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Zinfandel Strawberry Trifle

 Zinfandel Strawberry Trifle
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
15 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • Meanwhile, cut one cake in half widthwise (save the other half for
  • another use). Cube remaining cake; set aside.
  • In a small bowl, beat cream until it begins to thicken. Add remaining
  • sugar; beat until soft peaks form.
  • 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,

2 of 2

Zinfandel Strawberry Trifle (continued)

Nutritional Facts: 19 g fat (9 g saturated fat), 67 mg cholesterol, 176 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.