I love trifles. It’s probably because I’m the world’s worst cake cutter and server. Or, maybe it’s all of the pretty layers. My mom made this amazing strawberry trifle for my sister’s Memorial Day party. And, since I’m on a strawberry kick this week, I thought I would share her recipe with you.
There is just something about a dessert that isn’t fussy. Trifles are the antithesis (good word, huh?!) of fussy. You can’t really mess up when you make them. And, you definitely can’t mess them up when serving them. That’s my kind of dessert.
This particular strawberry trifle looked spectacular! And, it tasted even better. It was super light and very refreshing – perfect for a summer get-together. Thanks for the great recipe, Mom!
Jeanne’s Strawberry-Orange Trifle
Compliments of It’s a Keeper
2 pints fresh strawberries, sliced
2 11 oz cans mandarin oranges, drained
1/2 cup sugar
1 1/2 Tbsp orange juice
1 loaf of pound cake
2 cups whipping cream
1/2 cup powdered sugar, sifted
1/2 cup sour cream
In a large bowl, combine first four ingredients and stir until combined. Refrigerate for at least 30 minutes.
Cut pound cake up into one-inch cubes. Set aside.
Beat whipping cream with a mixer fitted with the whisk attachment on medium speed until foamy. Slowly add powdered sugar and continue beating until soft peaks form. Add sour cream and beat until stiff peaks form.
Place a layer of pound cake in the bottom of trifle bowl. Place 1/3 of the fruit on top of the cake. Top with 1/2 of the whipped cream. Repeat layers. Top trifle with remaining berries.
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