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English Trifle


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  • 1 pkg. yellow cake mix
  • 1 pkg. (16 oz.) frozen strawberry halves, thawed
  • 2 c. vanilla ready-to-serve pudding
  • 1 c. chilled whipping cream
  • 1/4 c. sugar
  • 1/4 c. toasted, slivered almonds
  • 7 whole strawberries


Servings 8


Step 1

Bake cake mix in a 9x13 inch pan as directed on the package. Cool cake and then cut the cake in half (freeze half). Cut the remaining cake into 8 pieces and split each piece horizontally.

Arrange half the pieces of cake in a 2 quart serving bowl or trifle bowl. Pour 1/2 the thawed strawberries over the cake. Spread 1/2 the pudding over the cake. Repeat. Cover and chill for at least 8 hours.

Beat the whipping cream and sugar until stiff peaks form. Spread over trifle. Garnish with almonds and whole strawberries.

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