No-Bake Strawberry Cake Trifle ~ It’s summer layered in all its glory, brimming with sweet strawberries, angel food cake and honey-whipped cream.
**This post in sponsored in collaboration with Albertson. All thoughts and opinions are my own.
This is a no-fuss recipe that shines with minimal effort. Admittedly, summer makes me limb-heavy and most days the idea of multi-step, multi component desserts requires more sweat than I’m than I’m willing to give.
To shortcut the time and to keep it as a no-bake recipe, I use store-bought angel food cake. The strawberries tend to themselves with a little bit of sugar. All you really need to do is whip the cream and assemble.
I mean look at that beauty – look good, taste good.
And, speaking of shortcuts, run don’t walk to download the Deals & Rewards or Deals & Delivery app from your local Albertsons Companies store (which might be Albertsons, Safeway, ACME Markets, Jewel-Osco, Randalls, Tom Thumb, Pavilions, Shaw’s, Star Market, United Supermarkets or Vons in your neighborhood). I’m in my neighborhood Albertsons store nearly everyday. I usually go in for the fresh produce and then walk out with all my favorite store brand products like the O Organics®, Lucerne® and Signature SELECT™ which I used in this recipe. Their products give me both the quality and grocery bill savings I’m looking for. Plus, they’ve got options like Delivery or DriveUp & Go™ which is game changing with a busy family.
Here are answers to question you may have:
Can I use something other than angel food cake?
You are asking someone who riffs her own recipes – yasss, of course. This recipe works well with pound cake, brownies literally anything that resembles a cake texture will do the trick.
For the strawberries, can I use frozen?
Definitely not recommended. They will be visually unappealing from all the moisture that is sweated out while defrosting. The result is a malnourished, pale looking berry and have a mushy texture. You want the strawberries bright and vibrant with a nice bite—go fresh!
The whipped cream – can I use Cool Whip?
Okay, maybe no one will ask this question and I needed a way to throw in the answer. Yes, there is no shame in the Cool Whip game.
How much in advance can I assemble this?
For best results, this should be assembled right before serving. To shortcut the time, you can prep all the components in advance cubing the cake, macerating the strawberries and making the whipped cream the morning of. Then keep it all refrigerated until you’re ready assemble. Small note if you make this with brownies or poundcake, you can assemble this 2 hours in advance. Angel food cake has a tender crumb so the strawberry syrup would turn it to mush, if you make this too soon before serving.
- 1 lb. strawberries, washed and hulled
- 2-3 tablespoons Signature SELECT™ granulated sugar; more to taste (depending on how ripe the strawberries are)
- 5-6 cups of angel food cake, cubed into 1-inch pieces
- 1 1/2 cups Lucerne® heavy whipping cream
- 2 tablespoons Signature SELECT™ granulated sugar
- 4 tablespoons O Organics® honey
Prepare the strawberries - Place one-third of strawberries in a bowl, using a potato masher, mash into a chunky puree. Slice the remaining berries 1/4-inch thick and stir into mashed strawberries. Add the sugar and stir to combine. Set aside at room temperature for a least 30 minutes.
To make the honey whipped cream - Pour the heavy cream into a chilled bowl. Beat until whip cream starts to thicken. This should take about 2 minutes on medium setting of a stand mixer a little longer with a hand mixer.
Turn off the mixer and add the honey. Resume beating on medium speed until soft peaks hold, about 2 to 3 minutes more.
To assemble - Evenly divide all ingredients among 6 serving glasses and layer with cake, whipped cream and strawberries.