This strawberry trifle begins with a layer of angel food cake, Heeman strawberries, followed by a delicious whipped vanilla cream filling, all repeated for good measure. While decadent, this recipe is easy to make and a crowd pleasing combination that has bowls swiftly emptying. This is a modified version of our most requested recipe from Heeman’s 1980 recipe flyer!

Instructions:

  1. In a large bowl beat milk, yogourt, vanilla and pudding mix on low speed until thickened.
  2. Fold in whippped cream.
  3. Place half of cake cubes in 3 quart (2.5L) glass bowl.
  4. Arrange a third of the strawberries around sides of bowl and over cake.
  5. Top with half of pudding mix.
  6. Repeat layers once.
  7. Top with remaining strawberries and refrigerate for a minimum of 2 hours.