Indulge in the delightfully layered combination of cubed angel food cake, sweet strawberries, and a creamy vanilla pudding filling, making it a delightful and crowd-pleasing treat.

Hey there, and welcome back, friends.

You are in for a treat!

Airy cubed angel food cake with tender strawberries and creamy vanilla pudding filling. This strawberry trifle dessert is the epitome of an indulgent dessert but without a lot of effort! Each bite of this dessert is full of texture and flavor that melts in your mouth.

I adore trifles. They are no-bake. They use simple ingredients. They are visually stunning! They look like you put in a lot of effort, but you didn’t. The freshness of the berries, in this case, strawberries, combined with angel food cake, is pure heaven!

This dessert is much more than food; it’s a whole experience! Trifles are perfect for many occasions, or you can make them for your family. This trifle, with its vibrant red color, makes me think of serving it on Valentine’s Day. It’s also great for wedding showers, baby showers, and Mother’s Day.

Ingredients

• angel food cake
• fresh strawberries
• granulated sugar
• strawberry preserves
• heavy whipping cream
• instant vanilla pudding mix
• whole milk
• cream cheese
• some lemon zest
• fresh mint, to garnish

How to Make a Strawberry Trifle

First, cube the angel food cake into bite-sized pieces and set it aside.

Wash the fresh strawberries, quarter them, and transfer them to a bowl.

Add the sugar and strawberry preserves, toss the strawberries, and set aside.

In another bowl, add the heavy cream and whip it until stiff peaks form using a hand mixer. Once done, refrigerate the bowl for later use.

For the vanilla pudding filling, in a separate bowl, add the instant pudding mix and milk. Mix with a fork or hand mixer and let it set for a minute. Add the cream cheese along with the lemon zest and whisk for 2 minutes until smooth.

Gradually add the prepared whipped cream in batches, folding it into the pudding mixture slowly. Reserve ½ cup of whipped cream for later use.

To assemble the trifle, use a large trifle bowl. Fill the bottom layer with cubed angel food cake.

Followed by a layer of strawberry mixture.

And a layer of prepared pudding mixture.

Repeat these layers until all ingredients are used.

Refrigerate the trifle for at least an hour. Before serving, top the trifle with the reserved whipped cream and garnish with fresh strawberries and mint.

Scoop a spoonful of the strawberry trifle and serve it chilled.

How to Store

You can store a homemade trifle in the fridge for up to 4 days.

More Strawberry Recipes

If you’re craving strawberries, try out these delicious desserts.

• Strawberry Shortcake Cupcakes
• Strawberry Cheesecake Bars
• Strawberry Cake Balls
• Strawberry Cake
• Strawberry Bundt Cake

What do you think of this amazing Valentine’s trifle recipe? What would you serve with a scoop of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Strawberry Trifle Recipe

Print

Yield: 8-10 servings

Strawberry Trifle

Indulge in the delightfully layered combination of cubed angel food cake, sweet strawberries, and a creamy vanilla pudding filling, making it a delightful and crowd-pleasing treat.

Prep Time 30 minutes

Chilling Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 1 (14 ounces) Angel food cake
• 4 cups fresh strawberries
• ⅓ cup granulated sugar
• ¼ cup strawberry preserves
• 1 ½ cup heavy whipping cream
• 1 pack (3.4 ounces) instant vanilla pudding mix
• 1 ½ cups whole milk
• 4 ounces cream cheese, at room temperature
• 1 teaspoon lemon zest
• Fresh mint, to garnish

Instructions

1. First, cube the angel food cake into bite-sized pieces and set it aside.
2. Wash the fresh strawberries, quarter them, and transfer them to a bowl. Add the sugar and strawberry preserves, toss the strawberries, and set aside.
3. In another bowl, add the heavy cream and whip it until stiff peaks form using a hand mixer. Once done, refrigerate the bowl for later use.
4. For the vanilla pudding filling, in a separate bowl, add the instant pudding mix and milk. Mix with a fork or hand mixer and let it set for a minute. Add the cream cheese along with the lemon zest and whisk for 2 minutes until smooth.
5. Gradually add the prepared whipped cream in batches, folding it into the pudding mixture slowly. Reserve ½ cup of whipped cream for later use.
6. To assemble the trifle, use a large trifle bowl. Fill the bottom layer with cubed angel food cake, followed by a layer of strawberry mixture, and a layer of prepared pudding mixture. Repeat these layers until all ingredients are used. Refrigerate the trifle for at least an hour.
7. Before serving, top the trifle with the reserved whipped cream and garnish with fresh strawberries and mint. Scoop a spoonful of the strawberry trifle and serve it chilled.

Notes

1. Ensure uniformity in cubing the cake and layering to create a visually appealing and evenly textured trifle.
2. The addition of lemon zest to the cream cheese brings a refreshing citrus note, balancing the sweetness and enhancing the overall flavor profile so dont miss that step.
3. Allow sufficient chilling time for the trifle to set and for flavors to meld. Refrigerate for at least an hour before serving.
4. Instead of angel food cake, you can also use pound cake.
5. Opt for a clear and decorative trifle bowl to showcase the beautiful layers. Alternatively, consider using small glass jars to layer individual portions.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Porcelain Souffle Dishes, Ramekins - 8 Ounce - Set of 6, White

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 317Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 60mgSodium: 225mgCarbohydrates: 34gFiber: 2gSugar: 29gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Strawberry Trifle appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a special treat!

This dessert checks all the boxes and makes creating a dessert for that special night easy. Plus, I love that you can serve this dessert individually or in one big dish; it’s up to you.

You can enjoy this raspberry mousse any time of the year. Its vibrant pink color makes me think of it as a Valentine’s Day dessert. Its low effort makes it a winner for me!

Let’s talk a little bit more about each layer of this mousse. I didn’t want to create the usual chocolate mousse, so I made one with more texture. If you love mousse, you might also like White Chocolate Raspberry Mousse, Coconut Mascarpone Mousse, White Chocolate Mousse with Riesling, and Chocolate Coffee Mousse.

The buttery graham cracker crust is easy to assemble, just like a no bake cheesecake. The raspberry mousse filling is cream cheese, whipping cream, fresh raspberries, and powdered sugar, all whipped together to form a light mousse. The cream cheese helps to stabilize it and gives it a wonderful creamy feel.

I topped the mousse with whipped cream and a fresh raspberry. It looks elegant and yet so easy to do. It’s the ultimate treat and comes together in 15 minutes!

Ingredients

• graham cracker crumbs
• salted butter
• light brown sugar
• cream cheese
• raspberries
• heavy whipping cream
• powdered sugar
• vanilla extract
• mint (optional)

How to Make Raspberry Mousse

In a food processor, add the graham crackers.

Pulse until you have fine crumbs.

Add the butter and brown sugar to the food processor. Pulse until combined.

You will have a coarse sand texture. Set aside.

Add the cream cheese, raspberries, heavy whipping cream, powdered sugar, and vanilla extract in a large bowl. With a hand mixer, mix for a few minutes or until thoroughly combined. Set aside.

To make the topping, add the heavy whipping cream, powdered sugar, and vanilla extract to a large bowl with a hand mixer and mix for a few minutes or until you have stiff peaks. Set aside.

Assemble the dessert by placing the graham cracker crumb into the bottom of the serving dishes. Press down softly with the back of a wooden spoon.

Add the raspberry puree on top.

Top with a dollop of whipped cream. Serve immediately, but best served refrigerated for at least 2 hours.

Before serving, top with a raspberry.

And one fresh mint leaf for each mousse.

How to Store

You can keep the leftovers covered in the fridge for up to 3 days.

More Easy Dessert Recipes

• Chocolate Nutella Tart
• No Bake Caramel Pie
• Winter Citrus Tart
• Dark Chocolate Tart
• No Bake Peanut Butter Pie

What do you think of this easy mousse recipe? What would you serve with a bowl of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Raspberry Mousse Recipe

Print

Yield: serves 6

Raspberry Mousse

This raspberry mousse is an easy no bake dessert, ready in 15 minutes, and is bursting with fresh tart raspberry flavor and creamy mousse texture. The bonus is a buttery graham cracker crust that makes every bite taste like a light cheesecake.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

Graham Cracker Crust

Toggle ingredient group

• 1 cup graham cracker crumbs (8 full sheets of graham crackers)
• 1/2 cup salted butter, melted
• 3 1/2 tablespoons packed light brown sugar

Raspberry Puree

Toggle ingredient group

• 8 ounces cream cheese, softened
• 10 ounces raspberries, washed and dried
• 1 cup heavy whipping cream
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract

Whipped Cream Topping

Toggle ingredient group

• 1 cup heavy whipping cream
• 1-3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Garnish

Toggle ingredient group

• Mint (optional)

Instructions

1. In a food processor, add the graham crackers. Pulse until you have fine crumbs.
2. Add the butter and brown sugar to the food processor. Pulse until combined. You will have a coarse sand texture. Set aside.
3. Add the cream cheese, raspberries, heavy whipping cream, powdered sugar, and vanilla extract in a large bowl. With a hand mixer, mix for 2-3 minutes or until thoroughly combined.  Set aside.
4. Add the heavy whipping cream, powdered sugar, and vanilla extract to a large bowl to make the topping. Mix for 1-2 minutes or until you have stiff peaks. Set aside.
5. Assemble the dessert by placing the graham cracker crumb into the bottom of the serving dishes. Press down softly with the back of a wooden spoon. Add the raspberry puree mousse on top. Top with a dollop of whipped cream.
6. Serve immediately, but best served refrigerated for at least 2 hours.
7. Before serving, top with a raspberry and fresh mint.

Notes

1. This can be made in individual serving sizes or one big dish. An 8x8 or 9x9 dish would work well.
2. Find the darkest raspberries, as they will create a darker mousse. You can use dried raspberry powder or red food dye if you want a darker color for your raspberry moussedried raspberry powder or red food dye.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Porcelain Souffle Dishes, Ramekins - 8 Ounce - Set of 6, White

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Raspberry Mousse appeared first on A Classic Twist.

This post originally published in Feb 2014 and has been updated with new pictures. 

Hey there, and welcome back, friends.

You are in for a treat!

Soft, tender buttermilk cupcakes are topped with tangy cream cheese frosting, creating delicious pink velvet cupcakes, perfect for your Valentine’s Day.

Let’s talk about Valentine’s Day shall we? I know there are two camps when it comes to this day/holiday. People who love it or those who hate it because it’s synonymous to single’s awareness day.

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The post Pink Velvet Cupcakes appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a sweet treat!

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The post Red Velvet Cheesecake Brownies appeared first on A Classic Twist.

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The post Molten Chocolate Mocha Cakes appeared first on A Classic Twist.

You guys, I feel like a very accomplished food blogger today. I am posting Valentine’s day recipe a whole month in advance of the actual day!!! Woot woot!! I didn’t even start my Christmas baking that early. But I am very excited about all the cuteness that revolves around Valentine’s day and the new mini bundt pans I got for Christmas, that I couldn’t wait to start with these mini red velvet bundt cakes with cream cheese frosting. And of course, this gives you time to think about what you would like to make for your Valentine! I have a few more ideas coming up!

(more…)

The post Mini Red Velvet Bundt Cakes with Cream Cheese Frosting appeared first on A Classic Twist.