Waffle And Strawberry Trifle Recipes

SUMMER BERRY WAFFLE TRIFLE

Steps:

• Heat waffle maker; grease with vegetable oil. In large bowl, stir together all Waffles ingredients until well blended. To make each waffle, pour amount of batter recommended by waffle maker manufacturer into hot waffle maker; close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffle to plate; set aside to cool.
• When cool, cut 1 quarter from 1 waffle with large chef's knife; reserve for garnish. Cut remaining waffles into pieces.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
• In large bowl, beat cream cheese and 1 1/2 cups powdered sugar with electric mixer on high speed. Add 1 teaspoon vanilla; beat until well blended. Using rubber spatula, fold whipped cream into cream cheese mixture.
• In bottom of 3 1/2-quart glass trifle bowl, arrange waffle pieces. Top waffle pieces with half of the Filling. Reserve 4 to 6 berries for garnish; pile remaining berries on top of Filling.
• Pour remaining Filling in center of berries. Top with reserved waffle quarter and berries. Dust with powdered sugar. Refrigerate until serving time. Store in refrigerator.

WAFFLE-AND-STRAWBERRY TRIFLE

Steps:

• Place a fine-mesh sieve over a medium heatproof bowl. In a medium saucepan, whisk together 1/3 cup sugar, cornstarch, salt, milk, 1/2 cup cream, and egg yolks. Cook over medium-high, whisking constantly, until thickened and bubbling, 6 minutes. Reduce heat to medium-low and cook, whisking, 1 minute. Pour through sieve into bowl. Stir in butter and vanilla until combined. Press plastic wrap against surface of pudding to prevent a skin from forming and refrigerate 3 hours (or up to 3 days).
• Toss strawberries with 1/2 cup sugar; let sit until fruit has released some juice, 20 minutes. Using an electric mixer, beat 1 1/2 cups cream and 1/4 cup sugar on medium-high until stiff peaks form, about 2 minutes.
• In a large bowl or trifle dish, layer half the waffles, strawberries, pudding, and whipped cream; repeat. Cover trifle with plastic wrap and refrigerate at least 2 hours (or up to 1 day).

STRAWBERRY TRIFLE

Steps:

• Special equipment: Six 6- to 8-ounce clear glass or plastic wide-mouthed tumblers
• For the strawberries: Put the gelatin in a medium mixing bowl. Bring 1/2 cup water to a boil in a small pot, then pour it over the gelatin, whisking until smooth. Add the strawberries and sugar, mixing and coarsely mashing until the most of the strawberries are broken up. Refrigerate until the mixture is cold and slightly thickened, about 1 hour.
• For the custard: Combine the milk, sugar, cornstarch and salt in a medium saucepan. Bring to a simmer over medium-high heat, whisking constantly; simmer, whisking, until thick, 2 minutes. Stir in the butter and vanilla, then strain through a fine-mesh sieve into a bowl. Cover the surface directly with plastic wrap or wax paper, and refrigerate until cool.
• To assemble: Put a layer of angel food cake cubes in the bottom of six tumblers; be careful not to press down too hard. Divide half of the strawberry mixture among the tumblers. Follow with half of the custard over the strawberry layer. Repeat all three layers.
• Beat the cream with the confectioner's sugar until it holds soft peaks. Add the orange extract. Spoon whipped cream on top of the trifles. Garnish with mint sprigs.

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:

• 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.

ZINFANDEL STRAWBERRY TRIFLE

Steps:

• In a large saucepan, combine wine and 1/3 cup sugar. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Set saucepan in ice water and stir the mixture for 3 minutes. Stir in strawberries and vanilla., Meanwhile, cut one cake in half widthwise (save the other half for another use). Cube remaining cake; set aside., In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. , In a 3-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, strawberry mixture and whipped topping. Repeat twice. Chill until serving. Garnish with additional strawberries.

INDIVIDUAL STRAWBERRY TRIFLES

Steps:

• In a small shallow casserole dish, toss the strawberries with vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
• In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip until stiff peaks. Set aside.
• Using a serrated knife, slice pound cake lengthwise into 1/2-inch thick slices. You will only need 2 slices. Using a 2-inch cookie cutter, cut out 2 circles from each cake slice. Line up 2 high ball glasses (about 2 to 2 1/2 inches in diameter and 4 1/2 to 5 inches high) and place 1 cake circle in the bottom of each. Brush cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Cover each glass with plastic wrap and keep in the refrigerator until serving. Use remaining cake, cream and strawberries to create a more humble trifle dish.
• Cover trifles with plastic wrap and refrigerate for at least 2 hours so that the flavors can marry.
• About 15 minutes before serving, take trifles out of the refrigerator so that they can warm slightly. Grate a generous shower of amaretto cookie over top and garnish with a mint sprig.

EASY PEASY WAFFLE TRIFLE

Steps:

• cut some of the strawberries into small chunks and place in the bottom of six glass tumblers.
• Boil a kettle and pour 1/2 cup of boiling water into a measuring jug, add the jelly cubes and stir until completely dissolved, then add 1/2 cup of cold water.
• Pour the jelly mixture into the pre-prepared tumblers, filling a quarter full and refrigerate overnight.
• Make waffles; mix together all the dry ingredients in a large bowl.
• In a separate bowl whisk together the egg and milk, gradually add to the dry ingredients to avoid lumps
• When all the egg and milk mixture has been used up add the oil and mix again, don't over mix as you want light waffles.
• preheat and prepare your waffle maker in accordance with its instructions.
• Pour the necessary amount of mixture into the waffle maker and cook for three to four minutes or until golden brown and crispy.
• Leave to cool then cut out circles of the waffle, place into the tumbler on top of the jelly.
• Mix the custard then pour a thick layer on top of the waffle. Then add another waffle circle on top of that making sure it doesn't sink into the custard.
• Whip the cream and dollop on top of the second waffle.
• Heat most of the sugar with a little water in a pan on a medium heat until the sugar has dissolved, keep adding water so it doesn't boil dry.
• Dip the strawberries into the melted sugar mixture then into the remaining sugar.
• Leave to cool then place one sugared fruit on each trifle.
• Chill until serving

EASY STRAWBERRY TRIFLE

Steps:

• Hull and slice strawberries and put into a large bowl. Add strawberry glaze and set aside to get sweet. (You could use cherry filling, pineapple with preserves or whatever you like).
• Make pudding according to directions. (You could use white chocolate, cheesecake or chocolate pudding). Set in refrigerator until ready to use.
• Bake cake according to directions for a 13 x 9 cake. (You could use pound cake, angel food cake or even chocolate cake)
• When cake is cool, cut into cubes.
• Using a punch bowl, or any large glass bowl, layer 1/3 of the cake. Spread 1/3 of strawberry glaze over cake. Add 1/3 of the pudding. Top with 1/3 of cool whip.
• Repeat layers ending with cool whip.
• Cover and refrigerate for about 3 hours.
• I make it with strawberries, yellow cake mix and cheesecake pudding.
• Try strawberries, pound cake and white chocolate or cherries, chocolate cake with cheesecake pudding -- or whatever -- try one and let me know! Just have fun!

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.