Strawberry and Banana Trifle

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Another recipe, boy I have been baking and cooking a lot!  This is a recipe that I have had f.o.r.e.v.e.r.  It is wonderful that it is easily adaptable to the fruits that are in season, to different flavored cake mixes, puddings and jello that you might have on hand.

This dessert is light and airy.  Hardly filling which can be dangerous as sometimes I could eat the whole thing myself!  I was lucky to be gifted a trifle bowl by my sister-in-law so it makes it look extra special.  Perfect for a pot-luck, family gathering, holiday or like for us .... just Sunday dessert.

So let's get started!

Make two packages of instant pudding using the package directions.  Any flavor.  I happened to have banana cream on hand so that was the flavor today.  Let it set and cool in the refrigerator as directed.

Bake a cake in a 9 x 13 inch pan.  Any flavor.  Since I was using fresh strawberries, I decided to try a strawberry boxed cake.  You can make a cake from scratch but I am working through my pantry, using items that are getting close to the expiry date.  I usually don't have boxed mixes on hand but when they are dropped to a deep discount of .49 cents a piece I can't refuse picking some up.

If using a boxed mix or from scratch, make and bake it as directed.  Let the cake cool and cut it into bite sized pieces.  

Grab some fresh fruit.  Bananas seem to be NEEDED in this recipe. Anything else can be used along with it but nanners seem to make trifle.  Clean and cut up the fruit.  

Once the pudding is set, the cake is cooled and cut and the fruit cleaned and sliced it is time to put it all together.   Grab your trifle bowl or whatever you are using but be warned .... you need a LARGE bowl.  My trifle bowl holds 20 cups!  

Start layering the cake and the fruit, in between drop large spoonfuls of pudding between all the cake and fruit.  Keep layering until you have used everything up.

When you have it about all layered using up all the cake, fruit and pudding, mix up a jello gelatin package according to the directions.  Instead of letting it cool, pour the mixture over the whole thing.  Yes, the gelatin will still be hot but it is okay.  

The gelatin is meant to soak into the cake. 

The final step is to layer the whole thing with a tub of cool whip spreading it with the back of a spoon.  I use the 'light' cool whip to reduce the calories.  LOL

Since I had some strawberries left over, I added them to the top for garnish.

Pure yumminess.  Store in the refrigerator ..... if it lasts that long.

An end of season delight.  Remember to give your loved ones a hug!

Strawberries Anyone?

Pin It Strawberries have been in abundance lately at the supermarket and at a really good price too. They looked oh, so tempting .... I just couldn't resist picking up a container or two or three.

Then I found a recipe that I badly wanted to try but it called for fresh raspberries.  I figured that fresh strawberries should make the coffeecake taste just as yummy.  I found the recipe in the April 2012 edition of Better Homes and Gardens magazine.

Lemon-Strawberry Coffeecake

Prep:  15 min  Bake: 45 min  Oven: 375F   Cool: 10 min

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 cups granulated sugar
1/2 cup butter, softened
1 egg
1 tsp vanilla
3/4 cup buttermilk
3 oz cream cheese, softened
1 tsp finely shredded lemon peel
1 egg
1 cup fresh strawberries
powdered sugar (optional)


1.  Preheat oven to 375F.  Lightly grease bottom of 9 x 1.5 inch round cake pan.  Line bottom of pan with parchment.  Grease and lightly flour pan; set aside.  For cake, in a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

2.  In medium mixing bowl beat 1 cup of the granulated sugar and the butter with mixer on medium to high until combined.  Add 1 egg and the vanilla.  Beat on low to medium 1 minute.  Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.

3.  For cheesecake filling, in small mixing bowl beat cream cheese and remaining 1/4 cup granulated sugar on medium to high until combined  Add lemon peel and 1 egg.  Beat until well mixed.

Layering the Batters

Keep the cheesecake filling from mixing into the cake layer.  Spread half the cake batter into the pan and evenly top with the cheesecake filling.  Using two spatulas, dollop remaining cake batter over the filling and carefully smooth top.

4.  Spoon half the cake batter into prepared pan, spreading to edges.  Pour cream cheese mixture on cake batter, spreading to edges.  Dollop remaining batter on cream cheese layer, carefully spreading to edges of pan. 

5.  Bake 20 minutes or until puffed.  Gently press strawberries/raspberries into cake. Bake 25 to 30 minutes more or until toothpick inserted near center comes out clean.  Cool in pan on wire rack 10 minutes.  Loosen edges of cake from pan; remove from pan.  Sprinkle with powdered sugar, if desired.  Makes 10 servings.

This turned out 100 % better than I expected!  This recipe is definitely a keeper!

Remember to give your loved ones a hug.