Strawberry Zinfandel Trifle

Name: Strawberry Zinfandel Trifle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: English, British, Scottish, European
Ingredients: 454 grams plain or lemon-flavored pound cake; 946 milliliters sliced strawberries; 9 servings A few whole strawberries, rinsed; 118 milliliters sugar; 1 teaspoon vanilla; 473 milliliters whipping cream; 355 milliliters dry red Zinfandel

Strawberry Zinfandel Trifle is a gluten free dessert. One portion of this dish contains approximately 4g of protein, 16g of fat, and a total of 365 calories. This recipe serves 12. This recipe covers 13% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. This recipe is typical of Scottish cuisine. Head to the store and pick up vanilla, strawberries, a few strawberries, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Sugar

Wine

Equipment you will use

Frying Pan

Remove from heat and stir in vanilla and sliced strawberries.

Ingredients you will need

Strawberries

Vanilla

Let cool about 1 hour, stirring occasionally.

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

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

Ingredients you will need

Cream

Sugar

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Berries