Traditional recipes

Best Strawberry Trifle Recipes

Best Strawberry Trifle Recipes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Strawberry Trifle Shopping Tips

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Strawberry Trifle Cooking Tips

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.


Recipe Station

Here's everything you need for this dreamy strawberry trifle. This recipe makes 16 servings.

For the vanilla pudding:
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 large eggs
1 large egg yolk
2 cups whole milk
1/2 cup heavy cream
2 teaspoons vanilla extract

For the vanilla simple syrup:
3/4 cup granulated sugar
1/2 cup water
1/2 vanilla bean, split and seeds scraped

For the whipped cream:
1/2 teaspoon unflavored powdered gelatin
2 tablespoons water
2 cups very cold heavy cream
1/4 tablespoons granulated sugar
1 teaspoon vanilla extract

For building the trifle:
1 1/2 pounds strawberries, trimmed and quartered
1 1/2 pounds day-old pound cake, cubed

Make the pudding: Place the sugar, cornstarch, and salt in a medium saucepan and whisk together, breaking up any clumps in the sugar or starch. Add the eggs and egg yolk and whisk until completely smooth. Whisk in the milk and cream. Heat over medium heat, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens and bubbles around the edge, 8 to 10 minutes. Remove the pan from the heat and whisk in the vanilla extract.
Cool the pudding: Pour the finished pudding into a shallow pan. Place a layer of plastic wrap directly onto the custard, and chill for at least 2 hours before building the trifle.
Make the syrup: Combine the sugar, water, and vanilla bean seeds in a small saucepan. Bring to a simmer over medium heat and cook until thickened slightly, about 5 minutes. Set aside to cool.
Make the whipped cream: Mix the gelatin and water in a small bowl and set aside for 5 minutes to bloom. Microwave the gelatin until melted, 7 to 10 seconds. Place the cream, sugar, and vanilla in a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer or hand whisk and large bowl.) Beat to soft peaks. With the mixer running or while whisking, pour in the gelatin and whip to stiff peaks.
Build the trifle: Start with an even layer of pound cake in the bottom of a 2-quart trifle dish or clear glass bowl. Drizzle the cake with 1/2 cup of the vanilla syrup. Spoon 1/3 of the vanilla pudding onto the pound cake, gently pressing to force the pudding in between the pound cake pieces, then smoothing into an even layer. Top evenly with 1/3 of the strawberries, placing as many against the glass as possible for a beautiful presentation. Top with 1/3 of the whipped cream. Repeat with the layering twice more: pound cake, vanilla syrup, pudding, strawberries, and whipped cream.
Garnish and refrigerate: Sprinkle the top of the trifle with any extra cake pieces or crumbs and strawberries. Refrigerate for at least 1 hour before serving.

Have you ever made a strawberry trifle? What method do you use for making it? What do you think of this recipe? Share your thoughts in the comment section below!


  • 8 cups fresh strawberries, halved
  • 2 tablespoons white sugar, or more to taste
  • 1 ⅓ tablespoons almond extract, divided
  • 1 pint heavy whipping cream
  • 2 (8 ounce) packages cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 cup sour cream, almost room temperature
  • 1 teaspoon vanilla extract
  • 1 (9 inch) angel food cake, cut into 1-inch cubes

Reserve 1/4 cup strawberries for garnishing leave them halved or slice to your preference. Slice the remaining 7 3/4 cups strawberries place in a bowl with white sugar and 1 tablespoon almond extract. Stir to combine.

Pour heavy whipping cream into a bowl beat until stiff peaks form.

Mix cream cheese, confectioners' sugar, sour cream, vanilla extract, and 1/4 teaspoon almond extract into the whipped cream. Fold cake cubes gently into the cream mixture.

Cover the bottom of a trifle bowl with a shallow layer of the strawberry-sugar mixture follow with a layer of the cream mixture. Continue layering until bowl is full top with reserved strawberries. Chill for 2 hours.


How To Make a Trifle

  • shellfish-free
  • kidney-friendly
  • fish-free
  • alcohol-free
  • peanut-free
  • tree-nut-free
  • soy-free
  • red-meat-free
  • Calories 406
  • Fat 21.7 g (33.4%)
  • Saturated 11.5 g (57.4%)
  • Carbs 49.4 g (16.5%)
  • Fiber 1.1 g (4.5%)
  • Sugars 37.7 g
  • Protein 5.2 g (10.3%)
  • Sodium 271.0 mg (11.3%)

Ingredients

For the vanilla pudding:

For the vanilla simple syrup:

vanilla bean, split and seeds scraped

For the whipped cream:

unflavored powdered gelatin

For building the trifle:

strawberries, trimmed and quartered

Equipment

Rubber spatula or wooden spoon

Stand mixer or electric hand mixer

Instructions

Make the pudding: Place the sugar, cornstarch, and salt in a medium saucepan and whisk together, breaking up any clumps in the sugar or starch. Add the eggs and egg yolk and whisk until completely smooth. Whisk in the milk and cream. Heat over medium heat, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens and bubbles around the edge, 8 to 10 minutes. Remove the pan from the heat and whisk in the vanilla extract.

Cool the pudding: Pour the finished pudding into a shallow pan. Place a layer of plastic wrap directly onto the custard, and chill for at least 2 hours before building the trifle.

Make the syrup: Combine the sugar, water, and vanilla bean seeds in a small saucepan. Bring to a simmer over medium heat and cook until thickened slightly, about 5 minutes. Set aside to cool.

Make the whipped cream: Mix the gelatin and water in a small bowl and set aside for 5 minutes to bloom. Microwave the gelatin until melted, 7 to 10 seconds. Place the cream, sugar, and vanilla in a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer or hand whisk and large bowl.) Beat to soft peaks. With the mixer running or while whisking, pour in the gelatin and whip to stiff peaks.

Build the trifle: Start with an even layer of pound cake in the bottom of a 2-quart trifle dish or clear glass bowl. Drizzle the cake with 1/2 cup of the vanilla syrup. Spoon 1/3 of the vanilla pudding onto the pound cake, gently pressing to force the pudding in between the pound cake pieces, then smoothing into an even layer. Top evenly with 1/3 of the strawberries, placing as many against the glass as possible for a beautiful presentation. Top with 1/3 of the whipped cream. Repeat with the layering twice more: pound cake, vanilla syrup, pudding, strawberries, and whipped cream.

Garnish and refrigerate: Sprinkle the top of the trifle with any extra cake pieces or crumbs and strawberries. Refrigerate for at least 1 hour before serving.

Recipe Notes

Storage: Leftover trifle can be stored, loosely covered in the fridge, for up to 3 days, after which it will still be edible but the cake will be very soggy and the pudding will become looser, soaking up the whipped cream and syrup.

Meghan is the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.


Strawberry Trifle FAQs

  • Is it better to use pound cake or angel food cake for a trifle? I prefer using a pound cake for a richer flavor and to prevent the trifle from getting soggy after refrigeration.
  • How many layers is a trifle? This will depend entirely on the size of your trifle bowl and appetite. This strawberry trifle includes nine layers–two each of cake, pudding, strawberries, and blueberries, topped with whipped cream–in a 3-quart dish.
  • How long will a trifle last?This dessert should last 3-4 days in the fridge, similar to any pudding or fruit dessert. However, it doesn’t seem to last long in my family!

Note: Given the need for social distancing during this time, you can absolutely enjoy single-serve portions of this trifle recipe by serving it as a parfait.


Why A Strawberry Shortcake Trifle?

A Strawberry Shortcake Trifle combines two things that are perfect for the remainder of summer – strawberry shortcake and trifles! I love the delicious strawberries you get this time of year – I can eat them by the carton – and this trifle is FULL of strawberries! And when you combine them with cake and whipped cream in a simple-to-make dessert like a trifle, I’m totally sold!


Top-Notch Trifle Recipes

Who doesn't love a creamy, delicious trifle? From fruit-filled recipes to chocolatey confections, these tasty treats will satisfy every sweet tooth.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Marshall Troy ©2012,Television Food Network, G.P. All Rights Reserved

Photo By: Chantell Quernemoen

Photo By: Matt Armendariz ©2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Scott Gries ©2015, Television Food Network, G.P. All Rights Reserved.

Raspberry Orange Trifle

An orange pound cake and decadent cream form the base of Ina&rsquos luscious trifle, which she makes even better by incorporating raspberry jam and fresh berries.

Individual Strawberry Trifles

Giada De Laurentiis' individual trifles are made with amaretto liquor for a kid-friendly version, substitute fruit juice.

Thin Mint Trifle

When Girl Scout cookie season comes, make sure to set aside one box for this trifle. Everybody's favorite chocolate-mint cookie is chopped up and cleverly snuck into the cake batter before being layered along with whipped cream and vanilla pudding.

Lemon Tiramisu Trifle

Creamy, lemony layers are brightened by berries in this no-bake cross between tiramisu and trifle. Kids can assemble this treat with very little help.

Moonshine Sauteed Apple and Peanut Butter Trifle

This trifle is a sweeter, creamier version of the classic snack combination. An easy, nutty crumble adds a tasty crunch to the luscious dessert.

Mini Rosewater Trifles with Cardamom Cream

Blueberries, raspberries and an easy-to-make cardamom whipped cream give these individual-size trifles their pretty colors.

Carrot Cake Trifle

Amp up a boxed carrot cake mix by turning it into a trifle! Layer chunks of the cake with a cream cheese pudding, then top the dish with crushed cookies and chocolate-coated strawberries to resemble a vegetable garden.

Strawberry Shortcake Trifle

Valerie&rsquos elegant trifle is bursting with strawberries and a hint of fresh lemon.

Honey-Pear Icebox Trifle with Soft-and-Easy Ginger Snaps

Nancy&rsquos trifle is whipped up in a snap, then cooled in the fridge until it&rsquos time for dessert. She sweetens her homemade gingersnaps with honey-pear shrub, a type of &ldquodrinking vinegar&rdquo that can be found in specialty food stores.

Lemon Curd Trifle with Fresh Berries

Layer pound cake, berries, lemon curd and whipped cream into a trifle bowl for a cool summer dessert with a pretty presentation.

Gingerbread and Lemon Curd Trifle with Blackberry Sauce

Bobby's trifle will happily feed any crowd during the holidays. Gingerbread cake is layered with lemon curd and blackberry sauce.

Raspberry Trifle with Rum Sauce

Sandra Lee's individual-size trifles pack lots of flavor into one glass with minimal effort: Rum extract and fresh berries jazz up prepared vanilla pudding and pound cake.

Lime Cream Trifle

Kick your party up a notch with this zesty trifle. Graham crackers and lime cream layer to form a decadent dessert that&rsquos reminiscent of a citrus cheesecake.

Berry Trifle

Heighten the flavor of blueberries, strawberries and raspberries with a bit of lemon and sugar for Tyler's trifle.

Blood Orange Trifles

Blood oranges have a sweet-tart flavor and deep-red color they're available in the winter months -- pick some up and pair them with a rich custard to make beautiful trifles.

Cranberry-Clementine Trifle

Layers of vanilla custard, brandy-soaked pound cake and cranberry compote make this a festive seasonal dessert.

Strawberry Chocolate Mini Trifles

These individual trifles are great for hosting a small get-together. The Kitchen prepared these strawberry chocolate confections for an awards show party, but they&rsquoll fit right in at a special occasion or warm-weather cookout.

Black Forest Trifle

Inspired by the traditional black forest cake, Katie&rsquos trifle is both beautiful and easy to make ahead of time.

Sheet Pan Trifle

This trifle is impressive for so many reasons, starting with how easy it is. You just bake our basic sheet pan cake and then cut out the rounds to layer the scraps become your crumble topping. Once assembled, you can see each distinctive layer of lemon pudding, whipped cream, cake and bold-colored berries. The berries also release a sweet liquid as they sit in the lemon-sugar mixture that soaks into the cake and brings the whole thing together in one bright and creamy, tart-sweet dessert.


When whipped coconut cream goes wrong!


50 Best Trifle Recipes for an Easy, Impressive Dessert

"Where have you been all my life?" That's the question we'd like to ask these trifle recipes. Whether tall or short, served family style or in individual cups, most of these trifles have thing in common: They're surprisingly easy to make. That's not something we're usually able to say about a dessert that looks this good.

With so many different varieties in this list, though, you might have a hard time deciding where to start. We recommend beginning with a classic trifle featuring cherries, strawberries, and blueberries so you're comfortable assembling one of these masterpieces. From there, try one of the exciting chocolate dessert recipes we've included in our collection, like a chocolate coffee mousse trifle, a mint chocolate Oreo trifle, or a peppermint brownie trifle that's perfect for the holidays&mdashor your Fourth of July menu.

Of course, not every trifle recipe has to include berries or chocolate. We also have a recipe for a pumpkin tiramisu trifle with notes of gingersnap and maple, a gingerbread trifle that your Christmas dinner guests will flip for, and a lemon blueberry trifle that would look lovely sitting next to your other Fourth of July desserts. Grab a spoon and dig in!


Strawberry trifle recipe

Components for four individuals):

12 muffins (or sobaos, sponge cake, cookies …)
200 ml of strawberry smoothie (or milk, syrup …)
200 grams of cream cheese
200 grams of pure yogurt
1-2 tablespoons sugar
8-12 strawberries
Eight tablespoons of strawberry jam
2 tablespoons granola (or nuts, cookie crumbs, grated chocolate …)

The way to put together a strawberry trifle step-by-step

Break the muffins and put as a base. Moisten with the strawberry smoothie. Put together the cream by mixing the cheese with the yogurt and sugar. Put a few tablespoons on the muffins.

Wash and dry the strawberries, chop and blend with the jam. Put a few tablespoons on high of the cream cheese and yogurt layer. Repeat the method layering the muffins once more (bear in mind to moisten them), cream and strawberries with jam.

Put a final layer of muffins (bear in mind to moisten them) and cream. End with a tablespoon of granola on high.

Suggestions and methods for cooking an ideal strawberry trifle

→ The very best factor about this straightforward dessert is that it is extremely versatile, do not forget that you need to use muffins, sponge cake or cookies your favourite jam or cream the fruits that you just like essentially the most and beautify additionally with no matter you need. It at all times seems good!

→ You will need to moisten the sponge cake or cookies, particularly if we’re going to serve it proper after it. If it’s going to be within the fridge for 24 hours, it isn’t needed, as a result of the cream and the fruit can have moistened it.

→ Watch out for sweetening an excessive amount of, there are meals which can be already candy in themselves, don’t go overboard with the remaining.

→ In case you are not going to serve it in the meanwhile, don’t put the ornament on it or it would spoil with humidity. put it aside for the final minute.

Is strawberry trifle recipe It’s made in collaboration with Dulcesol (muffins 0% added sugar), Nesquik (all pure strawberry shake), Bonne Maman (intense strawberry jam) and Kellog’s (additional chocolate and hazelnut granola), merchandise that got here in my final Degustabox, a field of merchandise from feeding which you’ll subscribe to in order that it comes house to you each month. If you wish to strive it, use the code 6FODQ, and you’ll get a reduction on the primary field.

Rebeca’s kitchen

Journalist, blogger and mother 2.0, I share recipes, ideas and methods so that you just like your dishes and have enjoyable cooking. Do you observe me?


Lemon Strawberry Trifle Recipe

Lemon Strawberry Trifle: gorgeous layers of creamy lemon pudding, vanilla wafers & fresh sliced strawberries combine to create one amazing fruity summer trifle!

Ingredients

  • 2 (3.4 oz) boxes instant lemon pudding
  • 2 cups whole milk
  • 1 (14 oz can) sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1 (11 oz.) box of vanilla wafers
  • 2 pints strawberries, sliced
  • lemon zest, optional garnish

Instructions

  1. In a large mixing bowl, whisk together powdered pudding mix, milk, and condensed milk until smooth.
  2. In a large bowl, beat whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Remove one heaping cup of whipped cream and set aside to be used as garnish at the end.
  3. Fold whipped cream into pudding mix, until smooth.
  4. In a large trifle bowl (or approximately 8 individual mason jars) assemble the pudding. First, lay 1/3 of vanilla wafers across bottom of bowl. Top with 1/3 of sliced strawberries. Cover with 1/3 of pudding mixture. Continue with 2 more layers.
  5. Garnish the top with whipped cream, strawberries and optional lemon zest.
  6. Cover pudding and let it rest in refrigerator for 2 hours before serving. Can be made up to a day ahead.

Notes

Can be made up to 24 hours ahead. Store in the refrigerator with saran wrap placed tightly on top.

Recommended Products

I am an Amazon affiliate member and I earn a small percentage from qualifying purchases. Thank you!



Comments:

  1. Andrea

    Senks, very useful information.

  2. JoJozil

    I congratulate, the remarkable answer...

  3. Su'ud

    I am very grateful to you for information.It's very useful.

  4. Samugul

    I believe that you are wrong. I can defend my position. Email me at PM, we will discuss.

  5. Adalwolf

    Absolutely with you it agree. It seems to me it is very good idea. Completely with you I will agree.



Write a message