Boozy & Delicious: Strawberry Trifle Recipe
Trifle recipes are just so dang good. You scoop out layers of flavor, they look gorgeous and you can mix together so many different combinations. This strawberry trifle recipe is so tasty because you soak the angel food cake in Grand Marnier before assembling. The orange liqueur perfectly balances the strawberries.
Related: Patriotic Dessert Lasagna
The Story Behind “The Divorce Bowl”
There’s a funny story behind this particular trifle bowl. It was originally a wedding gift to my Sister, from her (then) Mother-in-Law. The bowl has long outlived the marriage, because they got a divorce almost a month after we celebrated their wedding vows.
She didn’t want to keep this trifle bowl, so it went to my Mom. My Mom and I called it “the divorce bowl” and never really touched it. I bought a bunch of strawberries, via Fresh From Florida, and wanted to create a great recipe. So “the divorce” bowl made it’s way to my house!
This recipe is unique and full of flavor. The Grand Marnier blends perfectly with the strawberries – so it’s not too overpowering. The filling isn’t just whipped cream. You make REAL whipped cream and combine it with a vanilla pudding mixture. You gently fold it in and it’s divine. The layers are ah-mazing together.
My Husband said this recipe was so good. His exact words were: “Maybe if they used this trifle bowl, their marriage would’ve lasted longer.” So maybe it’s my marriage saving strawberry trifle recipe? Ha!
How To Make This Boozy Strawberry Trifle Recipe
Purchase store-bought Angel Food Cake (you could make your own, but it’s not going to make much of a difference). Chop the cake into cubes and place into Tupperware. Soak the cake in Grand Marnier overnight – in the freezer. This helps it stay firm when you’re stacking it.
To start, whip your fresh heavy whipping cream and set aside. In a large bowl, beat the milk, sour cream, liqueur, pudding mix and orange zest on low speed until thickened.
Gently fold in whipped cream. You want to be sure you’re not aggressively stirring it.
To layer your strawberry trifle, start with a layer of the cake cubes on the bottom (about 1/3 of them). Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture – that’s how you create that beautiful trifle look.
Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving. Keep it refrigerated between servings as well.
- 1 cup cold whole milk
- 1 cup sour cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon grated orange zest
- 2 cups heavy whipping cream
- 8 cups cubed angel food cake
- 4 cups sliced fresh strawberries
- 1/2 cup Grand Marnier, plus 2 tablespoons
- Soak your cubed Angel Food Cake overnight in 1/2 cup of Grand Marnier, in the freezer.
- To start, whip your fresh heavy whipping cream and set aside. In a large bowl, beat the milk, sour cream, 2 tablespoons liqueur, pudding mix and orange zest on low speed until thickened. Fold into your whipped cream.
- To arrange your trifle bowl: add 1/3 of the cake on the bottom. Add strawberries on the sides and on top. Then, add your pudding mixture on top of that. Repeat.
- Refrigerate 2 hours before serving. Keep refrigerated between servings.
You could always omit the Grand Marnier if you don't want to use alcohol.
Amount Per Serving: Calories: 738 Total Fat: 30g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 87mg Sodium: 1916mg Carbohydrates: 154g Fiber: 5g Sugar: 20g Protein: 17g
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