Strawberry Float Cake Trifles

These little individual trifle desserts are like a kiss of summer!  Super easy to put together from the fresh berries of the season, and your favorite cake.  Not a baker?  Don't worry.  Your cake doesn't have to come out looking perfect, as it will all be hidden inside these fluffy layers.  You could even choose a premade angel food cake (no fat in those, you know).  

So next time you have a little person with you that is looking for something to do, that they can be proud of, give this simple recipe a shot!  It's a big improvement over sitting in front of video games all afternoon!!   They would also be a huge hit at a party or family reunion!  Take my word for it.

Click Here for Printable Recipe 

Ingredients:

• 1 box of yellow cake mix plus ingredients to make the cake according to directions on the box
• my favorite is Duncan Hines Golden Butter Recipe
• 2 pints of fresh strawberries  (4 cups of cut up berries)
• 1 cup granulated sugar
• 1 large can of evaporated milk
• 1 tub of cool whip
• fresh berries to garnish

Step-by-step:
Prepare your cake according to package directions.  My stepson, Jace happened to be my helper on this recipe. 

Pour batter into THREE prepared pans. I suppose you could use two, but I wanted thin layers.  I prepare my pans with cooking spray, then granulated sugar.  And usually I put a circle of parchment paper in the bottom.  We just didn't this time for some reason.  But doing that will ensure that your cake won't stick.

Bake according to directions.  Be sure to not over bake them.  You don't want dried out cake!

While they are in the oven, prepare the strawberry sauce.  We hulled and quartered 2 pints of berries.

Then we threw them into the blender. 

I made the strawberry sauce in two batches, because my blender is not big enough to accommodate all of them at once. 

2 pints fresh strawberries.

Then add the granulated sugar and evaporated milk.

 1 cup granulated sugar

1 can of evaporated milk

Now give it a whirl until smooth.  And that is the extent of it!  Very simple.

To each dessert cup, add some of the cooled cake.  You can cut it up, or break it into chunks.  Doesn't matter.  Just make a layer.  To that layer, add some strawberry sauce.  Then repeat the layers.  I did two layers of cake and two layers of strawberry sauce.

Then add a layer of softened cool whip.  Cover and refrigerate for a bit.  To serve, garnish with fresh berries and a mint leaf.... if you can keep them out of it long enough!  The nice thing about this dessert, is it is not overly sweet.  It's very light and the perfect ending to a summer's evening meal.

Enjoy this recipe?!  I hope so!  And there's lots more where this came from.. Hop on over to my Recipe Index for tons of great recipes that you can cook with/for your family.  And if you haven't do so already, please Click Here to Subscribe to MenuMusings so you won't miss a thing!

Order the Menu Musings Cookbook!

 
Here are some random "bonus recipes" for you:

Tzatziki

Stuffed Peppers

Hopping John Fritters

Mahogany Glazed Chicken

Crawfish Pie 

New Orleans Praline Brownies

Written Method:

Prepare your cake according to package directions.  Pour batter into THREE prepared pans. I suppose you could use two, but I wanted thin layers.  I prepare my pans with cooking spray, then granulated sugar.  And usually I put a circle of parchment paper in the bottom.  Doing that will ensure that your cake won't stick.  Bake according to directions.  Be sure to not over bake them.  You don't want dried out cake!

While they are in the oven, prepare the strawberry sauce.  We hulled and quartered 2 pints of berries.

Then we threw them into the blender.  Then add the granulated sugar and evaporated milk.  You may need to do it in two batches.  Now give it a whirl until smooth.  And that is the extent of it! 

To each dessert cup, add some of the cooled cake.  You can cut it up, or break it into chunks.  Doesn't matter.  Just make a layer.  To that layer, add some strawberry sauce.  Then repeat the layers.  I did two layers of cake and two layers of strawberry sauce.

Then add a layer of softened cool whip.  Cover and refrigerate for a bit.  To serve, garnish with fresh berries and a mint leaf.... if you can keep them out of it long enough!  The nice thing about this dessert, is it is not overly sweet.  It's very light and the perfect ending to a summer's evening meal.