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Strawberry Trifle

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Betty Crocker's Ultimate Cake Mix Cookbook shares a recipe! Need a spectacular dessert for a crowd? Please everyone with luscious layers of strawberries, cake and pudding. They're sure to return for seconds!

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(19 Ratings)

19 Ratings

5 spoons 47%

4 spoons 26%

3 spoons 11%

2 spoons 11%

1 spoons

Member Reviews (4)

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PREP TIME
15 Min
TOTAL TIME
3 Hr 48 Min
SERVINGS
16

1: box Betty Crocker® SuperMoist® white cake mix

: Water, vegetable oil and egg whites called for on cake mix box

2: boxes (4-serving size each) vanilla instant pudding and pie filling mix

4: cups milk

2: bags (16 oz each) frozen strawberries in light syrup, thawed

1 1/2: cups frozen (thawed) whipped topping

1/4: cup slivered almonds, toasted

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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. Pour half of the thawed strawberries (with syrup) over cake; spread with 2 cups of the pudding. 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.
4 Spread whipped topping over top of cake. Sprinkle with almonds. Store covered in refrigerator up to 12 hours.

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Expert Tips

Also known as “punch bowl cake,” this showy layered dessert is just as delicious made with other fruits such as pineapple, mango, blueberries, raspberries or a mixture of berries.

Mix and match to take an ordinary clear glass bowl uptown! Create a pedestal serving dish for a buffet. To make, turn a small bowl upside down and attach sturdy double-sided tape or sticky wax to the bottom. Then place the trifle bowl on the “pedestal” for a dramatic presentation. It's easiest if you match the dishes before making the trifle.

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Nutrition Information:

1 Serving (1 Serving)

Calories 300

(Calories from Fat 90),

Total Fat 10g

(Saturated Fat 3 1/2g,
Trans Fat 0g),

Cholesterol 5mg;
Sodium 330mg;
Total Carbohydrate 48g

(Dietary Fiber 1g,
Sugars 33g),

Protein 5g;

Percent Daily Value*:

Vitamin A 2.00%;
Vitamin C 20.00%;
Calcium 15.00%;
Iron 4.00%;

Exchanges:

1 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 4 Reviews View All

Posted 4/19/2011 6:49:59 PM REPORT ABUSE candymaker67 said:

Rating:

I made both angel & white cakes...i swirled strawberry sauce that i had made from last summer strawberry's...for the pudding did a french vanilla & vanilla it was good pudding.My folks really enjoyed it. I think this summer I'm going to try a lemon triffle.

This reply was: Helpful Inspiring

Posted 10/3/2008 5:29:48 AM REPORT ABUSE Saucy Sue said:

Rating:

I used angle food cake bought at deli,and fresh strawberrys.Was very good, took to church,didn't last long,1st item empty.

This reply was: Helpful Inspiring

Posted 6/23/2006 8:20:44 AM REPORT ABUSE The Best said:

Rating:

this is a Trifle everyone would love...I just did a few changes to the cake I use the butter cake recipe, use one french vanilla and one vanilla, and it was a big hit, sometimes I use a bowl other times I will use a 9 x13 pipe the cool whip topping for deco.

This reply was: Helpful Inspiring