Strawberry trifle pudding
 
Prep time
Cook time
Total time
 
Serves: 5-6
Ingredients
  • 1 (15 ounce) box yellow or white cake mix (or a homemade 9 by 13 inch vanilla cake)
  • 3 large eggs, room temperature
  • ⅓ cup vegetable oil ( you could use butter- but for this recipe I prefer the oil)
  • 1 (5 ounce) box vanilla instant pudding mix
  • 2 cups whole milk
  • 1 recipe roasted strawberries (below)
  • 1 (12 ounce) container frozen whipped topping, thawed ( or about 2 cups whipped cream)
for the roasted strawberries
  • 450-500 gms strawberries
  • 1 tbsp balsamic vinegar
  • ½ cup sugar
  • 1 tsp vanilla paste
Instructions
  1. Chop the strawberries into quarters and put in a roasting pan. Add the sugar, balsamic vinegar, vanilla paste. You can put the strawberries in the oven along with the cake, though it will take a little longer for the strawberries to roast (about 45 minutes to roast at 350 F). Remove the cake and let the strawberries to continue baking for a few more minutes. Let cool before layering in the jars. Keep syrup.
  2. Make the cake batter as directed using 3 eggs and oil in a 9 by 13 inch pan. Let cool completely in the pan.Cut cake into 1 inch squares.
  3. Prepare the vanilla pudding with the milk.
  4. Arrange a layer of cake in your selected jar. Spoon a little of the syrup and then add the roasted strawberries. Add a little of the pudding. Repeat with remaining cake pieces, strawberries and pudding. Spread the whipped topping on the top. Chill thoroughly or at least 1 hour and up to overnight
Recipe by The Novice Housewife at https://novicehousewife.com/2016/05/25/strawberry-trifle-pudding/