This recipe is perfect for a Shabbat dessert or just to enjoy any time. The delicious strawberries with the light whipped cream gives off the perfect light and airy feeling of summer. This dish is best right now, when strawberries are in season, but can be tried with almost any fruit such as blueberries, raspberries, peaches or plums. Once the cake it baked, the trifle should be assembled within an hour of serving.
1 White Duncan Hines cake mix, prepared according to package directions
1 can or 3 cups of whipped cream (pareve or dairy)
Preheat the oven to 350 degrees.
Prepare cake batter according to package direction, or for a vegan hack, replace oil and eggs with 1 cup of seltzer.
Split the batter evenly into 2 round pans and place them in the oven.
Allow cake to bake for as long indicated on the box. Allow the cake to cool.
Slice the strawberries into thin slices (each strawberry should yield about 7 slices).
Put one round cake at the bottom of the trifle dish (if the cake is too large, cut it around the edges until it is small enough to fit)
Layer the top of the cake with whipped cream and about ½ of the slices strawberries
Place the second cake on top of the strawberries
Layer more whipped cream and rest of the strawberries on top
Garnish the top with anything you’d like (ex: a mint leaf, blueberries, or a full strawberry)
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By Shana Adler