A few weeks ago Kelly and I were discussing which recipes we wanted to tackle next. We decided to make some type of strawberry shortcake. But we knew we needed to make it different. I wanted to add chocolate in some way and Kelly wanted to make it into a trifle. So we decided to merge our ideas and make a marbled strawberry trifle.
Strawberries are one of my favorite fruits and who doesn’t like cake? I knew that this dessert would be a hit with most people. We intended to serve this for Easter but Kelly and I “accidentally” ate almost the whole thing on Saturday. So, it never did make it to the Easter table. Whoops. We used our favorite recipes for chocolate cake and also yellow cake but if you want to save time you could use boxed cake mixes or even better, you can buy some pre-made pound cake from the grocery store bakery. You could also use cool whip or reddi-wip. But what you have to do is make this trifle! Just don’t put ground beef and peas in it.
1 batch yellow cake batter(we used this recipe)
1 batch chocolate cake batter(we used this recipe minus the coconut)
2 pounds strawberries
2 cups heavy cream
½ cup sugar
Pre heat the oven to 350 degrees. Prepare the cake batter as instructed. Grease and flour 2 bundt pans. Layer the cake batters in the two pans and swirl the colors together with a knife. Bake for 50 minutes. Allow to cool. While the cake is cooling hull and slice the strawberries. In the bowl of a stand mixer begin whipping the heavy cream. Add the sugar and mix on high until you have stiff peaks. Once the cakes are cool, cube the cake into bite sized pieces. Begin layering cubed cake, strawberries, and whipped cream in a large glass bowl or in smaller individual bowls. If you are using a large bowl you will want to repeat the layering process until you have filled the bowl.
Source: A Live Love Pasta original