Strawberries and Cream Trifle
Strawberries and Cream Trifle that is layered with gluten free cake, jello, whip cream and strawberries. Stunning and delicious.
Servings Prep Time
16servings 40minutes
Cook Time Passive Time
40minutes 2hours
Servings Prep Time
16servings 40minutes
Cook Time Passive Time
40minutes 2hours
Ingredients
Pre-packaged Items
Whip Cream
Instructions
Prep
  1. Mix together two boxes of cake mix following the instructions on the box. We used Betty Crocker Gluten Free Vanilla Cake mix. Mixed all the ingredients in a large bowl and transferred to a greased 9×13 non stick baking dish for 40 minutes. Once done set aside to cool completely. After it has cooled cut into 1×1 inch squares.
  2. Mix together two packages of Vanilla Jello in a large bowl following the instructions on the box. Please note to use regular cows milk as almond milk or milk alternatives do not work. Put in fridge to set.
  3. Wash and dry the strawberries. Set aside half a carton of the nicest looking strawberries that are all about the same size. Cut the remainder of the strawberries into slices. Don’t wedge them, you will want nice slices that you can decorate the perimeter of the trifle dish with.
Whip Cream
  1. Place a metal mixing bowl in your freezer for 30 minutes. In a separate bowl whisk together whipping cream, powdered sugar and pure vanilla extract.
  2. Transfer the mixture to the cold mixing bowl from the freezer. Using a hand or stand mixer start on low and gradually increase the speed to high. Whip the cream for 2 minutes or until stiff peaks form, do not over whip. This can get a bit messy if you’re using a stand mix put on the guard or carefully drape a tea towel over top.
Assembling
  1. Take your trifle bowl and put a layer of the cubed cake on the bottom. Then layer half of the vanilla jello on top of the cake cubes. Make sure to bring it right to the edge so you will be able to see the layers from on the side of the bowl.
  2. Next top take some of your best strawberry slices and place them around the perimeter of the trifle bowl facing the glass. Go all the way around the bowl so you can see them on the side. Then take some of your not so nice cuts and layer them on top of the vanilla jello. You should still have half your sliced strawberries left over plus the uncut ones.
  3. Then take a little less than half of your whip cream and layer it on top of the strawberries, bringing it right to the edge of the bowl. Repeat these steps starting with the cubed cake and finishing when you’re to the top of the trifle bowl and have a layer of whip cream on top.
  4. Take your set aside strawberries and cut off the tops.Next take your left over whip cream and scoop it into a piping bag (or freezer bag) with desired tip. On the top of the trifle going in a circle, alternate putting a tuff of whip cream and a strawberry that has the top cut off, place the strawberry upside down.
  5. Using a vegetable peeler, shred some of the white baker’s chocolate into the centre of the circle you have created on top. Then place the remainder of the chocolate into a microwave safe bowl, make sure the break up the chocolate pieces.
  6. Microwave the white baker’s chocolate first for 30 seconds and then at 10 second intervals until all the chocolate has melted. Using a butter knife or fork quickly drizzle the melted chocolate over top of the strawberries and whip cream.
  7. Set in the fridge for a few hours before serving. Make sure to serve within 12 hours of assembling to prevent from getting soggy.
  8. ENJOY!