Thursday, July 13, 2017

Strawberry Shortcake Trifle

As the risk of sounding as if I am obsessed with strawberry desserts, I want to share this recipe. 😉 Last week I highlighted berry brownies (recipe) which I had taken for a group and then I prepared this strawberry trifle Monday for a board meeting. As we say in first grade, this is an easy peasy, refreshing dessert for these hot summer days.





Strawberry Trifle 
one angel food cake, cut into one inch cubes
instant vanilla pudding mix, 3.4 ounce box
2 cups milk
1 large tub Cool Whip
2 (plus) pounds fresh strawberries

Prepare the angel food cake according to box directions. Allow to cool and then cut into one inch cubes. Set aside. 
Wash fresh strawberries and set aside. When completely dry, slice berries.
Mix one box of instant pudding with 2 cups cold milk. Wisk for two minutes and then fold in one large tub (or two small) Cool Whip.
In a deep glass bowl (I inverted my glass cake plate to use the lid as my bowl and rested that in the inverted base), spread about a third of the pudding mixture in the bottom of the bowl. Sprinkle half of the angel food cubes over mixture. Layer half of the sliced strawberries on top. Repeat. Use remaining third of pudding mixture over top of trifle. I used three whole berries as garnishment on top.
Keep well chilled in refrigerator.


Notes: I was concerned that the angel food cake would get "soggy" if I assembled this way ahead of time. I put it together about 6 hours beforehand it was perfectly fine.
You could add blueberries and raspberries to the strawberries if you wish. 

Have a wonderful day and stay cool!