Strawberry Zinfandel Trifle – a delicious recipe with red Zinfandel, sugar, vanilla, strawberries, lemon-flavored pound cake, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a 3- to 4-quart pan over high heat, bring wine and 1/3 cup sugar to a boil. Boil until reduced to 1 cup, about 5 minutes. Remove from heat and stir in vanilla and sliced strawberries. Let cool about 1 hour, stirring occasionally.
2
Cut cake into 1/2-inch-thick slices, then into 1 1/2- by 2-inch pieces.
3
In a bowl, with a mixer on high, beat cream and remaining sugar until soft peaks form.
4
Arrange a third of the cake in the bottom of a 2 1/2- to 3-quart straight-sided glass dish. Spoon a third of the sliced berries and wine over the top. Spread about a third of the whipped cream over berries. Repeat layers twice, ending with cream.
5
Cover trifle loosely and chill at least 2 hours or up to 1 day. Garnish with whole berries. Scoop down into layers to serve.
526
kcal
Calories
43
g
Fat
33
g
Carbs
3
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 7 ingredients. The key ingredients include: 1 1/2 cups dry red Zinfandel, 1/2 cup sugar, 1 teaspoon vanilla, 1 quart sliced strawberries, and more.
Yes, Strawberry Zinfandel 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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