Strawberry Trifle
Get ready to dig into this amazing strawberry trifle! Layers of juicy strawberries, creamy cheesecake, and fluffy pound cake come together to create the ultimate summer dessert!
Servings: 12 People
Ingredients
- 16 ounces fresh strawberries sliced
- ⅓ cup granulated sugar
- 1 16- ounce pound cake sliced into ½ inch cubes
- 1 3.4- ounce package instant cheesecake pudding
- 2 cups whole milk
- 2 cups heavy whipping cream
- 2 tablespoons orange zest
Instructions
- Add the sliced strawberries and sugar to a bowl and set aside for 30 minutes so the strawberries can macerate. After 30 minutes have passed, strain out the syrupy liquid and save for soaking the cake.
- While the strawberries macerate, whisk together the pudding powder and milk in a large bowl and set aside while it thickens. In another large bowl, use a hand mixer to whip the cream and orange zest until stiff peaks form. Fold the pudding into the whipped cream.
- Layer 1/2 of the pound cake on the bottom of the trifle dish. Brush with about 1/2 of the syrup and then top with 1/2 of the strawberries. You can stand sliced strawberries against the glass to form a decorative edge, but it isn't necessary.
- Add 1/2 of the cream mixture on top of the strawberries and then repeat the layers with the remaining ingredients: pound cake, syrup, strawberries, and cream. Set in the fridge for 1-2 hours so all the flavors can meld.
- When ready to serve, decorate the top with more strawberries and enjoy!
Nutrition
Serving: 1cup | Calories: 350kcal | Carbohydrates: 46g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 91mg | Sodium: 421mg | Potassium: 199mg | Fiber: 1g | Sugar: 33g | Vitamin A: 720IU | Vitamin C: 24mg | Calcium: 112mg | Iron: 1mg
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