Strawberry Trifle

Health score
3%
Strawberry Trifle
228 min.
16
241kcal

Suggestions


Indulge in the delightful layers of our Strawberry Trifle, a dessert that promises to be the star of any gathering! This visually stunning treat combines the lightness of fluffy cake, the creaminess of vanilla pudding, and the refreshing sweetness of strawberries, all topped off with a luscious layer of Cool Whip and a sprinkle of toasted almonds. Perfect for warm weather or special occasions, this trifle is not only a feast for the eyes but also a delicious way to satisfy your sweet tooth.

With a preparation time of just under four hours, this recipe serves 16, making it ideal for parties, family gatherings, or simply a sweet end to a weeknight dinner. The combination of textures—from the soft cake to the smooth pudding and juicy strawberries—creates a harmonious balance that will leave your guests raving about your culinary skills.

Whether you're a seasoned baker or a novice in the kitchen, this Strawberry Trifle is easy to assemble and requires minimal equipment. The vibrant colors and layers make it a showstopper on any dessert table, and the best part? You can prepare it ahead of time, allowing the flavors to meld beautifully in the refrigerator. Treat yourself and your loved ones to this delightful dessert that captures the essence of summer in every bite!

Ingredients

  • box cake mix white
  • boxes vanilla pudding instant (4-serving size each)
  • cups milk 
  • 32 oz strawberries light frozen thawed
  • 1.5 cups cool whip frozen thawed
  • 0.3 cup slivered almonds toasted

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely in pan, about 1 hour.
  2. While cake is cooling, in large bowl, beat pudding mixes into milk with whisk about 2 minutes or until blended.
  3. Cut or tear cake into 1-inch pieces. In 3 1/2-quart glass trifle bowl, arrange half the pieces, cutting pieces to fit shape of bowl.
  4. Pour half of the thawed strawberries (with syrup) over cake; spread with 2 cups of the pudding.
  5. Place remaining cake pieces on pudding and around edge of bowl. Top with remaining strawberries and pudding. Cover; refrigerate at least 2 hours until chilled.
  6. Spread whipped topping over top of cake.
  7. Sprinkle with almonds. Store covered in refrigerator up to 12 hours.

Nutrition Facts

Calories241kcal
Protein7.03%
Fat16.7%
Carbs76.27%

Properties

Glycemic Index
5.5
Glycemic Load
2.39
Inflammation Score
-4
Nutrition Score
8.6917390927025%

Flavonoids

Cyanidin
0.99mg
Petunidin
0.06mg
Delphinidin
0.18mg
Malvidin
0.01mg
Pelargonidin
14.09mg
Peonidin
0.03mg
Catechin
1.78mg
Epigallocatechin
0.49mg
Epicatechin
0.25mg
Epicatechin 3-gallate
0.09mg
Epigallocatechin 3-gallate
0.06mg
Naringenin
0.15mg
Isorhamnetin
0.04mg
Kaempferol
0.29mg
Myricetin
0.02mg
Quercetin
0.64mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:240.67kcal
12.03%
Fat:4.56g
7.01%
Saturated Fat:2.05g
12.82%
Carbohydrates:46.83g
15.61%
Net Carbohydrates:45.03g
16.37%
Sugar:30.02g
33.36%
Cholesterol:8.44mg
2.82%
Sodium:328.95mg
14.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.32g
8.63%
Vitamin C:33.34mg
40.41%
Phosphorus:197.25mg
19.72%
Calcium:167.6mg
16.76%
Manganese:0.33mg
16.35%
Vitamin B2:0.23mg
13.59%
Folate:38.16µg
9.54%
Vitamin B1:0.13mg
8.78%
Vitamin B12:0.43µg
7.22%
Fiber:1.8g
7.2%
Selenium:4.55µg
6.5%
Potassium:220.65mg
6.3%
Vitamin E:0.91mg
6.1%
Magnesium:23.36mg
5.84%
Vitamin B3:1.14mg
5.7%
Iron:0.94mg
5.2%
Vitamin D:0.67µg
4.47%
Vitamin B6:0.08mg
4.19%
Vitamin B5:0.4mg
4.01%
Copper:0.08mg
3.76%
Zinc:0.56mg
3.7%
Vitamin A:117.95IU
2.36%
Vitamin K:2.32µg
2.21%