Strawberry Trifle
A luscious, layered dessert that combines fluffy angel food cake, sweet strawberries, and creamy textures, perfect for gathering with loved ones.
Ingredients
Creamy Layers
- 2 cups heavy cream, chilled This is the base for your creamy layers, adding lusciousness and richness.
- 1 cup cold 2% milk (or whole milk) Pairs beautifully with the pudding.
- 1 cup plain unflavored yogurt Adds a delightful tanginess.
- 1 package (3.4 oz.) instant vanilla pudding Brings undeniable sweetness and thick texture.
- 1 teaspoon orange zest Brightens the dessert.
Base and Fruit
- 8 cups cubed (1-inch cubes) angel food cake Provides the perfect base for layering.
- 4 cups sliced strawberries (about 1 pound) Introduces the essential fruity touch.
Instructions
Preparation
- In a large mixing bowl, beat the chilled heavy cream with a hand mixer (or stand mixer) at medium speed for about 3 to 4 minutes, or until stiff peaks form. Set aside.
- In a separate mixing bowl, combine the cold milk with the plain yogurt and instant vanilla pudding mix. Beat until thicken, about 2 minutes.
- Gently fold in the orange zest and half of the whipped cream into the pudding mixture.
Building Layers
- Place half of the angel food cake cubes in a trifle bowl. Arrange one-third of the sliced strawberries around the sides.
- Spoon half of the creamy pudding mixture over the strawberries.
- Repeat with the remaining cake, another third of strawberries, and top with the rest of the pudding mixture.
- Crown with the remaining strawberries on top.
Chill and Serve
- Cover the trifle with plastic wrap and refrigerate for about two hours before serving.
Notes
Use fresh strawberries for the best flavor. Feel free to layer with other fruits like raspberries or blueberries for variety. This dessert can be made a day ahead.