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45 Minutes
Serves 10-12
190

Light, fluffy, and loaded with strawberries, the Strawberry Trifle from Vanessa Marigold requires little effort for a big reward.

2 quarts of strawberries
1/2 cup Everclear
1/2 cup granulated sugar
1 orange
1 white cake mix
3 eggs
1/2 cup melted unsalted butter or vegetable oil
1 cup of water, plus 3 cups for the pudding
1 box instant vanilla pudding
1 pint heavy cream

Preheat the oven to 350°f and grease 2 9-inch cake pans with a spray or butter.

Into a large bowl, core and slice the strawberries. Then pour the @diywitheverclear over the strawberries and sprinkle them with the sugar. Cut large strips of orange peels removing the pith and add them to the bowl. Give it all a few stirs with a spoon then set aside to macerate. Save the rest of the orange for later.

Make the cake according to the box instructions. Usually, in a large bowl whisk or mix with a hand blender the cake mix, three eggs, 1 cup of water, and the vegetable oil. Pour into the prepared cake pans and bake according to the box, most likely 25 minutes or until golden brown on top and the cake springs back when lightly touched. Remove from the oven and let cool on a wire rack.

Prepare the instant pudding in a large bowl. Add the 3 cups of water and whisk for 2 minutes or until the pudding thickens, Put in the fridge to get cold.

In another large bowl, whisk the cream with a handheld mixer being careful not to over whip the cream. Put in the fridge to keep cold.

Grab a small saucepan and strain the strawberry liquor into the pan. Cut the reserved oranges and squeeze the juices into the saucepan. Reduce the liquid to half on medium high heat, stirring frequently, about 5 minutes.

Set up the trifle components on the counter: the whipped cream, vanilla pudding, cake, strawberry syrup and strawberries. Trim the cake if necessary to fit the trifle dish. Put the first layer of cake in the trifle and drizzle half of the syrup all over the cake. Cover the cake with strawberries using a third of the berries. Dollop half of the pudding and half of the whipped cream over the strawberries, then place the next layer of cake on top pressing down. Sprinkle the rest of the Everclear strawberry syrup over the cake and then top with another third of the strawberries. Dot the rest of the pudding and whipped cream on top, then spread the last of the strawberries on top to finish.

Scoop into bowls to serve immediately or let sit in the fridge overnight to allow the juices to fully saturate the cake. Either way, grab a spoon.

 

Vanessa Marigold