Alright loves lets talk dessert! I made this Strawberry Summer Trifle for a BBQ with my in laws last week (hey a girl likes to impress the in laws 😉 and it was a HIT! If you’ve been following The Honeybee for awhile you may remember this is kind of similar to the Skinny Fourth of July Dessert I made last year but without the skinny ;). This trifle was just to yummy not to share the recipe so here we go…..
2 16oz containers of strawberries
1 cup of blueberries
1 package pre made angle food cake (I used a whole grain pound cake from Whole Foods)
1 pint heavy whipping cream
1 cup cold milk (I only had had 2% and it worked fine)
1 package vanilla pudding mix (3.4oz) (I used a 4oz vanilla pudding packet from Whole Foods)
1 cup Cool Whip (I used Tru Whip also from Whole Foods)
Cup your cake into one inch cubes and cut all your strawberries in half
Mix your heavy whipping cream until thickened (use an electric beater to really speed things up!)
Combine your milk, pudding mix and cool whip in a bowl until it starts to thicken then fold in your heavy whipping cream.
Now its time to start layering!
Arrange a layer of cake on the bottom and then top with a layer of strawberries. I turned my strawberries on the side for a little decorative effect. Next sprinkle in some blueberries and add a layer of the cream mixture. Repeat these steps and top with your remaining cream and whatever fancy decor you want to put on top! *I also recommend refrigerating it for about 2 hours before serving.