This trifle looks elegant, tastes sublime and is also easy.
White Chocolate Strawberry Trifle
1 white cake mix made according to pack- age directions 2 pounds of strawberries 1 small box white chocolate pudding mix 2 cups milk 1 (4.5 ounce) bar of white chocolate 2 1/2 cups heavy whipping cream, divided 1 teaspoon almond extract (can substitute vanilla) 1/2 cup sugar
Bake a white cake mix according to package directions. Note: If you want to skip baking the cake, you can use a store bought cake as long as it’s not iced.
Whisk together the white chocolate pudding and 2 cups milk and refrigerate.
In a small pot, heat 1 cup of heavy cream and break up the white chocolate and melt the chocolate until smooth. Remove from heat and allow it to cool.
Rinse, hull and slice strawberries. Pet Pallooza
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In another bowl, whip the remaining 1 1/2 cups of heavy whipping cream on high speed. Gradually add the sugar, 1 tablespoons at a time, and add the almond extract. Beat until semi-stiff peaks form. Set aside.
In a trifle dish, cut cake into 1 1/2-inch pieces, take half of the cake pieces and place them on the bottom of the trifle dish. Then top with the white chocolate pudding mixture. Next, distribute one third of the strawberries over the mixture, being sure to layer the outer berries so you can see them. Add the second half of the cake, and drizzle the white chocolate and heavy whipping cream mixture over the cake. Top with one third of the strawberries. Spread the whipped cream on top of that mixture and then use the remaining strawberries to encircle or decorate the dish. Cover and refrigerate 2 hours before serving.
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