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Immerse yourself in a visual feast as we unveil the tantalizing allure of our Strawberry Pancake Trifle. Each image tells a story of flavors and textures, from the airy elegance of golden pancakes to the vibrant burst of red from handpicked strawberries.

STRAWBERRY PANCAKE TRIFLE

5 from 2 votes
STRAWBERRY PANCAKE TRIFLE
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CourseDessert
CuisineAmerican
Prep Time30 minutes
Total Time30 minutes
Servings5 peoples
Calories359kcal

Ingredients

  • 1 batch cooked pancakes cooled
  • 2 cups ready made custard
  • 1 cup blueberries

Strawberries :

  • 4 cups fresh strawberries hulled and sliced
  • 1/2 cup strawberry jelly or jam melted

Cream Cheese Filling :

  • 16 oz 500 g packaged cream cheese, softened
  • 3/4 cup sugar
  • 1 cup very cold whipping cream or thickened cream
  • 2 teaspoons pure vanilla extract

Instructions

  • Toss strawberries in a large bowl with melted jelly (jam).
  • Dice cooked and cooled pancakes into 4-inch pieces.
  • In large bowl, beat together cream cheese and sugar until smooth (use an electric mixer or whisk). Slowly add in whipping (thickened) cream, then vanilla. Beat until light and fluffy.
  • Use a 3-quart glass trifle bowl. Layer half of the pancakes in bottom, half of the custard, half of the cream cheese mixture and top with half of the strawberries. Repeat with remaining pancakes, custard, cream cheese mixture and strawberries.
  • Mix blueberries into any remaining juices leftover from the strawberries and decorate the rim of the trifle bowl.
  • Refrigerate for half an hour if time allows.

Nutrition

Calories: 359kcal
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