Strawberry Trifle Recipe - Fresh and Delicious - Instructional Video
This strawberry trifle recipe is awesome and easy. Fresh strawberries, orange zest and moist angel food cake. Give it a try. Ingredients below.
3 qts. strawberries
Pre-made angel food cake
1 box of instant vanilla pudding
1 cup milk
1 cup sour cream
1/4 cup powdered sugar
2 cups heavy whipping cream
Heavenly Strawberry Dessert Recipe | RadaCutlery.com
Kristi in the Rada Kitchen demonstrates a quick and easy dessert that you can take on your next picnic or to your family reunion or BBQ. This is a no bake recipe that can be prepared and ready to eat in a couple of hours. Your friends and family will be impressed on how beautiful this dessert looks and will rave about how great it tastes. So the next time you're invited to a picnic, potluck or barbecue, take along something that tastes great, looks good and satisfies even the pickiest eater in the crowd.
Hi, Kristi in the Rada Kitchen and today I am going to make a Heavenly Strawberry Dessert. This recipe is out of our cookbook titled Picnics, Potlucks and BBQs. So the next time you get invited to one of these you can take something better than an ordinary bucket of chicken or the plain old pan of brownies. There are finger food recipes, casseroles, side dishes, grilled meats and some really good desserts. There are over 120 recipes in this cookbook so you're sure to find something that everybody will love.
So today I am going to make the Heavenly Strawberry Dessert. You will need a 9 x 13 baking dish, I am using the Rada 9 x 13 Rectangular Stoneware Baker, you will need 1 quart of sliced strawberries, a cup of sugar, a 10 prepared angel food cake, an 8 oz. carton of whipped topping, 18 oz. container of strawberry glaze and 2 8 oz. packages of cream cheese that have been softened.
Place the softened cream cheese in a bowl and add one cup of sugar. Now I am going to use the Rada Handi-Stir to mix the sugar and cream cheese. It takes a little bit to get the sugar worked in and then once that is worked in you will be able to easily whip it up. Then we are going to fold in the whipped topping. Now you fold this in because you don't want to lose the fluffiness of the whipped topping so you gently lift and fold.
Next we are going to slice up the angel food cake using the Rada 6 Bread Slicer, it easily cuts through the cake. Then place the slices in the baking dish. You might want to tear them up a bit if they are too big, so you have all different sizes. Then take a piece of plastic wrap or parchment paper, lay that over your angel food cake pieces and then smash them down take all of the fluff out of them.
The next layer you will take the cool whip/cream cheese mixture and spread that over the angel food cake slices until it is all even.
Next we will mix our sliced strawberries. Now I used the Rada Peeling Paring knife to slice these. It's easy to take out the stems and its super sharp. Once you have your strawberries sliced you are going to mix them with the glaze. Mix until all the strawberries are evenly coated. Spread this mixture over the cool whip/cream cheese layer. Evenly spread it to all the corners. Put in the refrigerator for 2 hours or until ready to serve.
The dessert has been in the refrigerator for two hours and it's very beautiful and tasty. I am going to cut a piece out for you using the Mini Server. Impress your friends at your next BBQ or potluck! Find more recipes in the Picnics, Potlucks and BBQs cookbook!
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Strawberry Angel Fluff
Make this yummy Strawberry Angel Fluff, perfect for a tasty dessert!
Strawberry Angel Food Dessert
STRAWBERRY ANGEL FOOD DESSERT
This recipe is a cubed up angel food cake with a mixture of strawberries, jello and freshly whipped cream. SOO good!
16 oz. angel food cake mix, prepared (or 1 store bought, already made angel food cake)
3 cups strawberries, stems removed and sliced
1 cup sugar
6 oz. strawberry jello (2 small boxes)
2 cups hot water
16 oz. heavy whipping cream
additional strawberries for garnish if desired.
Bake and cool angel food cake or buy a prepared one. This mix can be done in a 9 x 13 pan if you do not have a tube pan, just be sure NOT to grease the pan with whichever pan you use.
Let the cake cool for at least and hour and a half. Cut into 1 inch cubes.
In a large bowl add the sliced strawberries, sugar, strawberry jello and hot water. Stir until jello is dissolved. Let this cool in the fridge until syrupy or not longer warm, mine took about 40 minutes.
In another large bowl add the whipping cream. Using a hand mixer, beat on high speed until stiff peaks form.
Add the whipped cream into the jello mixture and gently fold it in. Keep mixing very gently until a uniform color forms.
In a 9 x 13 pan add half of the cubed angel food cake. Then pour and spread over half of the jello mixture. Then add the remaining angel food cake and the remaining jello mixture.
Chill for at least 3 hours or overnight. Cut into squares and serve!
You can dice the strawberries if desired or leave them completely out if they aren’t in season at your grocery store, the strawberry jello will be plenty of strawberry flavor.
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Here is the Recipe:
1 small box strawberry jello
1 cup boiling water
1 cup crushed ice
1 box Instant Vanilla Pudding 4 servings size
20 oz crushed pineapple
4 cups mini marshmallows
8 oz whipped topping thawed
16 oz strawberries chopped
Place jello in a medium bowl. Add boiling water and stir until dissolved.
Add ice and stir until melted. Place into refrigerator for 10 minutes or until it begins to set.
Place pineapple in a separate large bowl (do not drain). Add vanilla pudding mix well. Add all remaining ingredients and stir.
Fold jello into the whipped topping mixture until smooth.
Cover and refrigerate for at least one hour before serving.
(My apologies to those of you who saw my unedited version...haha...I'm sure that was kind of boring...). ;)
Strawberry Cloud Mousse Style filling: Noreen's Kitchen
Greetings! I made this mousse the other night as an experiment. It was delicious! In this video I used 2 quarts of strawberries. You should only use 1 when you make yours. I had to compensate for that later. I have posted the right recipe on my website. Please be sure to follow that for success!
I later used this in a cake roll for Easter dessert and it was wonderful!
Give this quick dessert a try the next time you need to take something that looks fancy, taste delicious and will knock their socks off!
Find this recipe on my website!
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Strawberry Cloud Mousse Recipe, How to Make Strawberry Mousse, Strawberry Dessert Recipe, Fresh Strawberries, Cream Cheese, Whipped Cream, Powdered Sugar, How-to, YouTube, Tutorial, Noreen's Kitchen, Food Storage, Pantry, Preparedenss, Learn to Cook, Powhow Classes, Homestead Honey Hour, Cake Roll Recipe, Homemade, Home Made, Noreen, Atticus9799
Not too guilty dessert. Could be worse
This dessert is AMAZING! It's so light and sweet and best of all its fat free!!
One can of pineapple (any cut but the crushed was best!)
One package of sugar free vanilla instant pudding (smaller box)
Two tubs of fat free Cool-Whip (thawed)
One Angel Food Cake (store bought if needed in a pinch)
Mix the instant pudding mix with the pineapple juice from your can.
Add Pineapple and mix until combined.
Add cool-whip and mix until all combined well.
Cut 1/3 of the cake into chunks and add to bowl. Layer with Fluff and repeat until you are finished.
1 c boiling water
1 packet jello
4 oz cream cheese, softened
1 c whipped topping
1 c cold water
Empty jello packet into a glass bowl and pour boiling water on top.
Stir until the jello crystals have dissolved.
Then add 1 c cold water and set aside.
In a mixer combine softened cream cheese and yogurt. Mix well.
Add in whipped topping and mix for about 30 seconds, just until blended.
Carefully pour jello into bowl. Mix on low speed for 3-5 minutes or until fluffy.
At this point you can either pour into individual bowls for serving or into a prepared pie crust. I've used both a nut and graham cracker crust. Both are delicious. When I use this as a pie filling, once the filling has firmed up and just before serving, I have spread some extra whipped topping on top and topped that with sliced strawberries. It make for a nice presentation and is even more delicious!!
Either way, this must chill in the fridge for at least four hours. I usually make this at night and then it's ready to pack in my lunch the next morning.
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RASPBERRY / STRAWBERRY PUREE, BASIC RECIPE EP11