For a fresh spring dessert option, I created this nice seasonal treat – Strawberry Mint Trifle. Who doesn’t fantasize of those fresh juicy rubies dipped in whipped cream as soon strawberry season comes around? Well this easy trifle is the answer to your dreams! The mint is complementary and not too overpowering in this recipe and the pound cake helps deliciously break up the soft consistency of the other items. Did I mention how easy it is to make? Trifles prepare in advance and look like a million bucks when it comes to the table. Oh, and did I mention how easy it is?
2 LBS of Strawberries
2 cups of Vanilla Pudding
1 Pound Cake loaf
4 TBS chopped fresh Mint leaves (plus a couple full leaves for garnish)
1 ½ cups Sugar
½ cup Water
2 cups of Heavy Whipping Cream
a couple of Tablespoons (to taste) of Confectioners Sugar
1 tsp Vanilla Extract
Clean and hull strawberries and slice 1 cup of the berries in neat flat pieces. Cut the remaining berries in easy to eat pieces and place in a bowl. Add a ½ cup of sugar to the strawberries and stir to coat. Set aside and allow to macerate for at least 30 minutes. Stirring occasionally. In a sauce pan, bring 1 cup of sugar, water and the chopped mint to a boil and simmer for a couple of minutes. Turn off heat and allow to sit for about 15-20 minutes. Strain the mint from the syrup. *You will be making 3 layers of the cake & syrup and strawberries, and 2 layers of the pudding. In a trifle bowl (or similar), start by layering a third of the pound cake (slice or cubed) to cover the entire bottom of the bowl. Drizzle a third of the mint syrup over the pound cake layer evenly. Spread a third of the strawberries in an even layer. Top with half of the pudding. Repeat – cake, syrup, strawberries, pudding, cake, syrup, and finally strawberries. Cover with saran wrap and refrigerate overnight. Shortly before serving, make the whipped cream. Using an electric mixer, mix cream, vanilla, and confectioners sugar in a cold bowl until soft peaks form. Be careful not to let the cream break. Spread the whipped cream on top of the trifle. Arrange the sliced strawberries and mint leaves as desired. Serve and enjoy!