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  • Judy Schafer

    Strawberry Trifle- angel food cake; 24 oz. container frozen strawberries, sliced with sugar; 3 C vanilla pudding; 16 oz container of whipped cream Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding & whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert w/solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving.

  • Diana Jones

    Strawberry Angel Food Trifle (1) store-bought angel food cake 24 oz. container frozen strawberries, sliced with sugar added, thawed 24 oz. or 3 cups vanilla pudding (We used 6+ small individual cups this time) 16 oz. container of whipped cream, slightly less than the whole container Fresh strawberries for garnish Tear angel food cake into medium pieces.  Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.  Continue irregular layers, filling the bowl.  Top entire dessert with a solid layer of whip cream.  Slice a few fresh strawberries for garnish.  Refrigerate overnight or at least 4 hours before serving.  To me it tastes like all the flavors of strawberry shortcake in one big yummy bite!  I think it would be GREAT to add blueberries to this mix too.  Or nanners.  Maybe kiwi?  However, I’ll first need to find a purty bowl like mom’s.  Hint hint.

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Strawberry Angel Food Trifle * angel food cake (baked or bought)* 24 oz. strawberries, sliced with sugar* 3 c vanilla pudding* 16 oz. whipping cream, whipped & sweetened to taste* Fresh strawberries for garnish Tear/cut cake into chunks. Layer in clear bowl with strawberries, pudding, whipped cream. Top with solid layer of whipped cream. Garnish with strawberries. Refrigerate 4 hours.

Strawberry Shortcake Trifle made into parfaits - such a simple dessert with a great presentation for guests!

Butterfinger Trifle Recipe…Not that I would make it, but it does sound good for those who like Butterfighers

strawberries, angel food cake and chocolate {simple} Perfect for a party!

Angel Food Cake 400g icing sugar 1/4 teaspoon salt 230g cake flour, sifted 12 egg whites (at room temperature) 1/3 cup warm water 1 1/2 teaspoons cream of tartar Whisk egg whites, water and cream of tartar. Beat in half the sugar plus salt to medium peaks. Sift and gently fold in the rest of the sugar with the flour a little at a time. Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes at 180 deg C. Cool upside down in the tin for an hour.

I'm eating it with my mind :) Strawberry Shortcake Trifle