Strawberries are not quite “in season” here in Iowa but our local market has been getting in some very delicious berries in from out of state…..perhaps from sunny southern California where Annie and the crew often stop by a roadside stand to purchase theirs. Well, we couldn’t resist purchasing some gigantic berries after I heard about this recipe on a podcast I frequently listen to. This very special podcast is called, “At Home with Sally Clarkson.” She makes me feel like I’m sippy tea right beside her. Take a listen sometime. I just know you will love her show, too.

Sally made this dessert dish sound so super easy, so I thought I’d give it a try. I asked granddaughter, Anna, if she would like to help me throw this easy recipe together and she answered with a resounding “Yes” to my question. (She and her brothers stayed with Gramps and me a few days as their mom took a well-deserved break.) Anna loves to create, whether in the kitchen or elsewhere, she loves to busy her hands and make things…..beautiful things. What a fun girl she is!

Anna quartering and halving the huge strawberries.

When we stopped at the market to pick up the ingredients, Sally said we could use anything for the cake/cookie base. I planned on getting some Hostess Twinkies but there none, so we opted for a Pepperidge Farm layered coconut cake on sale. We grabbed some Jell-O cook and serve vanilla pudding, the berries and a container of Cool Whip.

While the pudding was cooking, we washed and drained the ever-so-delicious strawberries and cut them up. (Yes, we just had to check to see if they were ripe enough. And….they were.)

Sally said this dessert looked so nice in a clear glass trifle dish. Anna hopped up onto the counter and reached for the infrequently used dish. We rinsed and dried it off.

Once the pudding cooled to a manageable temp we started layering.

Placing a few garnishes atop the several layers of sweetness

Our bottom layer was cake, then pudding, then berries. We repeated with the 3 layers again. Anna thought of standing the halved berries up for something different. Then came the Cool Whip; lastly the chopped strawberries with a “fanned strawberry” in the center with the stem still fastened, for special effect, of course.

We killed 3 birds with 1 stone: 1. We created something beautiful…together. 2. Anna and I made a new recipe. 3. We enjoyed a fancy chilled dessert in a special trifle dish to share with Gramps, Thomas and John. The boys were impressed with our creation.

This Grandma enjoyed every second of our time creating together. Thanks, Anna, for your enthusiasm in trying something new and delicious.

As you might imagine, this recipe could use a large variety of cookie/cake base, from cake to biscuits to cookies and everything in-between. For the fruit it could be anything fresh, i.e. blueberries, pineapple, bananas, and more. Pudding flavors could range from vanilla to chocolate, pistachio and beyond. Toppings could be real whipped cream to unique flavored ones. Perhaps chopped nuts or toasted coconut atop for garnish. You decide. This recipe “takes the cake” and so much more. It’s pretty and easy and quick and delicious. But mostly, I got the privilege to create with my Anna-Banana.

Anna’s Strawberry Trifle

Simple, easy dessert with an enjoyable layering technique

Prep Time 15

Cook Time 4

Serving Size 10

Ingredients

2 pints strawberries, cleaned, stemmed, dried and halved
1 prepared and cooled vanilla "cook and serve" or instant pudding
1 package prepared angel food or white cake, with or without frosting
1 container Cool Whip

Instructions

In a trifle bowl or straight-sided glass dish, layer cake, then pudding, then berries. Layer again. (Reserve a few berries for top.) Top with Cool Whip and chopped berries for garnish. Refrigerate until ready to eat.