Strawberry Champagne Trifle
This strawberry trifle recipe features layers of a mascarpone champagne whipped cream, angel food cake, and fresh strawberries. It's perfect for summer.
Servings 12 servings
- 1 angel food cake or pound cake made or purchased
- 4 pounds fresh strawberries tops removed
- ¾ cup champagne
- 16 oz. mascarpone cold
- 3 cups Kroger heavy cream cold
- ½ cup sugar
Cut cake into 1” cubes. Set aside.
Pour champagne into small saucepan and heat over medium heat for 5 minutes or until champagne has reduced to 1/4 cup. Set aside until cool.
Cut two cups of strawberries in half. Set aside.
Cut two cups of strawberries into chunks. Set aside.
If creating strawberry rose for top, create 60 thin vertical strawberry slices.
Combine mascarpone, heavy cream, and sugar in bowl of electric mixer fitted with a whisk attachment. Whisk until mixture is thick.
Add cooled champagne to mixture. Whisk until fully combined.
Fill the bottom with cake. Create a single row of cake around the edges and pack the bottom layer so the sides don’t budge.
Place strawberry halves around the edge, top side down, on top of the cake. Make sure each touches the next.
Fill the center with strawberry chunks.
Use half of the Champagne Mascarpone Whipped Cream and cover the strawberries. Gently push down on the sides to fill the gaps between the strawberries.
Repeat steps 7 to 10. Smooth out the whipped cream on top and decorate as desired.
- Store the trifle in the fridge until it is ready to be enjoyed.
- Calorie information calculated using angel food cake
Serving: 1serving | Calories: 512kcal