By Amber Holzman
No trifle dish, no problem!
This clever sheet pan rendition offers a low-fuss alternative to a beloved dessert classic. And what’s better- it’s completely oven-free! Creating generous layers of cake, cream, and pudding eliminates the need for all that meticulous stacking. And while a patriotic pop of berries is strongly encouraged, options abound for making this your own. Lemon curd, stone fruit, cherries- all tokens of summer are welcome to participate, especially those kiddos out on break! Grab a sheet pan, your ingredients, and have fun with it!
Time: 30 minutes
Serves: 12
INGREDIENTS:
1 angel food cake, roughly torn into chunks
1-3.4 oz package instant vanilla pudding
2½ cups cold milk
1½ cups strawberry preserves
1 cup strawberries, quartered lengthwise
3 cups heavy cream
⅓ cup powdered sugar
1 tsp vanilla extract
3 cups assorted berries, for topping
Fresh mint, for garnish (optional)
RECIPE:
1. Using a medium-sized sheet pan, arrange torn pieces of cake into a single layer.
2. In a medium bowl, combine instant pudding mix and cold milk. Whisk for 2 minutes and rest for 2 minutes, allowing the pudding to set slightly. Pour a generous layer of pudding over the cake pieces.
3. To create the fruit layer, combine strawberry preserves, sliced strawberries, and 2 tablespoons of warm water. Reserve ½ cup of strawberry mixture for the final topping. Pour remaining mixture over the cake, thoroughly dressing any bare spots.
4. For the final layer, make your whipped cream. Chill a large bowl with whisk attachments in the freezer for a few minutes prior to whipping. Once chilled, add the heavy cream, powdered sugar, and vanilla extract to the bowl. Beat on low-speed with a hand mixer until just combined. Increase speed to medium-high and beat for 4 minutes or until medium peaks form. Dollop whipped cream onto cake, using the back of a spoon to loosely swirl and smooth the topping.
5. Adorn with extra berries, reserved strawberry mixture, and sprigs of mint if desired.
**The cake is especially good when left to sit for a few hours before serving**
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About the Author
Amber Holzman is a food contributor and photographer. When she isn't crafting up a new recipe, she is likely out on a hike or working hard in her garden. Amber resides in Georgia with her husband.
