Strawberry Cream Trifle of Excellence

(This is a post from last year. But it is strawberry season again and we are having a heat wave so that it feels like summer is here. If you have never made a trifle, here is your chance. Its cool, easy and way delicious.)

Okay, yes, I lengthened the title a bit, but really, this is so good, so easy. I discovered this bit of heaven just in time for summer heat. The picture will not do it justice, mainly because I am a crummy photographer.

Its cool, its sweet, its fruity with a hint of cheesecake. The recipe came from the 2008 Seasons Best Recipe Collection from Pampered  Chef and believe you me, if you loose that book, you are out of luck! I had all my ingredients lined up and could not for my life find the little book! Arggg! Yes, I could have winged it, but I have not made many trifles and wanted this to turn out just like last time, like the recipe in the book!

“Did you try looking online?”

Why, yes, actually I did and found lots of trifles. Even strawberry ones. But not THIS ONE. So here it is, now I cant loose it and neither can you. You can thank me by making it and inviting me over.


You’ll need:

  • 1/2 cup sliced almonds, toasted
  • 1 pkg (10.75 oz) frozen pound cake, thawed. (we all know what kind they mean, don’t we?)
  • 1 qt. fresh strawberries
  • 1 16oz container frozen sliced strawberries in syrup, thawed
  • 1 lemon
  • 24 oz blended strawberry yogurt (use 3 small containers or part of a big one, either way)
  • 1 3.4oz pkg. cheesecake instant pudding and pie filling
  • 1- 8oz container of frozen whipped topping, thawed, divided
  • powdered sugar (which I have yet to remember to use, so I guess this falls under an ‘optional’ ingredient)


Chop up the toasted almonds. Cut the pound cake into 1 inch cubes. Set aside one strawberry for garnish. Hull the rest of them and cut into quarters. In a large bowl, combine the fresh and frozen strawberries and mix well.

Juice the lemon to get approx 2 tbsp of juice. Whisk the juice, the yogurt and the pudding mix together in a bowl, until smooth. Immediately fold in 1 cup of the whipped topping.

Now the fun part. Assemble! (…the pound cake connected to the-strawberries, the strawberries connected to the-yogurt, the yogurt connected to the- almonds, oh hear the word of the lord…) sorry.

In the bottom of a trifle bowl, wait, you don’t have a trifle bowl? You did not get one at your last pampered chef party? No worries, do you have any large glass bowl? Its nice to be able to see the layers.

Anyway, in your bowl, put about 1/3 of the pound cake cubes. Top that with 1/3 of the strawberry mixture. Now put half of the yogurt mixture over that,  spreading evenly. Sprinkle with the toasted almonds, about 1/3.

Repeat the layers one more time. Top with remaining pound cake cubes and remaining strawberry mixture.

“What about the rest of the whipped topping? What am I supposed to do with that?” Well, see what is next?

To garnish, spread remaining whipped topping over the top of the trifle. Sprinkle with the remaining almonds. Sprinkle that with the powdered sugar. (So that’s where the powdered sugar goes. I must get too excited at the end and forget to read that far. In fact, maybe you are not reading this far too for the very same reason??) You can serve now, or chill until further notice. Wait, don’t forget the garnish! See below.

Either use you egg slicer plus from pampered chef or slice the strawberries by hand into thin slices to fan out on top of the trifle and lay it on top like the picture shows. This feeds 12 people! Well 12 normal people. Young, hungry men, maybe 8.

I like the way the light shines through, making it look like stained glass

2 thoughts on “Strawberry Cream Trifle of Excellence

  1. You are right about trifle being a wonderful and easy dessert. I had a ladies group coming to tour the house and have cake and coffee, so I whipped up a pound cake. Unfortunately, it fell apart coming out of the pan. Quick like a bunny I chopped it into cubes and layered it with fresh strawberries, instant vanilla pudding and garnished with whipped cream. The guests raved and I felt like a (sneaky) culinary genius.

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