Best 9 Strawberries N Cream Trifle Recipes

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

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.

STRAWBERRIES 'N' CREAM TRIFLE

Steps:

• In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes., Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries.

STRAWBERRY TRIFLE

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.

STRAWBERRY TRIFLE

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.

ROASTED STRAWBERRY TRIFLES WITH LEMON CREAM

Steps:

• Bring cream, 1 cup sugar, and a pinch of kosher salt to a gentle simmer in a medium saucepan over medium heat, stirring to dissolve sugar and salt. Cook 3 minutes. Remove from heat and whisk in lemon juice. Let cool slightly, then transfer to a medium bowl and press a sheet of plastic wrap directly onto surface (this will help prevent a skin from forming). Chill lemon cream until it has set up to a pudding-like consistency, at least 12 hours.
• Preheat oven to 325°F. Combine gluten-free flour, butter, brown sugar, basil, vanilla, and a pinch of kosher salt in a medium bowl. Using your fingers, work mixture until it comes together in small clumps. Scatter crumble on a large parchment-lined baking sheet. Bake until golden brown and slightly firm, 30-35 minutes. Let cool and break into smaller pieces. Mix in granola.
• Increase oven temperature to 425°F. Toss strawberries, smoked salt, and remaining 1/4 cup sugar on a clean rimmed baking sheet to combine. Roast strawberries, tossing once, until they are juicy but still hold their shape, about 5 minutes. Let cool slightly.
• Just before serving, assemble trifles by spooning alternating layers of lemon cream, roasted strawberries, and granola crumble into 8-12-oz. glasses or jars, dividing evenly. Top off with some mint and basil leaves.
• Do Ahead
• Lemon cream can be made 2 days ahead. Keep chilled.

STRAWBERRIES 'N CREAM TRIFLE

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.

THE ULTIMATE STRAWBERRIES & CREAM TRIFLE

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.

INDIVIDUAL STRAWBERRY TRIFLES

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 4 slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up 2 high ball glasses 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. Use remaining cake, cream and strawberries to create a more humble trifle dish.
• Cover trifles with plastic wrap and refrigerate for impromptu indulgence, Keeping in mind that it will store for up to 2 days.
• To serve, remove and discard plastic wrap. Grate amaretto cookie on top and sprinkle with demerara sugar.