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Strawberry Zinfandel Trifle

Makes 10 to 12 servings

Maggie Kademian's easy trifle is a classy dessert for a spring party. Prep and Cook Time: about 20 minutes, plus at least 1 hour to cool and 2 hours to chill.

Strawberry Zinfandel Trifle

Valerie Martin
 1 1/2 cups dry red Zinfandel
 1/2 cup sugar
 1 teaspoon vanilla
 1 quart sliced strawberries
 1 plain or lemon-flavored pound cake (1 lb.)
 2 cups whipping cream
  A few whole strawberries, rinsed
Step 1

In a 3- to 4-quart pan over high heat, bring wine and 1/3 cup sugar to a boil. Boil until reduced to 1 cup, about 5 minutes. Remove from heat and stir in vanilla and sliced strawberries. Let cool about 1 hour, stirring occasionally.

Step 2

Cut cake into 1/2-inch-thick slices, then into 1 1/2- by 2-inch pieces.

Step 3

In a bowl, with a mixer on high, beat cream and remaining sugar until soft peaks form.

Step 4

Arrange a third of the cake in the bottom of a 2 1/2- to 3-quart straight-sided glass dish. Spoon a third of the sliced berries and wine over the top. Spread about a third of the whipped cream over berries. Repeat layers twice, ending with cream.

Step 5

Cover trifle loosely and chill at least 2 hours or up to 1 day. Garnish with whole berries. Scoop down into layers to serve.

Nutrition Facts

Servings Makes 10 to 12 servings

Amount Per Serving
Calories 315Calories from Fat 57
% Daily Value *
Total Fat 20g31%

Saturated Fat 12g60%
Cholesterol 128mg43%
Sodium 166mg7%
Total Carbohydrate 32g11%

Dietary Fiber 1.8g8%
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.