Spring Trifle


Rate this Recipe: 

Average: 2.6 (5 votes)


1 loaf vanilla pound cake
1 cup strawberry preserves
16 ounces vanilla yogurt
2 cups fresh strawberries, hulled
1 cup sliced bananas
2 tablespoons choppedwalnuts or almonds


Place thick slices of pound cake into the bottom of a deep-sided glass dish. Spread cake slices with strawberry preserves. Add more slices part way up the sides of the bowl; fill with yogurt, reserving ½ cup. Slice the fresh strawberries, reserving 3 to 4 whole strawberries as a garnish. Layer on sliced strawberries and sliced bananas, then top with remaining yogurt and sprinkle with the nuts. Garnish with the whole strawberries. Chill and serve.

Cooking & Recipes


Makes 8 servings.

Leave a Comment

Free Almanac Newsletters

Weather, sky watch, gardening, recipes, good deals, and everyday advice!