Strawberry and Cream Trifle

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 6

This luxurious Strawberries and Cream trifle is the perfect ending to a romantic dinner or a wonderful treat for Mother's Day, March 8th, and Valentine's Day. It's easy to make and looks stunning in a clear glass dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can (400 g) of condensed milk with sugar
1.5 cups of cold water
1 package (4 servings) instant vanilla pudding mix
1 container (220 gr.) frozen whipped topping, defrost
4 cups thinly sliced fresh strawberries
1 cup strawberry jam
1 large (9-inch) angel food cake, cut into 1-inch cubes (about 8 cups)
Fresh strawberries for decoration
2 tbsp almond flakes

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a large bowl, combine the condensed milk, sugar, and water. Add the pudding mixture. Beat with a mixer for 2 minutes until smooth. Refrigerate for 5 minutes. Add the whipped topping.
Mix the sliced strawberries with the jam. Spread 2 cups of the cream in the bottom of a 4-quart clear glass trifle dish or a round glass serving bowl. Top with half the sponge cubes, half the strawberries, and half the remaining cream. Repeat the layers, finishing with the cream.