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Strawberry Almond Trifle

Strawberry Almond Trifle

A strawberry dessert with pound cake, almond whipped cream, and toasted almonds
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 582 kcal

Ingredients
  

Toasted Almonds
  • ½ cup almond slivers, toasted
Whipped Cream
  • (2) 8-ounce packages cream cheese, cold
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 2 cups confectioners' sugar (icing sugar)
  • ½ cup sour cream
  • 1 cup whipping cream
Trifle
  • 6 large slices almond pound cake, room temperature
  • 1 ½ pounds strawberries, sliced (a little over 4 cups)

Instructions
 

Toasted Almonds
  • To brown the almonds, place them in a nonstick skillet and cook for 2-3 minutes over medium heat, stirring constantly once the pan heats. When the almonds start to brown, pour them out of the pan and onto a plate. Set aside to cool.
Whipped Cream
  • In a mixing bowl, place the cream cheese, vanilla extract, and almond extract. Beat until starting to soften.
  • Add the confectioners' sugar a little at a time, beating the cream cheese mixture until smooth and creamy.
  • Add the sour cream and whipping cream and beat for about 2 minutes until thick and creamy.
Trifle
  • Cut the cake into slices and cut each slice into small blocks. Place half of the cake blocks into the bottom of the trifle dish or other clear dish.
  • On top of the cake, place about 1/3 of the whipped cream and spread it out to cover the cake.
  • Wash, hull, and slice the strawberries. Leave one or two whole strawberries to garnish the top of the trifle. Place half of the sliced strawberries on top of the cream, spreading them out evenly.
  • Add another layer of cake, using all of it.
  • Make another layer of whipped cream, using 1/2 of what is left.
  • Place the remaining sliced strawberries on top of the whipped cream.
  • Using a pastry bag with a large star tip, fill the bag with the remaining whipped cream and pipe dollops around the top of the trifle.
  • Place the whole strawberries on top of the trifle to decorate it.
  • Sprinkle the toasted almonds over the trifle. Serve cold.

Notes

You can substitute other pound cake flavors for the almond.  Just use one that doesn't have a very strong flavor.
This dessert is actually better on the second day.
Click here for a buttermilk almond pound cake recipe.
You can substitute a zippered plastic bag for the pastry bag.  Snip off one of the bottom corners to make a piping bag.  You do not have to use a star tip using this method.  Just squeeze out a dollop of whipped cream around the perimeter of the trifle.
To evenly space the dollops of whipped cream on top of the trifle, place evenly-sized dollops at 12 o'clock, then at 6 o'clock, then at 9 o'clock, and then at 3 o'clock.  Then fill in the rest of the dollops between the ones you just did.
 

Nutrition

Calories: 582kcalCarbohydrates: 57gProtein: 8gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.001gCholesterol: 122mgSodium: 332mgPotassium: 327mgFiber: 3gSugar: 46gVitamin A: 1333IUVitamin C: 50mgCalcium: 137mgIron: 1mg
Keyword Almond, Recipe for Strawberry Tifle, Strawberry Almond Trifle, Strawberry Trifle, Strawberry Trifle with Pound Cake
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