How To Make Strawberry Pancake Trifle
Make breakfast more delicious with this sweet combination of strawberries and blueberries with a soft pancake crust in this pancake trifle recipe.
Serves:
Ingredients
- 1batchcooked pancakescooled
- 2cupsready-made custard
- 1cupblueberries
- 4cupsfresh strawberrieshulled and sliced
- ½cupstrawberry jelly
For Cream Cheese Filling
- 16ozcream cheesesoftened
- ¾cupsugar
- 1cupwhipping creamcold
- 2tsppure vanilla extract
Instructions
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Toss strawberries in a large bowl with melted jelly.
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Dice cooked and cooled pancakes into 4-inch pieces.
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In a large bowl, beat together cream cheese and sugar until smooth. Slowly add in whipping cream, then vanilla. Beat until light and fluffy.
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Use a 3-quart glass trifle bowl. Layer half of the pancakes at the bottom, half of the custard, half of the cream cheese mixture, and top with half of the strawberries.
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Repeat with remaining pancakes, custard, cream cheese mixture, and strawberries.
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Mix blueberries into any remaining juices leftover from the strawberries and decorate the rim of the trifle bowl.
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Refrigerate for half an hour if time allows.
Nutrition
- Calories: 389.76kcal
- Fat: 23.28g
- Saturated Fat: 12.57g
- Monounsaturated Fat: 6.22g
- Polyunsaturated Fat: 1.85g
- Carbohydrates: 40.07g
- Fiber: 1.46g
- Sugar: 29.71g
- Protein: 6.72g
- Cholesterol: 114.28mg
- Sodium: 261.17mg
- Calcium: 154.04mg
- Potassium: 264.47mg
- Iron: 0.97mg
- Vitamin A: 227.99µg
- Vitamin C: 32.34mg
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