Christina's Strawberry Trifle – a delicious recipe with white cake, fresh strawberries, vanilla pudding, peaches, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake cake in a 13x9 2 inch pan as directed on the package and allow to cool.
2
Cut the cake crosswise in half.
3
Freeze half for another time, unless doubling the recipe.
4
Cut the remaining half cake into 8 sections.
5
Split each section horizontally.
6
Arrange half of the cake sections in a 2 quart glass serving bowl.
7
Set aside a few berries for decoration and layer half of the remaining strawberries over the cake and pour one cup of pudding over the berries, cover with a cup of cool whip.
8
Repeat this layer of cake, berries,pudding and cool whip.
9
Finish the top by pouring a ring of pudding around the rim of the bowl.
10
Decorate by alternating apricot or peach halves and whole strawberries.
11
Pour cool whip topping in the centre space and sprinkle slivered almonds.
12
Chill before serving.
137
kcal
Calories
4
g
Fat
9
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (18 ounce) package white cake mix, 6 ounces fresh strawberries (sliced and sweetened if desired), 1 (5 ounce) box instant vanilla pudding or 1 (5 ounce) box lemon pudding mix, 6 peaches or 6 apricots, sliced, and more.
Yes, Christina's Strawberry Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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