The Pioneer Woman Tasty Kitchen
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Strawberry Chocolate Trifle

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Level: Easy

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Description

Skinnied down trifle that helps me use up leftover cake (I know!) and any berry of the season. But minus the extra unnecessary calories from pudding or jelly.

Ingredients

  • 2 cups Or More, Strawberries, Cleaned, Trimmed And Quartered
  • 1 Tablespoon Lemon Juice
  • ¼ cups Brown Sugar
  • 1 whole Chocolate Pound Cake
  • 2 Tablespoons Heaping, Strawberry Jam
  • 2 Tablespoons Water
  • 1 cup Heavy Cream
  • Dark Chocolate Bar, For Grating Over

Preparation

Macerate the strawberry quarters with lemon juice and brown sugar. Set aside.

Break up pound cake and lay on the base of the bowl.

Getting back to the macerated and juicy strawberries, add in jam and water. Microwave it on high for 10 seconds or until jam has melted into the juices.

Arrange the strawberry pieces around the side of the bowl and in the centre if there is enough. Pour over the leftover juices of the strawberries to soak cake pieces.

Whip up cream and spread it over the fruit layer. Grate over some dark chocolate and decorate with leftover strawberries.

Let it sit in the fridge for at least 30 minutes. Spoon into pretty bowls and serve!

Recipe inspired by Nigella Lawson’s Orange and Blackberry Trifle.

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