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Strawberry Trifle

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 Stars 47%

4 Stars 26%

3 Stars 11%

2 Stars 11%

1 Stars

Member Reviews ( 4 )

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Prep Time 15 min
Total Time 3 hr 48 min
Servings 16

Ingredients

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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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. 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.

EXPERT TIPS

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 330mg; 330%;
Total Carbohydrate: 48g; 48%
(Dietary Fiber 1g 1% Sugars 33g 33% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 20%;
Calcium: 15%;
Iron: 4%;

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.

REVIEWS & 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