Are you looking for a delectable and visually stunning dessert that will impress your friends and family? Look no further than the individual strawberry trifle! This classic dessert combines layers of moist sponge cake, sweet strawberries, creamy custard, and whipped cream, creating a symphony of flavors and textures that will tantalize your taste buds. With its elegant presentation and endless possibilities for customization, the individual strawberry trifle is the perfect centerpiece for any special occasion, whether it's a birthday, anniversary, or simply a delightful weekend treat.
Check out the recipes below so you can choose the best recipe for yourself!
INDIVIDUAL STRAWBERRY TRIFLES
A quick, homemade chocolate sauce tops these Individual Strawberry Trifles. I like to garnish the desserts with confectioners' sugar. -Karen Scaglione, Nanuet, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat; stir in orange juice. Cool to room temperature., In four dessert glasses or bowls, layer with strawberries, cake cubes and chocolate mixture.
Nutrition Facts : Calories 348 calories, Fat 24g fat (14g saturated fat), Cholesterol 107mg cholesterol, Sodium 134mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.
INDIVIDUAL STRAWBERRY TRIFLES
Provided by Giada De Laurentiis
Time 25m
Yield 2 servings, plus extra
Number Of Ingredients 9
Steps:
- In a small shallow casserole dish, toss the strawberries with vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
- In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip until stiff peaks. Set aside.
- Using a serrated knife, slice pound cake lengthwise into 1/2-inch thick slices. You will only need 2 slices. Using a 2-inch cookie cutter, cut out 2 circles from each cake slice. Line up 2 high ball glasses (about 2 to 2 1/2 inches in diameter and 4 1/2 to 5 inches high) and place 1 cake circle in the bottom of each. Brush cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Cover each glass with plastic wrap and keep in the refrigerator until serving. Use remaining cake, cream and strawberries to create a more humble trifle dish.
- Cover trifles with plastic wrap and refrigerate for at least 2 hours so that the flavors can marry.
- About 15 minutes before serving, take trifles out of the refrigerator so that they can warm slightly. Grate a generous shower of amaretto cookie over top and garnish with a mint sprig.
STRAWBERRY TRIFLE
I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. -Norma Steiner, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 376 calories, Fat 23g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
EASY STRAWBERRY TRIFLE
A classic strawberry trifle without alcohol, so perfect for kids, but tastes just as delicious. Make your own sponge and custard to make it extra special! Top with whatever you like; strawberries, sprinkles or chocolate shavings
Provided by bananas.and.custard
Time 1h10m
Yield Serves 8
Number Of Ingredients 22
Steps:
- Preheat the oven to 180 degrees Celsius. Grease and line the base of a 20 cm round cake tin. Whisk the two eggs and 60g sugar with a handheld whisk until pale and fluffy. Fold in the flour well, being sure to scrape to the bottom. Pour the mixture into the tin and bake for 10-12 mins.
- Prepare the jelly with the water. Cut out rounds of your sponge and place in the bottom of the trifle dish. Pour over all of the prepared jelly. Leave in the fridge for 6+ hours, preferably overnight. If you are in a rush, freeze for 1 hour then place in the fridge until set.
- Make the custard. Whisk together the egg yolks and 30g sugar. Heat the milk until almost boiling, then gradually pour over the yolks and sugar. Whisk in 2 tbsp cornflour. Return to the heat and whisk on low for 10 minutes until the custard is thick. Leave to cool for 30 minutes then pour over the jelly sponge. Place in the fridge to chill.
- Remove the trifle from the fridge when cool. Whip the cream to soft peaks, and spread over the trifle. Decorate with the toppings in a decorative pattern. Chill for 2+ hours before serving with a large spoon.
STRAWBERRY TRIFLE
This is a very light dessert recipe from my friend, Ellen. It is so easy to make and is the perfect ending to a heavy meal.
Provided by prissycat
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h15m
Yield 12
Number Of Ingredients 6
Steps:
- Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 36.7 g, Cholesterol 5.6 mg, Fat 6.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 271 mg, Sugar 10.8 g
LEMON STRAWBERRY TRIFLE
With strawberries, whipped cream, lemon pudding and angel food cake, this trifle is the perfect balance of rich and fruity.
Provided by Almond Breeze
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
- Cut angel food cake into small, bite-sized pieces. Set aside.
- In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
- Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
- Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
- Repeat layers.
- Garnish with fresh strawberries and lemon slices if desired.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 61.5 g, Cholesterol 11.3 mg, Fat 10.9 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 8.6 g, Sodium 526.8 mg, Sugar 19.9 g
INDIVIDUAL STRAWBERRY TRIFLE
I love trifles because everyone is so impressed with the way they look. This one is great for after a holiday dinner or for New Years Eve or to celebrate Tuesday. I really feel it is a festive dessert. This look very pretty in highball or cocktail glasses. I found it on Food Network.
Provided by CoolMonday
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place strawberries in a bowl and toss with vinegar.
- Let stand for 15- 20 minutes at room temperature.
- Check for sweetness and add sugar if desired.
- Place heavy cream in a separate large bowl.
- Whisk with electric mixer to soft peaks.
- Add vanilla and confectioners' sugar.
- Whip until stiff peaks.
- Set aside.
- Slice pound cake into 1/2 inch slices.
- Using a cookie cutter, cut out circles from each cake slice the diameter of the glass.
- Place 1 circle in bottom of each glass.
- Brush cakes with amaretto liqueur.
- Spread 2 tablespoons of marinated strawberries on each cake.
- Using a different spoon, spread a large dollop of whipped cream on strawberries.
- Add a second layer of cake and press down lightly.
- Repeat the strawberries and whipped cream.
- Cover with plastic wrap and refrigerate till needed.
- Will keep up to two days.
- To serve: remove plastic wrap, grate amaretto cookie on top and sprinkle with demerara sugar.
- Use left over ingredients in one larger bowl for seconds.
Nutrition Facts : Calories 810.9, Fat 60.4, SaturatedFat 36.5, Cholesterol 354.6, Sodium 367, Carbohydrate 61.8, Fiber 2.4, Sugar 14.8, Protein 8.5
Tips:
- Use fresh, ripe strawberries for the best flavor.
- If you don't have a trifle bowl, you can use a large glass bowl or even a 9x13 inch baking dish.
- Make sure the custard is completely cool before assembling the trifle.
- If you're short on time, you can use store-bought pound cake or angel food cake.
- For a boozy trifle, add a splash of your favorite liqueur to the strawberries or custard.
Conclusion:
This individual strawberry trifle is a delicious and easy-to-make dessert that is perfect for any occasion. With its layers of fresh strawberries, creamy custard, and fluffy pound cake, it's sure to be a hit with everyone. So next time you're looking for a special dessert, give this trifle a try. You won't be disappointed!
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