowl sift together the flour, baking powder, baking soda, sugar, and salt. Add the heavy cream and stir to combine. Mixture will be sticky.
- Pour mixture prepared pan and bake for 20-25 minutes. Remove from oven and place on cooling rack to cool completely.
- In a separate bowl add the strawberries, sugar, and lemon juice and gently stir to combine. Set aside. The sugar and lemon juice will help bring out the natural juices in the berries and create a light sauce.
- Meanwhile make the whipped cream. In a bowl or stand alone mixer, beat the cold whipping cream until soft peaks form. Add powdered sugar and vanilla and beat another 1-2 minutes.
STRAWBERRY SHORTCAKE TRIFLE - EASY FAMILY-FRIENDLY RECIPES ...
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5/5 (1)Category DessertCuisine AmericanCalories 634 per serving
- In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Gently fold in the strawberries.. Cook for 2 minutes, stirring constantly, until mixture thickens. Remove from heat and cool completely.
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5/5 (34)Category DessertCuisine AmericanTotal Time 40 mins
- Layer a few pound cake cubes and strawberries on the bottom of the trifle dish. Top with a layer of vanilla bean pudding and then whipped cream. Repeat with the cake cubes and strawberries. I like to repeat the layers 3 or 4 times. Top with whipped cream and fresh strawberries if you wish!
- Fill a shaker cup with the milk and add the cornstarch. Seal the cup and shake for at least 30 seconds. Pour the mixture into a saucepan. Add the sugar and salt. Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Remove it from heat and stir in the vanilla bean paste or extract (or both!) and the butter until melted.
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5/5 (1)Total Time 25 hrsCategory DessertCalories 428 per serving
- CAKE: Line a 9x13-inch metal pan with parchment paper, leaving an overhang. Parchment paper is important for easy removal of the cake. Lightly coat the parchment paper with nonstick spray. If you aren't using parchment paper, grease the pan with nonstick spray. Preheat the oven to 350 degrees F. In a large bowl, whisk 3 eggs with a fork. Add in the 3/4 cup sour cream, 3/4 cup oil, and 1 tablespoon vanilla extract. Stir until completely combined. Add in the cake mix, vanilla pudding mix, and coarsely chopped 1 cup white chocolate chips. Stir well. Add in the 1/2 cup buttermilk (or water) and mix until just combined. Pour the batter into the prepared pan and bake according to package directions for a 9x13-inch pan. Test that the cake is finished with inserting a toothpick into the center; if it comes out dry or with moist crumbs, the cake is finished. Allow cake to cool in the pan, preferably overnight. Cover the cooled cake with plastic wrap and let it sit out overnight. Once ready to u
- STRAWBERRIES: Remove the tops and stems of the strawberries, slice thinly, and add to a large bowl. Top with the 1/2 cup sugar (less if you're using sweet strawberries) and stir gently to combine. Let stand at room temperature for 30 minutes, tossing at least once or twice more. Drain off any accumulated liquid before adding the strawberries to the trifle.
- CREAM: Add the 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla paste (or extract) to a stand mixer fitted with the whisk attachment. Whisk on low speed to combine. Gradually increase to high speed until medium to stiff peaks form, about 2-4 minutes. Watch carefully to avoid over-beating. In a separate large bowl, mix together the 1 can sweetened condensed milk and 1/2 cup 1% milk. With a hand mixer, mix in the pudding mix until combined. With a spatula, gently fold the whipped cream into the condensed milk and pudding mixture. Fold until smooth and combined.
- ASSEMBLE: Place about 1/3 of cake pieces in the bottom of the trifle dish. Cover with 1/3 of the cream and then 1 layer of 1/3 of the strawberries. Repeat the layers: cake, cream, strawberries. Repeat the layers one last time: cake, cream, strawberries. Serve immediately. If desired garnish with fresh mint.
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