Strawberry Zinfandel Trifle

Strawberry Zinfandel Trifle Recipe
Valerie Martin
Maggie Kademian's easy trifle is a classy dessert for a spring party. Prep and Cook Time: about 20 minutes, plus at least 1 hour to cool and 2 hours to chill.


Makes 10 to 12 servings

Recipe from


Nutritional Information

Calories 315
Caloriesfromfat 57 %
Protein 3.3 g
Fat 20 g
Satfat 12 g
Carbohydrate 32 g
Fiber 1.8 g
Sodium 166 mg
Cholesterol 128 mg


1 1/2 cups dry red Zinfandel
1/2 cup sugar
1 teaspoon vanilla
1 quart sliced strawberries
1 plain or lemon-flavored pound cake (1 lb.)
2 cups whipping cream
A few whole strawberries, rinsed


1. In a 3- to 4-quart pan over high heat, bring wine and 1/3 cup sugar to a boil. Boil until reduced to 1 cup, about 5 minutes. Remove from heat and stir in vanilla and sliced strawberries. Let cool about 1 hour, stirring occasionally.

2. Cut cake into 1/2-inch-thick slices, then into 1 1/2- by 2-inch pieces.

3. In a bowl, with a mixer on high, beat cream and remaining sugar until soft peaks form.

4. Arrange a third of the cake in the bottom of a 2 1/2- to 3-quart straight-sided glass dish. Spoon a third of the sliced berries and wine over the top. Spread about a third of the whipped cream over berries. Repeat layers twice, ending with cream.

5. Cover trifle loosely and chill at least 2 hours or up to 1 day. Garnish with whole berries. Scoop down into layers to serve.

Maggie Kademian, Westlake Village, CA,


May 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note