Fresh Food Friday Strawberry Trifle


It’s strawberry picking time in Michigan! It’s time to grab the kids and head out to Spicer Orchards to pick some of the juicy, delicious berries. Here is a recipe from Taste of Home for Strawberry Trifle that is quick and easy to prepare and is one of my family’s favorite summer desserts.


Strawberry Trifle


  • 1 c. cold whole milk
  • 1 c. sour cream
  • 1 pkg. (3.4 ozs.) instant vanilla pudding mix
  • 1 t. grated orange zest
  • 2 c. heavy whipping cream, whipped
  • 8 c. cubed angel food cake
  • 4 c. sliced fresh strawberries


  • In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream.
  • Place half of the cake cubes in a 3-quart glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

Tip: To avoid squishing light-as-air angel food cake, freeze it overnight, then cut it with a serrated knife, using a back-and-forth motion.


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