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Strawberry Zinfandel Trifle

Valerie Martin
Yield Makes 10 to 12 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.