This strawberry trifle is such an easy dessert recipe for spring and summer. I made it for Easter and I’m already ready to have it again! Although, something tells me I won’t be making any fancy schmancy desserts for a little while. ;)
The strawberries are locally grown and from Southern Fresh Market, and I made my aunt’s classic Southern whipping cream pound cake, but don’t feel guilty for using store-bought Angel food cake. No judgment! But it is really, really delicious with homemade pound cake.
Strawberries and Cream Trifle Recipe
Via The Alison Show
4 cups fresh strawberries (divided)
5 Tbsp. sugar
1 quart heavy whipping cream
2 cups powdered sugar
1 pound cake, cut into 1/2″ slices
Mash 1 cup strawberries (I used my food processor). Sprinkle with 1 tablespoon sugar, set aside. Whip heavy cream until stiff peaks form. Fold in powdered sugar. Remove half of the whipped cream and fold in the mashed strawberries. Slice the remaining 3 cups of berries and sprinkle with sugar.
In a large trifle dish, layer the cake, the strawberry cream, berries, whipped cream, and then more cake until you’ve filled your dish.
Now my mouth is watering. Happy spring-time baking!