Tag Archives: strawberry shortcake

Strawberry Trifle Dessert – It’s Not Too Late for Easter

strawberry trifle

Easter is Sunday and you may have planned your dinner menu for weeks.  Or then again you may be surprised that it is here already!  I saw this dessert on Facebook and I have made a similar version many times.  It is so quick and easy I decided to share it now if you are looking for a last-minute, make-it-fast dessert that is absolutely, finger-licking, delicious!  (I always dip my finger into the whip cream, don’t you?)

strawberry trifle ingred
A trifle is a dessert made with cake, fruit, custard, and whip cream.  This dessert fits that description perfectly! My sous-chef helped me by making the angel food cake, but a store-bought cake works fine.

strawberry parfait ingre

The cake is torn or cut into small pieces.  I made sugar-free, fat-free vanilla pudding, thawed some frozen strawberries, and used Cool Whip for the whipped cream.

straw parfait 3 singles

The trifle can be layered with cake, strawberries, pudding, then whip cream.  I like to fold the whip cream into the pudding and use the mixture as one layer, which is what I did for these individual parfaits.

This takes only minutes to make and needs refrigerated for at least 4 hours or even better, over night.

straw trifle down
Happy Easter and Sweet Blessings!

~Catherine
strawberry trfle single

Strawberry Trifle Dessert
 
Prep time
Total time
 
Let Them Eat Cake!! Low cal, low fat, loaded with the fresh taste of strawberries and cream.
Ingredients
  • 1 Angel food cake
  • 24 oz. Container frozen strawberries, sliced with sugar added, thawed
  • 3 cups Vanilla pudding, instant, cooked, or sugar-free, fat-free
  • 16 oz. Container of whipped topping (like Cool Whip)
  • Fresh strawberries to garnish
Instructions
  1. Tear angel food cake into small to medium size pieces
  2. Mix 3 cups of vanilla pudding with 12 oz. of Cool Whip, leaving 4 oz of Cool Whip for topping.
  3. Using a large clear glass bowl, or individual parfait glasses, begin layering cake, strawberries, and pudding/cool whip mixture.
  4. Continue irregular layers, filling the bowl.
  5. Top entire dessert with solid layer of reserved Cool Whip. Garnish with fresh sliced strawberries.
  6. Refrigerate overnight or at least 4 hours before serving.
Nutrition Information
Serving size: 12

Weekend RoundUP March 24

A Walk Through The Bible In One Year

Bringing the Story to Life

Week 8 reading plan per day:

Click on the colored link to read each day’s scripture.
Monday (Numbers 18-20) Tuesday (Numbers 21-22)
Wednesday (Numbers 23-25) Thursday (Numbers 26-27)
Friday (Numbers 28-30) Saturday (Numbers 31-33)
Sunday (Numbers 34-36)

I hope you are having a good weekend. Down south the thunderstorms have rolled through bringing wind, rain, hail, and then so typical of Mother Nature she throws in some sunshine! schizophrenic weather – it must be spring!  This week was my Tuesdays With Dorie baking and we made Irish Soda Bread.  We ate the bread for dinner soon after I made it but had some left over.  I put the left over in the freezer for another day.  Recently I was looking for something “sweet” for after dinner.  I remembered the Irish Soda Bread (which isn’t sweet at all) and some strawberries I had in the freezer.  I thawed the berries, put a little simple syrup over them to bring out some juice and served over the thawed soda bread.  This is really old-fashioned strawberry shortcake in every sense of the word.  The soda bread absorbed the syrup and the whole thing was delicious.  Such a nice second-use of the soda bread!

Since I really don’t care for “leftovers” I often times put them in the freezer.  Out of sight, out of mind kinda thinking 🙂  Sometimes I am really good about going back and retrieving the frozen packages, as with the soda bread.  Sometimes I’m not so good about it.  However, since the Strawberry Shortcake turned out so well I went back into the freezer and found a package of 2 leftover cinnamon rolls.  I know you are probably wondering how in the world we would even have leftover cinnamon rolls. But that is easy to explain, there are 3 of us.  There were 2 cinnamon rolls — into the freezer they went!  Once I thawed them I cut them up into little bite size pieces and used them along with some leftover french bread and made some killer (not literally) bread pudding!  I only wish you could taste this with the crispy pecans on top covered with the luscious syrup flavored with Frangelico liqueur.  If you click on the picture I have linked them to the original posting of the recipe.
Although I don’t care for leftovers I absolutely love turning a leftover into a brand new something delicious!
I finished up the week with a little test baking of the new ParchmentBake by Mrs. Paul’s.  I fix Tilapia once a week (for our good health) and so we are pretty spoiled with my own herbs and spices for baking and grilling Tilapia.  But for a really fast and easy, moist and flaky Tilapia this is a good choice!

I wish you all a wonderful weekend filled with many blessings and happy cooking!
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