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Strawberry Trifle

This Strawberry Trifle recipe was copied from my mom and I think she got it from the Los Angeles Times years ago.

  • 1 package (3-1/2 ounces) Vanilla pudding mix (not instant)
  • 1/4 cup rum, optional
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1 - 12 ounce bakery angel food cake
  • 2 tablespoons brandy, optional
  • 3 cups fresh strawberries, sliced
  • 6 whole fresh strawberries for garnish
  1. Prepare vanilla pudding mix according to package instructions. 
  2. Cool slightly and stir in 2 tablespoons of the rum. 
  3. Cover and chill until almost set. 
  4. Whip 1 cup of the heavy cream until stiff and fold into chilled pudding mixture.
  5. In a serving bowl of 2 qt. capacity gently tear about half of the cake into bite size pieces and place in an even layer in bottom of serving bowl.
  6. Stir together the brandy and remaining rum and sprinkle half over the cake. 
  7. Spoon in about half the pudding mixture over the cake. 
  8. Spoon in half the strawberries over the pudding.
  9. Tear remaining cake as before, arranging in an even layer over pudding.
  10. Sprinkle with remaining brandy/rum mixture. 
  11. Add the remaining sliced strawberries.
  12. Carefully spoon in the remaining pudding.
  13. Cover and chill.
Just before serving whip remaining cream with the two tablespoons sugar until stiff.
Place in pastry bag with fluted tip and pipe cream onto pudding in attractive mounds.
Top with reserved whole berries.

I’ve made this for a crowd in a punch bowl doubling the recipe and making more layers.You could add raspberries, too. You can omit the alcohol