Strawberriesandcreamtrifle Food

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STRAWBERRIES AND CREAM TRIFLE



Strawberries and Cream Trifle image

Very quick easy dessert!

Provided by Michellelauren

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 45m

Yield 12

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1 ½ cups sweetened condensed milk
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 angel food cake, cubed
3 pints fresh strawberries, hulled and sliced

Steps:

  • Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
  • Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.

Nutrition Facts : Calories 377.8 calories, Carbohydrate 50.8 g, Cholesterol 33.5 mg, Fat 17.4 g, Fiber 2.2 g, Protein 7 g, SaturatedFat 12.3 g, Sodium 321.4 mg, Sugar 31.7 g

STRAWBERRIES 'N' CREAM TRIFLE



Strawberries 'n' Cream Trifle image

My mother-in-law gave me this recipe, which I lightened up by using less milk, reduced-fat whipped topping and angel food cake instead of pound cake. It's good made with fresh peaches or blueberries, too. -Pamela Gainer of Sand Ridge, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 7

1/2 cup sweetened condensed milk
1-1/2 cups cold water
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces)
4 cups sliced fresh strawberries
3 whole fresh strawberries

Steps:

  • In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes., Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries.

Nutrition Facts : Calories 156 calories, Fat 3g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 223mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 3g protein.

STRAWBERRY TRIFLE



Strawberry Trifle image

This is a very light dessert recipe from my friend, Ellen. It is so easy to make and is the perfect ending to a heavy meal.

Provided by prissycat

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h15m

Yield 12

Number Of Ingredients 6

1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed
1 (12 ounce) container frozen whipped topping, thawed

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.

Nutrition Facts : Calories 228.5 calories, Carbohydrate 36.7 g, Cholesterol 5.6 mg, Fat 6.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 271 mg, Sugar 10.8 g

STRAWBERRY TRIFLE



Strawberry Trifle image

Betty Crocker's Ultimate Cake Mix Cookbook shares a recipe! Need a spectacular dessert for a crowd? Please everyone with luscious layers of strawberries, cake and pudding. They're sure to return for seconds!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h48m

Yield 16

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
4 cups milk
2 bags (16 oz each) frozen strawberries in light syrup, thawed
1 1/2 cups Cool Whip frozen whipped topping, thawed
1/4 cup slivered almonds, toasted

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.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

STRAWBERRIES AND CREAM TRIFLE



Strawberries and Cream Trifle image

Strawberries and cream trifle is a lovely traditional English spring or summertime dessert of luscious fresh strawberries nestled amongst layers of sponge cake, sherry laced preserves, and fresh whipped cream arranged in a pretty glass trifle dish. If desired, add a layer of freshly prepared custard sauce recipe #286831. Delicious! A beautiful addition to the dessert table, or for a ladies luncheon or Afternoon Tea.

Provided by BecR2400

Categories     Dessert

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

2 quarts ripe fresh strawberries, washed, hulled and sliced (with a few choice whole berries reserved)
4 cups cubed sponge cakes (pound cake, angel food cake, or lady fingers may be substituted)
1 cup strawberry preserves
3 tablespoons sherry wine (brandy or orange juice may be substituted)
1 pint whipping cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
1 1/2 cups prepared custard, sauce (optional, see Classic Custard Sauce)

Steps:

  • In a chilled bowl with chilled beaters, whip the cream until thickened. Beat in the sugar and the vanilla, continue beating until stiff peaks form. Do not over beat.
  • In a large bowl, stir together the strawberry preserves with the sherry or brandy, stirring well to combine; gently stir in the strawberries.
  • In a glass trifle dish or individual dessert dishes, alternately layer the strawberries mixture, cake cubes, whipped cream, and the custard sauce (if using).
  • Top with whipped cream and decorate with several of the choicest berries.
  • Serve immediately, or cover and chill until serving time. Best if eaten the same day.

STRAWBERRIES AND CREAM TRIFLE



Strawberries and Cream Trifle image

Provided by Food Network

Categories     dessert

Number Of Ingredients 9

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 1/2 cups cold water
1 (4-serving size) package instant vanilla flavor pudding and pie filling mix
1 (8 oz.) container frozen whipped topping, thawed
4 cups sliced fresh strawberries
1 cup Smucker's® Strawberry Preserves
1 large (9-inch) prepared angel food cake, cut into 3/4-inch cubes (about 8 cups)
Additional fresh strawberries for garnish
2 tablespoons sliced almonds (optional)

Steps:

  • 1. WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
  • 2. STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
  • 3. REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.

CHOCOLATE STRAWBERRY TRIFLE



Chocolate Strawberry Trifle image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 16 servings (1 cake)

Number Of Ingredients 20

1/2 cup vegetable oil, plus extra for greasing pan
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2 extra-large eggs
1 cup buttermilk
2 teaspoons pure vanilla extract
1 cup boiling water
3/4 cup good quality strawberry jam
Chocolate Ganache, recipe follows, optional
1 cup sherry or fortified wine* (recommended: Marsala wine) - See Cook's Note
4 cups strawberries, hulled and sliced
2 to 3 tablespoons sugar
2 to 3 cups heavy cream
Bunch fresh mint sprigs, for garnish
1 cup heavy cream
10 ounces semisweet chocolate, coarsely chopped

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.

STRAWBERRIES 'N CREAM TRIFLE



Strawberries 'n Cream Trifle image

Make and share this Strawberries 'n Cream Trifle recipe from Food.com.

Provided by Chef mariajane

Categories     Low Protein

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
1 1/2 cups cold water
1 (113 g) package instant vanilla pudding
2 cups whipping cream, whipped
1 (298 g) package frozen pound cake, thawed and cubed
4 cups fresh strawberries, cleaned, hulled and sliced
1/2 cup strawberry jam
additional strawberry (to garnish)
toasted slivered almonds

Steps:

  • In a large mixing bowl, combine Eagle Brand and water. Add pudding; beat well. Chill until thickened, about 20 minutes. Fold in whipped cream.
  • Spoon 2 cups of the pudding mixture into a 4-quart round glass serving bowl; top with half of the cake cubes, half the strawberries, half the jam and half the pudding.
  • Repeat layering again ending with pudding mixture. Chill at least 4 hours.
  • Garnish with additional strawberries and then the almonds. Cover leftovers and refrigerate.

Nutrition Facts : Calories 520.2, Fat 26.4, SaturatedFat 14.4, Cholesterol 95, Sodium 355.1, Carbohydrate 67, Fiber 1.7, Sugar 43.9, Protein 5.9

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