Strawberry Trifle
Artfully layered, sliced ripe strawberries, cubed angel food cake, and creamy whipped vanilla pudding make this strawberry trifle a dessert to be remembered.
Servings: 10 servings
Ingredients
- 2 cups (16 oz.) heavy cream, chilled
- 1 cup cold 2% milk (or whole milk)
- 1 cup plain unflavored yogurt
- 1 package (3.4 oz.) instant vanilla pudding
- 1 teaspoon orange zest
- 8 cups cubed (1-inch cubes) angel food cake
- 4 cups sliced strawberries (about 1 pound)
Instructions
- In a large mixing bowl, beat heavy cream with a hand mixer (or stand mixer) at medium speed for 3 to 4 minutes or until stiff peaks form. Set aside.2 cups (16 oz.) heavy cream, chilled
- In a separate mixing bowl, beat milk, yogurt, and pudding mix, until thickened, about 2 minutes.1 cup cold 2% milk, 1 cup plain unflavored yogurt, 1 package (3.4 oz.) instant vanilla pudding
- Fold in orange zest and whipped cream (step 1) until just combined. Do not overmix.1 teaspoon orange zest
- Place half the angel food cake cubes in 3 quart trifle bowl. Arrange one third of the strawberries around sides of bowl and over cake. Spoon half of pudding mixture over strawberries.
- Repeat layers once, and top with remaining berries.
- For best taste and texture, refrigerate for two hours before serving.
Video
Notes
- Fruit Variations: raspberries, blackberries, blueberries, peaches, bananas. Try a combination of fruits, if you like.
- Top trifle with toasted sliced almonds, if desired.
Nutrition
Calories: 730kcal | Carbohydrates: 128g | Protein: 15g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 59mg | Sodium: 1.064mg | Potassium: 462mg | Fiber: 2g | Sugar: 72g | Vitamin A: 756IU | Vitamin C: 35mg | Calcium: 258mg | Iron: 1mg
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