Description
A delicious no-bake strawberry trifle layered with fresh strawberries, angel food cake, vanilla pudding, and whipped cream.
Ingredients
Scale
- 2 pounds (907 g) fresh strawberries, hulled and sliced
- ½ cup (100 g) granulated sugar
- 1 angel food cake, cut into even cubes
- 1 batch homemade vanilla pudding, fully chilled
- 1 batch homemade whipped cream, chilled
- 1 teaspoon pure vanilla extract (for pudding)
- 2 tablespoons powdered sugar (for whipped cream)
Instructions
- Step 1: In a medium bowl, combine the sliced strawberries with ½ cup granulated sugar. Stir gently to coat completely. Cover the bowl and let the strawberries macerate at room temperature for about 30 minutes to release their juices and soften. The mixture should become syrupy and fragrant.
- Step 2: Using a sharp knife, slice the angel food cake lengthwise if needed, then cut into even, bite-sized cubes. Aim for small enough pieces to layer easily and maintain structural integrity in the trifle.
- Step 3: Take the fully chilled vanilla pudding and gently fold in the chilled whipped cream using a rubber spatula. Use light, sweeping motions until the mixture is homogeneous with no streaks but still light and airy. Avoid over-mixing to preserve volume.
- Step 4: Place an even layer of angel food cake cubes at the bottom of a clear glass trifle dish. Ensure the layer covers the bottom fully and uniformly to create a stable base that will hold the subsequent layers.
- Step 5: Spoon a generous amount of the macerated strawberries along with their juices evenly over the cake layer. Distribute carefully so every bite of the trifle will include sweet strawberries and syrup.
- Step 6: Spread a layer of the pudding and whipped cream mixture evenly over the strawberries. Smooth the surface to prepare for the next layer while balancing flavors in each bite.
- Step 7: Repeat the layering process one more time with the remaining cake cubes, strawberries with juices, pudding, and whipped cream mixture. Build to a pleasing height ensuring even and symmetrical layers for a striking presentation.
- Step 8: Cover the assembled trifle with plastic wrap or a lid and refrigerate for at least 45 minutes. This chilling step helps the flavors meld and the layers to set, making serving easier and the dessert more refreshing.
Notes
- Room Temperature: Store the assembled trifle covered in an airtight container at room temperature for up to 1 day to maintain freshness and texture.
- Refrigeration: Keep the trifle covered in an airtight container in the refrigerator for up to 3 days. Cover well to prevent absorption of odors.
- Freezing: For longer storage, place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- If your strawberries are less sweet, add an extra 1 to 2 tablespoons of sugar about 30 minutes before assembling to aid maceration and enhance syrupy juices.
- If the pudding is too thick after chilling, whisk in an additional 1 to 2 tablespoons of milk before folding in the whipped cream to loosen the texture.
- To keep whipped cream fluffy during mixing, fold it gently into the pudding with a rubber spatula, avoiding over-stirring.
- Freeze cake cubes for about 10 minutes before layering if you notice layers becoming soggy, which will help the cake hold its shape against moist ingredients.
- Use a glass dish for layering to showcase the dessert’s colorful layers clearly. Evenly cubed cake pieces improve the visual appeal and balance throughout the trifle.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg