Saturday, July 23, 2011

Strawberry/Peach Trifle: Regular Version and Gluten Free Adaptation

This is such a fresh summery dessert. It sounds fancy, but it is really easy to make and it doesn't take very long. Also, if you make the gluten free version, because of all the cream and fruit you can't tell it is gluten free.
Strawberry Peach Trifle (Gluten Free Adaptation Below)

1 yellow cake mix
1 box instant french vanilla or vanilla pudding mix
4 eggs
1 c. sour cream
1/2 c. water
1/2 c. vegetable oil
1 c. milk
boxes instant french vanilla or vanilla pudding mix
1 tub of cool whip
1 bag of frozen peaches
2 tubs of fresh strawberries (or substitute frozen equivalent and let them thaw before using)
5 or so T. of sugar

BERRIES:  Mash the strawberries in a bowl and add 5 T. or so of sugar (to taste) and then let rest in the refrigerator while the cake cooks. Reserve a few whole strawberries to slice and use to decorate the top.

CAKE:   Mix cake mix, 1 pudding box, eggs, sour cream, oil and water. Bake in greased and floured (I use Baker's Joy spray) 9 x 13 pan for 30-35 minutes until done. Let cool.

FILLING: In a medium sized mixing bowl, mix one box pudding with milk and beat for a few minutes. Fold in the cool whip. 

ASSEMBLY:  In a trifle bowl or a large glass mixing bowl, put a thin layer of the pudding mixture in the bottom. Then spread half of the strawberries on top of the pudding. Chop up half of the peaches and lay on top of the strawberries. Cut the cake in half. Take one half and break it up in 1 inch or so sized pieces. Layer on top of the fruit. Press down. Spread a layer of filling (use about half of what you have left in the bowl). Put the rest of the strawberries down and the almost all of the rest of the peaches. Reserve a few for decoration on top of the trifle. Break up the rest of the cake and layer on top of the fruit. Spread the top with the remaining filling. Arrange the strawberries and peaches in a circle around the top. You could also garnish with whip cream. Refrigerate overnight or for several hours.

TO MAKE IT GLUTEN FREE:  (the only changes are to the cake part of the recipe)
15 oz. gluten free cake mix
half a box of instant vanilla pudding
1 softened stick of butter
3/4 c. milk
1 T. vanilla
4 eggs
Mix it all together and beat the heck out of it. You can't grease and flour the cake pan, so use one that releases pretty well and spray with Pam. Bake for 30 minutes or so in a 9 x 13 pan.

1 comment:

  1. Noooo! Curse you, OPoCaT! Now I'll have to live with my indiscretion by baking this darned thing. (It was too, too good.)