Spectacular Strawberry Trifle Recipes

STRAWBERRY TRIFLE

Steps:

• In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

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.

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.

STRAWBERRY TRIFLE

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.

MANGO STRAWBERRY TRIFLE

Steps:

• Wash, hull and slice your strawberries and set aside.
• Using a serrated knife cut the pound cake into 1/2 inch slices and then each slice into thirds. Set aside.
• Pour all the cream in a large bowl and add the juice of 1/2 a lime. Whip either manually or with a mixer until stiff peaks form.
• Using a spatula, about a cup at a time slowly fold in the mango pulp until fully incorporated (the cream will soften but retain body).
• Now, here's hoping you have a large, deep glass dish of some sort! Begin with a layer of poundcake, layer tightly but now so tightly that they're smashed. If you're using alcohol pour about 1/3 to 1/2 a cup of the alcohol over the cake and allow to soak inches
• Then put a layer of strawberries on the cake. Next place the sliced strawberries around the perimeter of the cake and against the glass with the narrow end up.
• Now spoon a generous amount of the Mango Fool over the strawberries. Then a layer of cake, alcohol, strawberries, Fool and so on until you reach the top of your dish.
• At this point I like to decorate with some mint leaves or strawberries on top.
• Chill for about an hour and serve!

SIMPLE STRAWBERRY TRIFLE

Steps:

• Stem and slice strawberries and add sugar if needed. Toss until sugar is dissolved.
• Prepare pudding as directed on package and allow to soft set -about 5 minutes.
• In a large clear glass bowl or trifle bowl, tear half of the angel food cake into bite size pieces.
• Layer in half of the strawberries then half of the pudding and repeat layers.
• If you have time allow to sit in the fridge an hour to absorb juices of berries but it is good to go as soon as you make it.

EASY STRAWBERRY TRIFLE

Steps:

• Mix pudding/pie filling with milk and beat until its dissolved. Let stand a couple of minutes so it will stiffen a bit.
• Add Whipped Topping and whisk in until completely blended.
• Place half the crushed wafers in the bottom of a trifle bowl.
• Place some of the pudding mixture on top of wafers and carefully spread.
• Layer cake pieces on top of mixture followed by layer of strawberries.
• Repeat and if you have any pudding mixture left dollop on top of berries.
• Top with walnuts, optional.