Strawberry White Chocolate Trifle Recipe 455

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STRAWBERRY WHITE CHOCOLATE TRIFLE RECIPE - (4.5/5)



Strawberry White Chocolate Trifle Recipe - (4.5/5) image

Provided by jasonhewitt

Number Of Ingredients 11

WHITE CHOCOLATE MOUSSE INGREDIENTS
2 cups heavy whipping cream
4 Tablespoons sugar
1 8-ounce package cream cheese, softened
6 ounces white baking chocolate, melted
TRIFLE INGREDIENTS
2 21-ounce cans LUCKY LEAF® Premium Strawberry Fruit Filling & Topping
(Or make Sugared Strawberries)
25 Sugar cookies, broken
1 Batch white chocolate mousse
1 8-ounce tub whipped topping

Steps:

  • To make mousse, beat cream in a bowl until it thickens. Gradually add sugar, beating until stiff peaks form. Set aside. In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. Fold in whipped cream mixture. Assemble trifle by layering pie filling, broken sugar cookies, white chocolate mousse, and whipped topping in a trifle bowl. Top with dollops of whipped cream. Refrigerate until ready to serve.

BEAUTIFUL WHITE CHOCOLATE STRAWBERRY TRIFLE



Beautiful White Chocolate Strawberry Trifle image

Another magazine recipe find. The picture was so beautiful and all the ingredients are ones I love. This will go so well at a cook-out in the summer. I cannot wait until strawberry season. I know that you could use frozen strawberries, but there's nothing like fresh. I substituted low-cal ingredients where I could to make this friendlier for our waist-lines.

Provided by Redneck Epicurean

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 7

2 (4 ounce) packages sugar-free instant white chocolate pudding mix
4 cups skim milk
5 cups strawberries, sliced
1/2 cup sugar-free strawberry jam or 1/2 cup preserves
1 (10 1/4 ounce) frozen pound cake, thawed and tops trimmed and reserved
1 (13 ounce) box strawberry shortcake rolls (recommended Little Debbie)
1 (8 ounce) container whipped topping, thawed if frozen

Steps:

  • Prepare the pudding with the milk and set aside.
  • In a large bowl, combine the fruit and stir in 1/4 cup strawberry jam; set aside.
  • Cut the pound cake into 12 slices. Cut the slices diagonally (they'll look like triangles) and place some jam on 1 edge and glue the two pieces together (this looks like the sails on a sailboat).
  • Place the "sails" around the edges of a trifle bowl. (You should have 6 "sails).
  • Slice the shortcake rolls into 4 pieces. Arrange 2 slices on each side of the pound-cake triangles against the bowl. Place the trimmings from the pound cake in the bottom of the bowl.
  • Spoon 1/2 of the pudding into the trifle bowl. Top with 1/2 the fruit, the remaining pudding, then remaining fruit.
  • Top with the whipped topping and more fruit, if desired.

Nutrition Facts : Calories 199.2, Fat 9.2, SaturatedFat 4, Cholesterol 31, Sodium 172.6, Carbohydrate 24.5, Fiber 1.4, Sugar 4.4, Protein 5.6

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 WHITE CHOCOLATE TRIFLE RECIPE - (4.3/5)



Strawberry White Chocolate Trifle Recipe - (4.3/5) image

Provided by jasonhewitt

Number Of Ingredients 8

2 21 oz cans of Strawberry Pie Filling
20-15 Sugar Cookies, roughly broken
2-3 tubs Fresh Strawberries
White Chocolate Mousse
2 Cups Heavy Cream
4 TBS Sugar
1 8oz Cream Cheese
6 oz White Chocolate, Melted and Cooled

Steps:

  • *I doubled the Mousse and added sugar cookies to get double layer in the large plastic bowl. Served about 20. Mousse: Beat cream until it thickens. Gradually add sugar until it forms still peaks. Set Aside. Beat cream cheese until smooth. Add chocolate. Fold in whipped cream. Layer: Cookies, 1 can Filling (with 1/3 of strawberries mixed in), Mousse. Repeat. End with small amount of cookies and Fresh Strawberries. Refrigerate until ready to serve. *Made for Barbara's BD in 2016

STRAWBERRY VANILLA TRIFLE



Strawberry Vanilla Trifle image

Creamy and oh so good. I make this amount for a group, but you could easily half the recipe. This trifle is best refrigerated several hours or overnight before serving.

Provided by KMBSinkhorn

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 30m

Yield 12

Number Of Ingredients 11

2 (8 ounce) packages cream cheese, at room temperature
1 (3.4 ounce) package instant vanilla pudding mix
1 (16 ounce) container whipped topping (such as Cool Whip®), divided
1 ½ cups white sugar, divided
2 cups water
5 tablespoons cornstarch
2 (3 ounce) packages strawberry-flavored gelatin mix (such as Jell-O®)
2 tablespoons lemon juice
2 quarts fresh strawberries, thinly sliced
1 (10 ounce) angel food cake, cut into bite-sized pieces
1 (8 ounce) container whipped topping (such as Cool Whip®)

Steps:

  • Combine cream cheese and vanilla pudding mix in a large bowl; beat with an electric mixer on high speed until smooth and creamy. Add large container of whipped topping; beat on high speed until thoroughly combined. Beat in 1/2 cup sugar.
  • Stir water and cornstarch together in a saucepan. Set over medium heat. Pour in remaining 1 cup sugar, strawberry-flavored gelatin mix, and lemon juice. Bring to a boil, stirring constantly until thickened. Remove from heat; let cool for 5 minutes. Fold in strawberries.
  • Spread 3/4 inch of the cream cheese mixture in the bottom of a trifle bowl. Top with half of the cake pieces. Add half of the strawberry gelatin mixture. Repeat layers.
  • Fold small container of whipped topping into the remaining cream cheese mixture. Spread over the top of the trifle. Place trifle in the refrigerator.

Nutrition Facts : Calories 537.4 calories, Carbohydrate 70.8 g, Cholesterol 41.1 mg, Fat 27.6 g, Fiber 2.1 g, Protein 5.6 g, SaturatedFat 20.4 g, Sodium 316.3 mg, Sugar 61.1 g

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