Strawberry Angel Trifle Recipe

Strawberry Angel Trifle Recipe Strawberry Angel Trifle Recipe photo by Taste of Home Rating 5

I always get compliments when I bring this attractive and tasty trifle out of the refrigerator. Not only does it serve a big group nicely, I can make it ahead of time, too.

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Strawberry Angel Trifle Recipe
  • Prep: 30 min. + chilling Bake: 35 min.
  • Yield: 12-16 Servings
30 35 65

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 2 packages (3 ounces each) strawberry gelatin
  • 3/4 cup plus 1/3 cup sugar, divided
  • 2 cups boiling water
  • 5 cups fresh or frozen unsweetened strawberries, thawed and drained
  • 2 cups heavy whipping cream

Directions

  • Prepare and bake cake mix according to package directions; cool completely. In a large bowl, dissolve gelatin and 3/4 cup sugar in boiling water. Mash half of the strawberries; add to gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Slice remaining strawberries; stir into the gelatin.
  • Cut cake into 1-in. cubes. Place half in a 3-qt. trifle or glass bowl. Top with half of the gelatin mixture. Repeat. Cover and refrigerate until set, about 4 hours. In a bowl, beat cream until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spoon over gelatin. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 each) equals 313 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 245 mg sodium, 51 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Strawberry Angel Trifle in Country Woman Christmas Annual 2001, p41

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Reviews for Strawberry Angel Trifle

Strawberry Angel Trifle Recipe

Strawberry Angel Trifle

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(1-3) of 3 reviews

Reviewed on Jan. 25, 2012 by fishtrap515

We loved it!

Reviewed on Aug. 03, 2010 by Valacia

I brought this to a party and everyone loved it! It looks and tastes great, but allow plenty of time to make as it takes several hours between the baking and chilling.

Reviewed on Jun. 25, 2010 by marmstrong10249

I made this was Father's Day -- everyone loved it and wanted the recipe. Makes a lot.

 
 

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