Strawberry Trifle
Bonnye Wallace
This is a delicious and beautiful dessert that everyone loves. My mother first made it for a bridge party back in the '60"s when women played bridge every week - it quickly became a family favorite. It may sound difficult, but it's actually a really easy recipe that always seems to turn out great (although it may take a few practices to get it just right.) It can also be made with sugar free jello, light cool whip, and Stevia for a low sugar dessert.
Bake the cake according to directions in an angel food cake pan. Cool and remove cake from the pan. Clean out the pan--you will need it later. In a large bowl, make the jello according to package directions, leaving out about a cup of water. Let it set in fridge until slightly gelled.Hull & slice the berries and place in a bowl. Sprinkle the sugar over the berries and mash slightly so sugar is absorbed. Set aside. Whip the cream until you have firm peaks. Add powdered sugar when peaks are soft and keep whipping.Slice the cake into three layers horizontally, and break-up each layer.Using the cleaned angel food cake pan, use about a quarter of the angel food cake and spread over bottom. Top with a quarter of the strawberry mash and then a quarter of the jello. Top with a quarter of the whipped cream if frosting the cake later, or a third if not. Repeat for the second layers, using less than half remaining cake, strawberries, jello, and whipped cream. Refrigerate remaining whipped cream.Make the third layer and pour over the remaining jello, but not the whipped cream. If you need to fill in more spaces, make more jello and pour until last layer of strawberries is covered--you need a firm base.Refrigerate whole pan until jello is set.When ready to serve, place pan in sink with four inches of hot water for about a minute. Run a slim knife around the inside edge, invert pan on your serving plate. Hopefully, the cake will slide out. Top with remaining whipped cream. Frost whole cake if desired. Slice like you would a normal cake. Makes 16 generous servings
This is a delicious and beautiful dessert that everyone loves. My mother first made it for a bridge party back in the '60"s when women played bridge every week - it quickly became a family favorite. It may sound difficult, but it's actually a really easy recipe that always seems to turn out great (although it may take a few practices to get it just right.) It can also be made with sugar free jello, light cool whip, and Stevia for a low sugar dessert.
1 angel food cake mix (or store bought angel food cake from bakery)
3 small pkgs. strawberry jello
2 lbs. of strawberries, hulled & sliced
1/4 cup sugar
1/4 cup powdered sugar
2 pints of whipped cream or 1 (16 oz.) container cool whip if frosting the outside OR 1 1/2 pints if not frosting the outside - - I always use Cool Whip and don't frost the outside because it's easier
Bake the cake according to directions in an angel food cake pan. Cool and remove cake from the pan. Clean out the pan--you will need it later. In a large bowl, make the jello according to package directions, leaving out about a cup of water. Let it set in fridge until slightly gelled.Hull & slice the berries and place in a bowl. Sprinkle the sugar over the berries and mash slightly so sugar is absorbed. Set aside. Whip the cream until you have firm peaks. Add powdered sugar when peaks are soft and keep whipping.Slice the cake into three layers horizontally, and break-up each layer.Using the cleaned angel food cake pan, use about a quarter of the angel food cake and spread over bottom. Top with a quarter of the strawberry mash and then a quarter of the jello. Top with a quarter of the whipped cream if frosting the cake later, or a third if not. Repeat for the second layers, using less than half remaining cake, strawberries, jello, and whipped cream. Refrigerate remaining whipped cream.Make the third layer and pour over the remaining jello, but not the whipped cream. If you need to fill in more spaces, make more jello and pour until last layer of strawberries is covered--you need a firm base.Refrigerate whole pan until jello is set.When ready to serve, place pan in sink with four inches of hot water for about a minute. Run a slim knife around the inside edge, invert pan on your serving plate. Hopefully, the cake will slide out. Top with remaining whipped cream. Frost whole cake if desired. Slice like you would a normal cake. Makes 16 generous servings
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