Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Maggie Kademian, Westlake Village, CA
This Story Originally Appeared On sunset.com

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Credit: Valerie Martin

Recipe Summary test

Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

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

Nutrition Facts

315 calories; calories from fat 57%; protein 3.3g; fat 20g; saturated fat 12g; carbohydrates 32g; fiber 1.8g; sodium 166mg; cholesterol 128mg.
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