Strawberry White Chocolate Trifle Recipes

STRAWBERRY CHEESECAKE TRIFLE

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.

CHOCOLATE STRAWBERRY PUNCH BOWL TRIFLE

Steps:

• Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool completely on a wire rack., Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping. , In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.

STRAWBERRY WHITE CHOCOLATE TRIFLE RECIPE - (4.5/5)

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.

STRAWBERRY WHITE CHOCOLATE TRIFLE RECIPE - (4.3/5)

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

WHITE CHOCOLATE STRAWBERRY TRIFLE

Steps:

• Melt the white morsels and 1/4 C heavy cream in the microwave in 30 second intervals, stirring until smooth; cool completely.
• In a large mixer bowl, beat cream cheese until fluffy then stir in melted and cooled white morsels mixture.
• In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture being sure not to deflate the cream.
• Place 1/2 of the pound cake cubes in the bottom of a trifle dish or other large clear bowl. (It really does look lovely in a footed trifle dish.).
• In small bowl, combine coffee and rum; sprinle half of the coffee mixture over the pound cake in the dish.
• Spoon in half of the cream cheese mixture, starting in the middle and spreading out towards sides to keep layers neat so it will look its best!
• Mix 1 pint sliced strawberries with jam in a bowl and spoon 1/2 of the strawberries over the cream cheese.
• Repeat with pound cake, coffee mixture and remaining cream cheese mixture.
• Top with the remaining strawberries; arranged attractively on top. You can also dollop on some sweetened whipped cream in the center :).
• Cover and refrigerate 4 hours or overnight.

WHITE CHOCOLATE AND STRAWBERRY TRIFLE

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.

CHOCOLATE STRAWBERRY TRIFLE

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

CHOCOLATE STRAWBERRY TRIFLE

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.

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.