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  Strawberry Trifle



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1 layer or loaf plain cake
2 quarts strawberries, sliced
1/4 cup sugar
1 cup strawberry preserves (juice-sweetened)
1/4 cup Grand Marnier or orange juice
2 cups Vanilla Pudding
1 cup whipping cream
2 tablespoons sugar
Optional—1/2 cup sliced, toasted almonds

Mix sliced strawberries with 1/4 cup sugar and refrigerate until very juicy. Cut cake into 1/2
inch slices and sprinkle with Grand Marnier. Place 1/2 the cake in the bottom of a large glass
bowl, top with 1/2 preserves, 2 cups strawberries and 1/2 pudding. Continue layering with
remaining cake, preserves, 2 cups strawberries and pudding. Top with remaining strawberries.
Cover and refrigerate at least 2 hours. Just before serving, whip cream with 2 tablespoons sugar,
until soft peaks form. Cover top of trifle with cream and optional toasted almond slices. Serve
with a big spoon, making sure to scoop through all the layers for each serving.

Copyright © 2009 Stefanie Samara Hamblen