STRAWBERRIES AND CREAM TRIFLE
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.
STRAWBERRIES AND CREAM TRIFLE
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
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.
A MERE TRIFLE! STRAWBERRIES AND CLOTTED CREAM TRIFLE
Luscious fresh strawberries nestle amongst light sponge cake sandwiched with strawberry jam, which are then covered with creamy custard and topped with clotted cream. Simple! This trifle may be simple but it is the star on any tea-time or dessert table and if you cannot obtain clotted cream, use whipping cream, heavy cream or double cream instead. Madeira is used in place of sherry in this trifle, which gives a mellow flavour to the trifle. This is a recipe that my mum sent to me, from a cutting in a British magazine promoting Devon and Cornwall in the West Country - home of the Cream Tea! If you wish to serve this to children or non-drinkers, substitute the Madeira with fruit juice of your choice. In the summer scatter some pink rose petals over the top for the ultimate and romantic finish! (Prep time includes the chilling and soaking time.)
Provided by French Tart
Categories Dessert
Time 2h
Yield 1 Trifle, 6 serving(s)
Number Of Ingredients 10
Steps:
- First of all cut the trifle sponges in half lengthways or cut the sponge cake into slices, spread each half or slice with strawberry jam, then re-form them and cut each one into 3 little sandwiches. Now arrange them in a 3 pint (1.75 litre) trifle bowl. Then make a few stabs in the sponges and sprinkle the Madeira carefully and evenly over them, then leave it all aside for half an hour so it can soak inches
- After that, sprinkle half the strawberries over the top of the trifle sponges, pushing some down in amongst them. Then put the rest into a Mini Chopper or food processor along with the sugar, whiz to a purée then drizzle the purée over the strawberries.
- Meanwhile, empty the custard into a jug, split the vanilla pod lengthways and, using a teaspoon, scrape the seeds into the custard and mix together.
- Spoon the custard evenly over the top of the strawberries, then dollop the clotted cream over the custard (or whipped cream) smoothing it with the back of a knife and lastly sprinkle with toasted flaked almonds and scatter with rose petals if using.
- Now you need to cover the dish with clingfilm and make sure it is well chilled before serving, up to two hours is ideal.
BERRIES AND CREAM TRIFLE
This is so easy and pretty. Great for summer barbecues or holiday parties! Prep time does not include refrigeration time.
Provided by newmama
Categories Dessert
Time 30m
Yield 1 trifle, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Thinly slice strawberries and sprinkle with sugar. toss to coat. cover and refrigerate as long as possible (preferably overnight).
- Beat water and sweetened condensed milk with extract until combined.
- Whisk in pudding mix for 2 minutes. Refrigerate until mostly set
- Gently fold whipped cream into pudding mix, 1/3 at a time.
- Cube angel food cake into 1 inch cubes.
- In a trifle bowl layer: 1/2 cake cubes, 1/2 strawberries, 1/2 cream. Repeat topping it off with raspberries.
- Cover and refrigerate 4 hours or overnight.
Nutrition Facts : Calories 615.3, Fat 27.1, SaturatedFat 16.5, Cholesterol 98.4, Sodium 554.6, Carbohydrate 87.1, Fiber 4.4, Sugar 64, Protein 9.7
STRAWBERRY CREAM TRIFLE
This recipe is from Pampered Chef. It is sooo good! And so easy to throw together! You can use vanilla or white chocolate pudding and pie filling instead of the cheesecake flavoring.
Provided by Marz7215
Categories Dessert
Time 40m
Yield 1 trifle, 12 serving(s)
Number Of Ingredients 8
Steps:
- Coarsely chop almonds. Cut pound cake into 1 inch cubes; set aside.
- Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In a small bowl combine fresh and frozen strawberries, mix well.
- Juice lemon to measure 2 tablespoons. Place in a large bowl and whisk in yogurt and pudding mix until smooth. Put half of the cool whip container in bowl and fold mixture inches Reserve the other half of the cool whip.
- To assemble trifle: place one third of the pound cake into bottom of a trifle bowl. Top pound cake with one-third of strawberry mixture. Top with half the yogurt mixture, spreading evenly. Sprinkle with one third of toasted almonds. Repeat layers one more time. Top with remaining pound cake cubes and remaining strawberries.
- To garnish, spread reserved cool whip topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over cool whip. You can then sprinkle with powdered sugar and create a strawberry "fan" with reserved strawberry. To do this just use an egg slicer and place strawberry, stem down in the slicer. Slice most of the way down through the wires. Remove the strawberry from the wires and gently fan out the slices.
Nutrition Facts : Calories 295.3, Fat 12.4, SaturatedFat 6, Cholesterol 18.2, Sodium 145.9, Carbohydrate 43.6, Fiber 2.8, Sugar 15.9, Protein 5.8
STRAWBERRIES 'N CREAM TRIFLE
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
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
STRAWBERRIES AND CREAM TRIFLE
Very quick easy dessert!
Provided by Michellelauren
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 45m
Yield 12
Number Of Ingredients 5
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
THE ULTIMATE STRAWBERRIES & CREAM TRIFLE
Make and share this The Ultimate Strawberries & Cream Trifle recipe from Food.com.
Provided by Smuckersreg
Categories Dessert
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
- REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.
Nutrition Facts : Calories 265.6, Fat 6.2, SaturatedFat 5, Sodium 421.4, Carbohydrate 50.2, Fiber 1.3, Sugar 33.5, Protein 3.9
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