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Strawberry Trifle

Strawberry Trifle

Strawberry Trifle

After making 3 pound cakes from a new recipe, of course I had to make trifle.  It’s a family favorite and my P.S. had a birthday coming up.  We were having a party over Memorial Day to celebrate another year in the life of my Princely Spouse and he really, really likes trifle!  Pound cake being our version of sponge cake, I had enough to make a large trifle with two of the cakes.

Freshly made pound cake

Freshly made pound cake

Dicing up the cake I placed a layer on the bottom of the container I’d be using.  I changed to a plastic rectangle container a few years ago to avoid having to handle the glass trifle bowl while traveling.  We often hold our outdoor parties at my son’s house and this container fits better in the cooler when being transported.

Layer cubes in bowl or container. Sprinkle with Jello and sherry if used. Spread half of pudding over cake.

Layer cubes in bowl or container. Sprinkle with Jello and sherry if used. Spread half of pudding over cake.

I made a batch of strawberry banana Jello (our version of the British jelly) and sprinkled it over the pound cake.  I didn’t sprinkle the cake with sherry, as I usually do, since there would be children and a nursing mom at the party who would all being eating the trifle.  I missed the sherry as that is what defines trifle for me: the bit of sherry flavor coming through the fruit and cream.  Sigh.

Next I made a box of cheesecake flavored pudding, our version of the traditional custard in a trifle.  I spread half of the pudding over the sprinkled cake.

Spreak half of strawberries over pudding

spread half of strawberries over pudding

I’d cut up a pound of large, ripe strawberries and now spread half of them over the pudding layer.  So pretty and colorful!

Spread one tub of Cool Whip over strawberries. Repeat layers one more time.

Spread one tub of Cool Whip over strawberries. Repeat layers one more time.

Finally I spread a container of Cool Whip over the berries and our first round of layers was done.  I’ve used fresh whipped cream in the past but find Cool Whip lasts longer if there are leftovers.  It’s a rare time when artificial trumps real cream in the castle!

Strawberry Trifle

Strawberry Trifle

Another round of layers later and my trifle was done.  The container was filled perfectly and I placed a sheet of plastic wrap over the trifle before snapping the lid in place.  This prevents the trifle from sticking to the lid and it looks a bit nicer on the dessert table.

Strawberry Trifle

Strawberry Trifle

I have to admit the trifle went over so well and I was so busy holding the new grandbaby that I didn’t get a photo of the finished product as it was served.  I also didn’t get a photo of an individual serving until the next day.  My son had kept the leftover container of trifle so I went over and photographed a serving after the fact.  It was not as beautiful as it could have been but trifle is a mishmash of ingredients anyway!

Strawberry Trifle

  • Servings: 12-14
  • Difficulty: easy
  • Print
  • 12 cups cubed pound cake
  • 3 oz box strawberry banana Jello; freshly made, not set
  • 1/4 cup sherry (optional)
  • 3 oz box vanilla or cheesecake pudding; made according to box
  • 2 8 oz tubs Cool Whip
  • 1 lb strawberries; washed and cut into smaller pieces

Spread half of cubed pound cake into a large glass bowl.

Sprinkle 1/3 of the Jello over the pound cake. Sprinkle the sherry as well, if using.

Spread 1/2 of the pudding over the top.

Spread 1/2 of the strawberries over the pudding.

Spread 1 container of Cool Whip over the strawberries.

Repeat layers one more time, ending with Cool Whip.

Refrigerate until served.

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