Strawberry-Chocolate Trifle Recipe

Name: Strawberry-Chocolate Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15-ounce) package gluten-free devil's food cake mix (such as Betty Crocker); 1/2 cup unsalted butter, softened; 3 large eggs; 1 cup water; Cooking spray; 2 1/2 cups 1% low-fat milk; 1 (1-ounce) package gluten-free vanilla instant pudding mix; 1 1/2 (8-ounce) containers frozen reduced-calorie whipped topping, thawed and divided; 1/4 cup Chambord (raspberry-flavored liqueur; optional); 3 cups strawberries, sliced; 2 tablespoons chocolate syrup

Servings: persons

1 (15-ounce) package gluten-free devil's food cake mix (such as Betty Crocker)
1/2 cup unsalted butter, softened
3 large eggs
1 cup water
Cooking spray
2 1/2 cups 1% low-fat milk
1 (1-ounce) package gluten-free vanilla instant pudding mix
1 1/2 (8-ounce) containers frozen reduced-calorie whipped topping, thawed and divided
1/4 cup Chambord (raspberry-flavored liqueur; optional)
3 cups strawberries, sliced
2 tablespoons chocolate syrup

1
Preheat oven to 350u00b0.
2
Prepare cake mix according to package directions, using unsalted butter, eggs, and 1 cup water. Pour batter into an 8-inch square metal baking pan coated with cooking spray.
3
Bake at 350u00b0 for 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.
4
Combine milk and pudding mix in a medium bowl, stirring with a whisk 2 minutes. Cover and chill 5 minutes. Fold in 1 container whipped topping.
5
Cut cake into 1-inch squares. Layer half of cake in bottom of a 4-quart trifle bowl. Brush cake with 2 tablespoons liqueur, if desired; spread half of pudding mixture over cake. Layer half of strawberries over pudding. Reserve 1/4 cup of remaining whipped topping. Top strawberries with remaining 1 1/4 cups whipped topping. Repeat layers with remaining cake, liqueur, if desired, pudding mixture, and strawberries. Cover and chill 8 hours. Dollop center of trifle with reserved 1/4 cup whipped topping, and drizzle with chocolate syrup just before serving.
6
You can also serve this trifle in individual glasses. You may need to cut the 1-inch cubes of cake into smaller pieces, and then just layer in the ingredients, creating two layers. Top each with a dollop of whipped topping; drizzle with chocolate sauce.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (15-ounce) package gluten-free devil's food cake mix (such as Betty Crocker), 1/2 cup unsalted butter, softened, 3 large eggs, 1 cup water, and more.

Yes, Strawberry-Chocolate 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.

Strawberry-Chocolate Trifle

How did you like this recipe?

Frequently Asked Questions