This delicious James Martin Strawberry Trifle is a quick and simple dessert that combines creamy vanilla pudding, fluffy angel food cake, and fresh strawberries. Perfect for any occasion, you can easily adapt it with the ingredients you have on hand. A refreshing and indulgent treat that’s sure to impress!
Ingredients Needed
- 1 cup (240 ml) 2% milk (full-fat milk)
- 1 cup (240 ml) sour cream
- 1 package (3.4 oz / 96 g) instant vanilla pudding mix
- 1 teaspoon grated orange zest
- 2 cups (480 ml) heavy whipping cream, (double cream)
- 8 cups (about 12 oz / 340 g) cubed angel food cake
- 4 cups (about 600 g) sliced fresh strawberries
- Additional sweetened whipped cream, optional
How To Make Strawberry Trifle
- Make the pudding mixture: In a large bowl, beat the milk, sour cream, pudding mix, and orange zest on low speed until thickened. Fold in the whipped cream.
- Layer the trifle: Place half the cake cubes in a 3-quart (about 2.8 liters) glass bowl. Arrange a third of the strawberries around the sides and over the cake, then top with half the pudding mixture. Repeat the layers once more and top with the remaining strawberries.
- Chill: Refrigerate the trifle for 2 hours. If desired, top with additional sweetened whipped cream just before serving.
Recipe Tips
- Whip the cream well: Be sure to whip the cream until stiff peaks form, so it holds up nicely in the pudding mixture.
- Let it chill: Allow the trifle to chill for at least 2 hours in the fridge. This helps the flavors to blend and the layers to set properly.
- Cut cake cubes evenly: Try to cut the angel food cake into similar-sized cubes for even layering. This ensures each bite has the right balance of cake and cream.
- Use a clear glass bowl: Serve the trifle in a clear glass bowl so the beautiful layers are visible. It makes the dessert look more appealing!
How To Store Leftovers?
Let the leftover strawberry trifle cool to room temperature. Then, cover it with plastic wrap or a lid and store it in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 serving (251g)
- Calories: 158
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 8mg
- Sodium: 60mg
- Potassium: 394mg
- Total Carbohydrate: 16g
- Dietary Fiber: 2g
- Sugars: 11g
- Protein: 18g
Try More James Martin Recipes:
- James Martin Beef Wellington
- James Martin Venison Casserole
- James Martin Sherry Trifle
- James Martin Sweet And Sour Chicken
James Martin Strawberry Trifle
Description
This delicious James Martin Strawberry Trifle is a quick and simple dessert that combines creamy vanilla pudding, fluffy angel food cake, and fresh strawberries. Perfect for any occasion, you can easily adapt it with the ingredients you have on hand. A refreshing and indulgent treat that’s sure to impress!
Ingredients
Instructions
- Make the pudding mixture: In a large bowl, beat the milk, sour cream, pudding mix, and orange zest on low speed until thickened. Fold in the whipped cream.
- Layer the trifle: Place half the cake cubes in a 3-quart (about 2.8 liters) glass bowl. Arrange a third of the strawberries around the sides and over the cake, then top with half the pudding mixture. Repeat the layers once more and top with the remaining strawberries.
- Chill: Refrigerate the trifle for 2 hours. If desired, top with additional sweetened whipped cream just before serving.
Notes
- Whip the cream well: Be sure to whip the cream until stiff peaks form, so it holds up nicely in the pudding mixture.
- Let it chill: Allow the trifle to chill for at least 2 hours in the fridge. This helps the flavors to blend and the layers to set properly.
- Cut cake cubes evenly: Try to cut the angel food cake into similar-sized cubes for even layering. This ensures each bite has the right balance of cake and cream.
- Use a clear glass bowl: Serve the trifle in a clear glass bowl so the beautiful layers are visible. It makes the dessert look more appealing!