Zinfandel Strawberry Trifle

This mouthwatering recipe is absolutely delicious and was given to me by a friend. It's so easy to make but feels really special.


15 servings


1 1/2 cups Zinfandel wine or grape juice
1/2 cup granulated (white) sugar, divided
1 quart fresh strawberries, sliced
1 teaspoon vanilla extract
2 (10.75 ounce) loaves frozen pound cake, thawed
2 cups heavy whipping cream
additional fresh strawberries


In a large saucepan, combine wine and 1/3 cup sugar. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Set saucepan in ice water and stir the mixture for 3 minutes. Stir in strawberries and vanilla.

Meanwhile, cut one cake in half widthwise (save the other half for another use). Cube remaining cake; set aside.

In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form.

In a 3-quart trifle bowl or glass serving bowl, layer a third of the cake cubes, strawberry mixture and whipped topping. Repeat twice. Chill until serving. Garnish with additional strawberries.

Estimated Time

Preparation/Total Time: 25 minutes


Store in refrigerator.

Nutritional Information

Amount per serving (1 cup): Calories, Fat 19 g (Saturated Fat 9 g), Cholesterol 67 mg, Sodium 176 mg, Carbohydrate 32 g, Fiber 1 g, Protein 3 g.

Recipe Courtesy Of

Nicole Clayton, Prescott, Arizona

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