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Strawberry Shortcake Trifle

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In my family, get-togethers are a big deal. My dad has 7 brothers and sisters, and my mother has 5, with all of them married and with children. This means that reunions are huge and there needs to be enough food to accommodate everyone.

Because of this, it’s sort of an unwritten rule that everyone over the age of 20 must bring food. Not just any food, either. It has to be a home-cooked meal, or else you’re cheating. Since I was a terrible cook when I was twenty, I tried desperately to figure out what could be my “thing” that was easy, yummy, and cheap.

Enter: trifle.

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Trifle is about as simple as it gets when it comes to desserts. Beyond that, it’s pretty, diverse, and its ingredients are cheap. I’ve made dozens of variations on trifle over the past two years, but the one that I always seem to come back to is this strawberry shortcake recipe. It’s just perfect for summer and has a way of making everyone happy.

Inactive Time: 1.5 hours

Active Time: 30 minutes

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Ingredients

1 package vanilla pudding

10 oz. sliced strawberries

12 angel food cake shells

1.5 containers Cool Whip

Directions

First, make the pudding according to the directions on the package. Let it cool on the stovetop for ten minutes, then cover and place it in the fridge for an hour and twenty minutes. During this time, take out your whipped cream if you’ve been freezing it rather than keeping it in the fridge. Slice the strawberries during this time, as well.

Double-check the pudding before proceeding, because if the pudding has any heat to it at all, even just a little bit of warmth, then it will melt your whipped cream and you will have one hot mess of a trifle.

Once the pudding is cold, grab your trifle bowl or a large glass bowl. As the bottom layer, place the dessert shells along the bottom. Use a spoon to scoop strawberries into each shell. Since I had big gaps in my bottom layer, I grabbed an extra shell and broke it up to fill in the open spaces.

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On top of this layer, add all of the pudding. Be sure to spread it carefully, so that it doesn’t tear up the delicate angel food cake beneath. Spread it evenly, but note that it will usually curve up towards the center, and that’s okay.

Next, add a second layer of angel food cake and strawberries, the exact same as the first one. Again, break up one of the extra shells to fill in the gaps. On top of this, add your final layer by spreading the whipped cream.

Lastly, if you have an extra dessert shell, place it on top and fill it with strawberries as garnish. Now step back and enjoy your beautiful creation!

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Bringing this to any event will guarantee compliments and a culinary ego boost. For me, making trifle was my first step ever taken in the cooking world, and I still love to make it. When I was first starting out, I made a lot of gross stuff. But trifle was always delicious, and always gave me the confidence to try again.

I’ll have more recipes for this dessert in the future, but in the meantime, if you have a trifle recipe on your blog and want to post a link to it in the comments, feel free! I’d love to see how others are putting their own spin on this dessert.

 



2 responses to “Strawberry Shortcake Trifle”

  1. […] Recipe: Strawberry Shortcake Trifle […]

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