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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Strawberry Cream Trifle Recipe

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This recipe for Strawberry Cream Trifle is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup sliced almonds, toasted (optional)
1 pkg (10.75 oz) frozen pound cake or an angel food cake
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Directions:
Directions:
Coarsely chop almonds. Cut cake into 1" cubes. Set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In bowl, combine fresh and frozen strawberries; mix well
Juice lemon with a juicer to measure 2 tbsp juice. In bowl, whisk lemon juice, yogurt and pudding mix until smooth. Immediately fold in 1 cup of whipped topping.
To assemble trifle, place 1/3 of the cake cubes in the bottom of the trifle bowl. Top cake with 1/3 of the strawberry mixture. Top with 1/2 of the yogurt mixture, spreading evenly. Sprinkle 1/3 of the almonds., Repeat layers one time. Top with remaining cake cubes and strawberry mixture.
To garnish, spread remaining whipped topping over the trifle, forming a flat surface. Sprinkle remaining almonds over whipped topping. Create a strawberry fan with the reserved strawberry.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is better than strawberry shortcake.

You can also substitute vanilla or white chocolate instant pudding. or use fruit of your choice.

 

 

 

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