Strawberry Trifle
I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. —Norma Steiner, Monroe, Wisconsin
Ingredients
- 1 cup cold whole milk
- 1 cup sour cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon grated orange zest
- 2 cups heavy whipping cream, whipped
- 8 cups cubed angel food cake
- 4 cups sliced fresh strawberries
Reviews
First time making this dessert for Easter Sunday. It was super easy, I didn't change a thing and it was very well received. It definitely goes on the "Make It Again" list.
I made this for a socially distanced group of 8 this past weekend. Due to the pandemic, I wanted something that would be an individual dessert. I used the recipe with the only change, I used 1 1/2 cups milk and 1/2 cup sour cream (didn't have more). I put the trifle together in individual 9 ounce plastic cups and refrigerated as per recipe. Just before serving, I added a dollop of whipped cream to the top. I sweetened that portion of the whipped cream with just a little powdered sugar (2 T) and orange extract (1/4 tsp) to dollop on top. Everyone loved it. Great recipe. Thank you so much.
Made this last Easter...now family requesting again this year!
This is delicious I use a pound Cake and omit the sour cream .My son request this weekly it’s usually gone the same day
I made this for Easter. It was easy, not too sweet and gone before I knew it! A dessert I will come back to make again and again!
This was a hit with my book club. Beautiful presentation and delicious. I love that it uses real homemade whipped cream and isn’t overly sweet. The angel food cake holds it sponginess and the texture is perfect with the Light creaminess of the pudding. The only change I made was to add a Tablespoon of sugar to the sliced berries To bring out the juices. I sliced, sugared the berries and left them in the refrigerator overnight. In the morning I made the whipped cream and pudding and assembled. This made it quick to put together in the morning. I then refrigerated the trifle for 2 hours before serving. Lynne
My family and I loved this! I adapted it to be sugar-free by using a Pillsbury sugar-free yellow cake mix. I used a small amount of powdered sugar (regular) to lightly sweeten the whipped cream, however, along with vanilla. It was a hit, even to the kids! No one knew it was sugar-free until I told them!
This was super easy to make, beautiful, and tasted delicious. I made this for a potluck, and everyone loved it.
This dessert is just way too good. It was Love at first bite...
Made this today for Easter. Thought the sour cream made for a very sour flavor.