ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Strawberry-Chocolate Trifle

Photo: Oxmoor House
Yield 16 servings (serving size: 1 cup)

Ingredients

  • 1 (15-ounce) package gluten-free devil's food cake mix (such as Betty Crocker)
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup water
  • Cooking spray
  • 2 1/2 cups 1% low-fat milk
  • 1 (1-ounce) package gluten-free vanilla instant pudding mix
  • 1 1/2 (8-ounce) containers frozen reduced-calorie whipped topping, thawed and divided
  • 1/4 cup Chambord (raspberry-flavored liqueur; optional)
  • 3 cups strawberries, sliced
  • 2 tablespoons chocolate syrup

Nutrition Information

  • calories 248
  • fat 9.6 g
  • satfat 6.6 g
  • monofat 2 g
  • polyfat 0.4 g
  • protein 3.5 g
  • carbohydrate 38.4 g
  • fiber 0.6 g
  • cholesterol 57 mg
  • iron 0.3 mg
  • sodium 46 mg
  • calcium 57 mg

How to Make It

  1. Preheat oven to 350°.

  2. Prepare cake mix according to package directions, using unsalted butter, eggs, and 1 cup water. Pour batter into an 8-inch square metal baking pan coated with cooking spray.

  3. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.

  4. Combine milk and pudding mix in a medium bowl, stirring with a whisk 2 minutes. Cover and chill 5 minutes. Fold in 1 container whipped topping.

  5. Cut cake into 1-inch squares. Layer half of cake in bottom of a 4-quart trifle bowl. Brush cake with 2 tablespoons liqueur, if desired; spread half of pudding mixture over cake. Layer half of strawberries over pudding. Reserve 1/4 cup of remaining whipped topping. Top strawberries with remaining 1 1/4 cups whipped topping. Repeat layers with remaining cake, liqueur, if desired, pudding mixture, and strawberries. Cover and chill 8 hours. Dollop center of trifle with reserved 1/4 cup whipped topping, and drizzle with chocolate syrup just before serving.

Cook's Notes

You can also serve this trifle in individual glasses. You may need to cut the 1-inch cubes of cake into smaller pieces, and then just layer in the ingredients, creating two layers. Top each with a dollop of whipped topping; drizzle with chocolate sauce.

Cooking Light Gluten-Free Cookbook