Chocolate-Covered Srawberry Trifle

Chocolate-Covered Srawberry Trifle

Trifle is one of my very FAVORITE desserts, as it always has been. Somehow, I always forget how much I enjoy it until someone brings it to a party. There is something that is somehow refreshing about trifle. It is similar to cake and ice cream, and yet it is better. Trifle is perfect for warm weather, and best of all, it is hard to mess up. Even if it looks like a train wreck, it looks good, and tastes amazing.

It's underrated and somehow forgotten. Today, I do my part to fix that!

The roses on top of the cake were made from my left over strawberries, and I think they turned out wonderfully for a first try! Click here for a quick instructional on strawberry roses. They are pretty tricky to do, but if you mess them up, they still look neat, and you can push them down further into the whipped cream to make them look better.

Another dessert I love chocolate-covered strawberries, and they were my inspiration for the flavors of this simple dessert. You can serve this in a trifle dish, jar, glass, or any glass vessel ou wish. I hope you enjoy! 

For the full Spring/Easter menu that goes with this recipe, enter your name/nickname and email at the bottom of this recipe. This menu was designed to help you celebrate in a super fancy way by utilizing the fresh herbs and flavors of the season! It includes thyme and rosemary pork chops, asiago mashed potatoes, dill zucchini, wine pairings, and four perfectly Spring dessert recipes for you to choose from!

Ingredients:

  • 1 box strawberry cake mix
  • 1/4 cup canola oil
  • 1 cup water
  • 3 eggs
  • 1 small box chocolate pudding mix
  • 2 cups %2 milk
  • 2 cups thinly sliced strawberries
  • 1/3 cup powdered sugar
  • 1 cup heavy whipping cream

Instructions:

Preheat oven to 350 degrees, and spray a 9/13" baking dish with cooking spray.

In a mixing bowl, combine cake mix, oil, water, and eggs. Pour into baking dish, and bake for 20-30 minutes, or until an inserted toothpick comes out clean. Allow to cool completely, and cut into cubes.

Whisk together pudding mix and milk for two minutes, and then place into fridge for an additional 10 minutes.

Pour and fold powdered sugar into sliced strawberries.

With an electric mixer, whip heavy whipping cream until stiff peaks form. Add strawberries, and continue mixing until well combined.

In trifle dish, begin layering cake, pudding, and whipped cream.

Tip: to keep from mixing everything together while trying to spread, pour pudding and whipped cream into separate ziplock bags or piping bags and cut the tips off. Use them to more evenly distribute everything, and use a rubber spatula to finish spreading from there.

Top with left over strawberries, chocolate chips, or shaved chocolate, if desired.

For the full Spring/Easter menu that goes with this recipe, enter your name/nickname and email at the bottom of this recipe. This menu was designed to help you celebrate in a super fancy way by utilizing the fresh herbs and flavors of the season! 

Here is a perfectly pin-able photo for pinterest: