Strawberry Shortcake Trifle #SecretRecipeClub

It's time for the reveal of the Secret Recipe Club!  I had a lovely blog to snoop around.

When I was visiting Michaela's site, An Affair from the Heart, I had no difficulty picking a recipe since it is May, and time for thinking about Memorial Day picnics.  Her Red, White and Blue Strawberry Shortcake Trifle sounded delicious and easy, two things I like!  Such a great recipe to share with The Secret Recipe Club readers!

strawberry shortcake trifle

What's the Secret Recipe Club?  It's a group of bloggers who love to cook and share recipes on a monthly basis.  Each month we are assigned to a food blog where we explore to our hearts content, then choose a recipe to duplicate.  On Reveal Day, we find out who had our blog and what they chose to make!

As I was checking out the blog, I found these other delights, too!  These Bacon Cheeseburger Meatballs will definitely make it to a Tiger Tailgate or two this fall!  I am huge fan of eggnog so these Frosted Eggnog Cookies are already on my list for Christmas.

I loved reading about Michaela.  She's married to her sweetheart and she's the mother of four, with a set of twins!  She loves everything about the creating of a party, and her blog is full of great information from food, to tablescaping and invites!

strawberry shortcake trifle

Here is my version of the Strawberry Short Cake Trifle.

Strawberry Shortcake Trifle

by Our Good Life
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients (12 servings)
  • 1 store boughten loaf shaped angel food or pound cake
  • 1 qt. basket of fresh strawberries
  • 1/2 c sugar
  • 1 container of French Vanilla cool whip
  • blueberries and strawberries for garnish
Polish up your trifle bowl.
Slice strawberries, reserving 2 nice strawberries for garnish. Sprinkle with sugar and set aside. Do not refrigerate.
Thaw cool whip. Place into a pastry bag with a large tip.
Wash blueberries and pat dry.
Cut angel food cake into one inch cubes.
Place a single layer of cake on the bottom of the bowl. Spoon 1/3 of the strawberries and juice over the cake. Sprinkle on a few blueberries
Squeeze cool whip over the strawberries.
Place another layer of cake (don't press down or you will lose the ripple effect of the cool whip. Spoon 1/3 of the strawberries and juice. Repeat cool whip and continue layers until all cake, cool whip and strawberries are used.
Garnish with whole strawberries and a few blueberries.
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Terri Steffes
Terri Steffes

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