Skip to main content

Strawberry Trifle is So Not Healthy

I'm super excited to have survived the last few weeks.  Those of you who know me are aware that everything has been in turmoil since 12/12.  We've shed a lot of tears of sadness and horror going into the New Year, and Christmas just didn't feel like Christmas knowing what I knew.  I took a break from almost everything but family and friends, and found comfort in my community.  We've got a long road ahead of us, but we will grow strong, we will find joy, and we will BAKE.

Because that, kids, is what you do when you're sad or bored.  Just ask my Mom.

So, today I'm sharing absolute garbagey comfort food that is wonderful and decadent and so easy.  Because sometimes you need Grandma's favorite summer picnic dish to cheer you up. This beauty was made for the family Christmas, because it is a fave among the older generation (the younger are pretty fond of it to, but this trifle always comes with stories of the before times).

1 box yellow cake mix
1 box french vanilla jello instant pudding (well, and pudding you want, but this is what I used)
1 box cook and serve vanilla jello pudding
16 oz. frozen strawberries
1 container cool whip or whipped cream
1/3 cup coconut oil, melted
4 eggs
1 cup water
A quart whole milk

Obviously, there are ways to make this clean.  You can make your own pound cake, and extra vanilla bean paste.  You can make the pudding and whip cream from scratch.  But today, it's about fast, dirty, and easy.

The night before:
  1. Preheat over to 350F
  2. I used this Wilton's recipe for Pound Cake from Cake Mix, because the holidays left the shelves empty of the confection in both the bakery and baking aisle of my favorite grocery store.  In general, I've had good luck with Wilton's recipes, so I braved it.  I did sub in coconut oil instead of veggie or canola, because I like a little health in my fat.
  3. Mix boxed cake mix, water, oil, and pudding thoroughly before adding the eggs. This is because you probably heated that coconut oil and don't want the eggs to cook in the bowl.  
  4. Beat with electric mixer for 2 minutes until smooth.  This is super heavy, so you'll have to lift your motorized whisk attachments now and again to keep it in the bowl rather than crawling up your hand.
  5. Grease 2 round cake pans with butter or coconut oil.  I actually had the butter on hand so I used that.  
  6. Pour cake batter equally in both pans, and bake about 30 minutes.  Cake will brown on edges and spring back when pushed.
  7. When done, cool in pan 10-15 minutes, then flip out on racks to cool completely.  
  8. Before bed, wrap those babies up in flour sack towels to keep them moist over night.
  9. While the cake cooks, prepare cook and serve plain old vanilla pudding according to box and cool.  Store overnight in fridge.
In the morning:
  1. Pull strawberries from freezer to thaw while you go about your business.  You can also nuke those babies for a few minutes and mash them for faster thaw, but you want the juice too.
To assemble:
  1. Cut cakes up into squares.  
  2. Place one layer of cake in bottom of trifle bowl or a bowl a little deeper than your cake carrier's lid.  You can also use the cake carrier lid if you don't mind being ghetto, and have one of those nice flattop ones.
  3. On top of cake, pour/scoop half of strawberries and juice.  Use a spoon to distribute.  I know, it doesn't look like much, but trust me.
  4. On top of strawberries, scoop in half the pudding.  Same deal.
  5. Repeat cake, strawberry, pudding layer.  
  6. Place in Fridge to chill 2-4 hours.
  7. Before serving, cover with cool whip or whipped cream.  You can sprinkle with almonds if you like.  
  8. It can be chilled up to 12 hours before it goes to disaster mush.


Popular posts from this blog

Stale Bread Monkey Bread




2 eggs, beaten well
1 cup sugar
1 Tbsp +/- cinnamon
1/2 cup chopped pecans
1 stick of butter, melted
3/4 cup brown sugar, packed

Semi-Homemade Pretzels and Beer Cheese



Soft Pretzels
1 egg+1 Tbsp. water
6 cups water
1/2 cup baking soda

Lies & Deceit Pie



I recommend assembling in the order given.

20 oz. summer squash/zucchini
1/4 tsp. salt
1/4 cup Lakanto monk-fruit sweetener
1/4 cup sugar
1-2 Tbsp cornstarch
Cinnamon, Clove, and Ginger to taste

Vanilla Sticky Rice with Pineapple




1 lbs. glutinous rice
1 2/3 cups so delicious coconut milk drink, unsweetened
3 Tbsp. Lakanto
2 tsp. Vanilla Bean Paste
1/4 tsp. salt

Cauliflower & Cheese Bake


Cheesy Cauliflower 16 oz. cauliflower florets, frozen

Simple Winter Vegetable Kielbasa Skillet



6 oz. turnips, diced small
2 oz. red onion, diced small
6.5 oz. Hillshire Farms Turkey Kielbasa
1-2 tsp. extra virgin olive oil
1/4 cup Faux Kraut or Sauerkraut


Garlic-Dill Beet Stem Refrigerator Pickles




Beet Stems
1 Tbsp. Minced Garlic
1 Tbsp. Kosher Salt
1/4 cup Tbsp. Fresh Dill
Rice Vinegar
Ball Regular Mouth Pint Mason Jar

Smart Substitutes: Seltzer Cupcakes



It reminds me of children's chapstick.  Yuck.



Honey Papaya Fruit Bars



2 cups fresh papaya, packed