I was looking for a nice dessert to bring to a friend's rooftop graduation party last week (I know, I know, we broke the rules. Judge away). We also knew we would have to take the T to get there rather than drive since she lives downtown where parking is $$$. Times like these are where trifles come in handy. They're the perfect party dessert since they 1) are easy to transport, 2) feed a crowd, and 3) look spectacular. If you invite me to your party and tell me to bring dessert, chances are I will bring a trifle.
This one was fun to put together and really tasty with all the ripe strawberries we bought at Costco. It has a few shortcuts such as pudding mix and cake mix if you're lazy like me, but I didn't think it tasted artificial. If I had had more time, I would definitely have made my own pound cake to use in this. Next time!
Shortcut Strawberry Trifle
(Recipe from Taste of Home)
- 2 cups cold heavy whipping cream
- 1 cup cold milk
- 1 cup sour cream (trust me, the end result will not be sour)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 tsp grated orange zest (I left this out since I didn't have time to run to the store)
- 8 cups white cake, cubed (I baked a cake from a white cake mix and cubed it. You can also use a store-bought angel food cake or pound cake.)
- 4 cups sliced fresh strawberries
- In a large bowl, whip the heavy whipping cream until soft peaks form. Keep chilled.
- In another large bowl, beat the milk, sour cream, pudding mix, and orange zest on low speed until thickened. Fold in whipped cream.
- Place half the cake cubes on the bottom of a trifle bowl or 3-quart glass bowl. Arrange a third of the strawberries around the sides of the bowl and over the cake. Top with half the pudding mixture. Repeat layers once. Top with remaining berries.
- Refrigerate at least 2 hours before serving.
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