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Strawberry Trifle Cake with Angel Food & Creamy Layers

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A light and luscious strawberry trifle made with fluffy angel food cake, sweet vanilla pudding, fresh berries, and a swirl of strawberry preserves—layered into a show-stopping dessert perfect for any occasion.

Ingredients

Units Scale
  • 1 (14 oz) angel food cake, cut into cubes
  • 4 cups fresh strawberries, sliced
  • 1 tsp lemon zest
  • 1/4 cup strawberry preserves
  • 1/3 cup granulated sugar
  • 1 pack instant vanilla pudding mix
  • 1 1/2 cups whole milk
  • 4 oz cream cheese, softened
  • 1 1/2 cups heavy whipping cream
  • Fresh mint leaves, for garnish

Instructions

  1. In a large bowl, toss sliced strawberries with lemon zest and sugar. Let sit for 10 minutes to release juices.
  2. In another bowl, whisk together the pudding mix and milk. Let thicken in the fridge for 5 minutes.
  3. Beat softened cream cheese until smooth. Fold in the thickened pudding until well combined.
  4. In a separate bowl, beat heavy cream until stiff peaks form. Fold half into the cream cheese mixture to lighten.
  5. In a trifle dish or individual cups, layer angel food cake cubes, pudding mixture, strawberry preserves, and macerated strawberries.
  6. Repeat layers, finishing with whipped cream and a few mint leaves or fresh strawberries on top.
  7. Chill for at least 2 hours before serving for best flavor and texture.

Notes

  • Use store-bought or homemade angel food cake as preferred.
  • Let strawberries sit with sugar to fully develop syrupy juices.
  • Layer components evenly for the best presentation in clear dishes.
  • Best served within 24 hours for optimal freshness and texture.

Nutrition

Find it online: https://yumfoodusa.com/strawberry-trifle-cake/