When we got married, I registered for a trifle dish. I had never made a trifle – but still I felt like I needed to have one. And boy am I glad I did. Trifles are so pretty! Plus they look complicated, but really they’re my favorite no bake dessert to make. I make them no-bake by buying store made pound cake. It’s a great way to put a personalized touch to dessert without turning on the oven.
The red strawberries make this a festive option fit for a Valentine’s Day dessert – or a Galentine’s Day treat! Who’s got romantic plans with their loved one? Anyone going to a party for either Galentine’s Day? I do hope for your sake there’s trifle there, but I encourage you to take matters into your own hands and BYOT (bring your own trifle). 🙂
For the trifle, you’ll need a standard 8-9inch wide trifle dish. In a pinch you could use a glass dish, but you will need to adjust the way you divide the ingredients.
Once all the cream is whipped, the strawberries sliced/diced and the cake cubed – it is time to create the layers and assemble the dish. There are four layers which get repeated 2-3 times:
Cover the bottom of the dish with cake cubes
Top with about 1/3rd of the whipped cream
Line strawberries up against the glass sides of the bowl
Add 1/2 of the jam mixture and spread to the edges of the dish.
You’ll repeat this process twice, ending with a layer of whipped cream. I added a few leftover strawberry slices to the top and garnished with some chocolate shavings – because it wouldn’t be a true Valentine’s Day dessert without a little bit of chocolate.
Happy Hearts Day!
2 cups Heavy Whipping Cream
1 tsp vanilla
2 – 1lb cartons of Strawberries
2 store bought pound cakes (I used vanilla, but you can use chocolate or any other flavor you’d like!)
1/2 cup strawberry jam
chocolate shavings, for garnish
Pour heavy whipping cream into a large bowl. Add the vanilla. Using a stand or electric hand mixer, whisk on high speed until medium to stiff peaks form – about 2-5 minutes.
Meanwhile, cut the pound cakes into 1 inch cubes.
Then slice one carton of strawberries into 1/4 inch slices and set aside. Cut the other carton into small 1/4 inch dice pieces and place in a medium bowl. Add the strawberry jam and stir to combine.
To assemble the trifle, begin by covering the bottom of the dish with cake cubes (layer 1). Top with about 1/3rd of the whipped cream (layer 2). Spread it evenly all the way to the edges of the dish. Next,line strawberries up against the glass sides of the bowl all the way around the circumference of the dish (layer 3). Add 1/2 of the jam mixture, and again, spread it evenly the way to the edges of the dish (layer 4).
Repeat – cake, whipped cream, strawberry slices, then jam mixture twice. Finishing with a layer of whipped cream. Top with strawberry slices for garnish and sprinkle with chocolate shavings.
Depending on the size of your bowl you might have some leftover – I did, and used the scraps to make a smaller, less attractive (but equally as tasty) trifle with the leftover in a tupperware