Ingredients
Scale
- 1 Angel Food Cake (cut into 1" cubes)
- 2 tablespoons cornstarch
- 1 1/2 tablespoons cold water
- 4 cups strawberries (quartered, and divided)
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 1/2 cups heavy cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups plain Greek yogurt
Instructions
- Combine cornstarch and cold water in a small bowl; set aside.
- In a medium saucepan, combine 2 cups of quartered strawberries, sugar, water, and lemon juice. Boil and then reduce to low heat. Stir in the cornstarch mixture and cook for 1 minute, stirring constantly. Add remaining strawberries and cook 1 minute more until thickened. Remove from heat.
- In a stand mixer, beat heavy cream, powdered sugar, and vanilla on medium speed until medium peaks form. Incorporate Greek yogurt and mix well.
- Layer 1/3 of the angel food cake cubes in a trifle dish. Top with 1/3 of the whipped cream and 1/3 to 1/2 of the strawberry sauce. Repeat two more times and finish with the remaining strawberry sauce and fresh strawberries on top.
- Refrigerate for at least 1 hour before serving. Best enjoyed the same day or within 6-8 hours.
Notes
For extra flavor, use ripe, fresh strawberries.
You can make the strawberry sauce a day in advance.
Chill the trifle overnight for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.