Ingredients with Measurements:
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup strawberry jam
- 1/4 cup orange juice
- 1/4 cup sherry
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 store-bought angel food cake, cut into cubes
Special equipment needed:
- Trifle dish or large glass bowl
Step-by-step instructions:
1. In a medium saucepan, combine sliced strawberries, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the strawberries have broken down and the mixture has thickened, about 10-15 minutes. Remove from heat and stir in strawberry jam, orange juice, and sherry. Let cool completely.
2. In a large mixing bowl, whisk together instant vanilla pudding mix and cold milk until thickened. Set aside.
3. In a separate mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. To assemble the trifle, start by placing a layer of angel food cake cubes at the bottom of the trifle dish. Spoon a layer of the strawberry mixture over the cake, followed by a layer of the vanilla pudding, and then a layer of whipped cream. Repeat the layers until all ingredients are used up, ending with a layer of whipped cream.
5. Cover the trifle with plastic wrap and refrigerate for at least 2 hours or overnight.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
- Chill time: 2 hours or overnight
Temperature:
- No baking required
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 320
- Fat: 14g
- Carbohydrates: 44g
- Protein: 4g
- Sodium: 240mg
- Sugar: 33g
Substitutions for ingredients:
- Instead of sherry, you can use orange juice or apple juice.
- Instead of angel food cake, you can use pound cake or sponge cake.
- Instead of instant vanilla pudding mix, you can use homemade vanilla pudding.
Variations:
- Use different types of fruit, such as blueberries, raspberries, or peaches.
- Add a layer of chocolate pudding or chocolate chips.
- Use coconut milk instead of regular milk for a dairy-free version.
Tips and tricks:
- Make sure the strawberry mixture has cooled completely before assembling the trifle.
- Use a serrated knife to cut the angel food cake into cubes.
- To make the whipped cream extra fluffy, chill the mixing bowl and whisk in the freezer for 10 minutes before using.
Storage instructions:
- Store leftover trifle covered in the refrigerator for up to 3 days.
Reheating instructions:
- Trifle is best served cold and does not need to be reheated.
Presentation ideas:
- Garnish the top of the trifle with fresh strawberries, mint leaves, or shaved chocolate.
Pairings:
- Serve with a glass of sparkling wine or champagne.
Suggested side dishes:
- This dessert is rich and decadent on its own, but you can serve it with a light salad or fruit platter to balance out the sweetness.
Troubleshooting advice:
- If the whipped cream is too runny, it may not have been beaten enough. Try beating it for another minute or two until stiff peaks form.
Food safety advice:
- Make sure to use fresh, ripe strawberries and store the trifle in the refrigerator to prevent spoilage.
Food history:
- Trifle is a traditional British dessert that dates back to the 16th century.
Flavor profiles:
- This dessert is sweet, fruity, and creamy.
Serving suggestions:
- Serve in individual glasses for a more elegant presentation.
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Region: British