Zinfandel Strawberry Trifle

Name: Zinfandel Strawberry Trifle
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 15
Cuisine: English, Scottish, British, European
Ingredients: 237 milliliters Zinfandel wine or grape juice; 473 milliliters heavy whipping cream; 567 grams loaves each) frozen pound cake, thawed; 946 milliliters fresh strawberries, sliced; 15 servings Additional fresh strawberries; 118 milliliters sugar, divided; 1 teaspoon vanilla extract

The recipe Zinfandel Strawberry Trifle could satisfy your Scottish craving in approximately 25 minutes. For $2.28 per serving, you get a dessert that serves 15. Watching your figure? This gluten free recipe has 322 calories, 4g of protein, and 13g of fat per serving. It will be a hit at your Mother's Day event. If you have grape juice, strawberries, vanillan extract, and a few other ingredients on hand, you can make it.

Instructions

In a large saucepan, combine wine and 1/3 cup sugar. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Set saucepan in ice water and stir the mixture for 3 minutes. Stir in strawberries and vanilla.

Ingredients you will need

Strawberries

Water

Vanilla

Sugar

Wine

Equipment you will use

Sauce Pan

Meanwhile, cut one cake in half widthwise (save the other half for another use). Cube remaining cake; set aside.

In a small bowl, beat cream until it begins to thicken.

Ingredients you will need

Cream

Equipment you will use

Bowl

Add remaining sugar; beat until soft peaks form.

Ingredients you will need

Sugar

In a 3-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, strawberry mixture and whipped topping. Repeat twice. Chill until serving.

Ingredients you will need

Whipped Topping