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Zinfandel Strawberry Trifle Recipe

Zinfandel Strawberry Trifle Recipe

This mouthwatering recipe is absolutely delicious and was given to me by a friend. It's so easy to make but feels really special. —Nicole Clayton, Prescott, Arizona
TOTAL TIME: Prep/Total Time: 25 min. YIELD:15 servings

Ingredients

  • 1-1/2 cups Zinfandel wine or grape juice
  • 1/2 cup sugar, divided
  • 1 quart fresh strawberries, sliced
  • 1 teaspoon vanilla extract
  • 2 loaves (10-3/4 ounces each) frozen pound cake, thawed
  • 2 cups heavy whipping cream
  • Additional fresh strawberries

Directions

  • 1. In a large saucepan, combine wine and 1/3 cup sugar. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Set saucepan in ice water and stir the mixture for 3 minutes. Stir in strawberries and vanilla.
  • 2. Meanwhile, cut one cake in half widthwise (save the other half for another use). Cube remaining cake; set aside.
  • 3. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form.
  • 4. In a 3-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, strawberry mixture and whipped topping. Repeat twice. Chill until serving. Garnish with additional strawberries. Yield: 15 servings.

Nutritional Facts

1 cup equals 326 calories, 19 g fat (9 g saturated fat), 67 mg cholesterol, 176 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.