Strawberry Delight

Strawberry shortcake is a summertime family favorite around here. Even though it’s not quite summertime, we live in Florida and strawberries are on sale so that counts for something! Angel food cake also happened to be BOGO in our Publix bakery so it was a done deal. Not wanting to make each dessert to order for 30 people at Sunday dinner I opted for a new trifle recipe. Plus I never get to use my pretty trifle dish so it was a win win! Although normally I am an advocate for everything being homemade, this dessert is mainly store bought ingredients (except the whipped cream, that’s where I draw the line-I hate cool whip) but it’s still delicious. Here’s what you’ll need…


2 cartons strawberries sliced
1 pint heavy whipping cream
1 box instant vanilla pudding
1 cup milk
1 angel food cake cut up (or torn by four tiny hands…I’m into child labor and always have two willing participants!) into small cubes
1 can condensed milk


Slice strawberries and put in a bowl with a couple tablespoons of sugar, set aside. In a metal bowl or your kitchen aid, whip the heavy cream on high until stiff peaks form then put in the fridge. Next, combine pudding mix and milk then slowly mix in condensed milk. Take whipped cream from the fridge and gently fold (if you don’t know how to fold don’t worry, I can’t fold a fitted sheet to save my life…but this is a different kind of folding so here’s a little video) into pudding mixture. Take trifle dish and form a layer of angel food cake at the bottom, then top with about 1/3 of the pudding whipped cream mixture. Next, take strawberries (the prettiest ones) and put them decoratively around the border pressing then up against the glass all the way around then fill in the middle with a thin layer of berries (the not so pretty ones). Repeat this until you get to the top and voila, you’re done! It’s best served immediately but a few hours in the fridge won’t hurt it. It’s berry delicious! (I couldn’t resist)


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