This has been one of my favorite desserts since I first learned how to make it when I was a child. Who can resist fresh strawberries, cake and pudding? ~ Marlys
* As featured in Issue 12 of Adventures with Tea eMagazine!
- 1 Angel food or Pound cake
- 1 pkg. Vanilla instant pudding mix
- 1 1/2 cups Milk
- 2 cups Fresh strawberries
- 3 Tbsp Strawberry jam
- 1 1/2 cups Heavy whipping cream infused with 4-5 tsp G’day Berry loose tea**
Make pudding according to package instructions and place in the refrigerator to set up.
Before assembling, slice strawberries and cut 1-inch squares of cake.
To build the trifle, start by placing cake cubes in the bottom of a trifle dish and spread a bit of jam on top of each square. Next, a layer of fruit followed by a layer of pudding. Repeat all of the layers two more times.
Chill before serving, then top with tea-infused whipped cream** and garnish with berry slices.
** To make tea-infused whipped cream:
Add G'day Berry loose tea directly into the whipping cream. Place into the refrigerator to cold-steep overnight (10-12 hours). Before whipping, pour through a strainer to remove the loose tea.
In a chilled mixing bowl, beat the infused whipping cream and 1-2 teaspoons of powdered sugar until soft peaks form.