Strawberry Mousse Almond Pound Cake Trifle

I have an especially exciting recipe to share with you today - it comes to us from consultant Tina Dodge (IL), who participated in our Tastefully Simple Recipe Contest on Facebook a few weeks ago. Since cake is often the dessert of choice for celebrations, and May is often a month of celebrations - with Mother's Day, graduations, First Communions, Memorial Day, and such - Tina's Trifle is perfect timing! A trifle is simply cubed cake layered with a luscious pudding or fluff of some sort (in this case strawberry mousse) and fruit. It takes a little extra time to make, but it's easy peasy, so don't hesitate  to try this one! Every time I make a trifle, my family is super impressed. It makes a lot, so plan to make nice with your neighbors ... they'll love you for a share of this trifle!

Tina actually created this recipe for a celebration, but now she's serving it on a regular basis: "I was having people over for a Ladies Night and wanted to serve something different. Since everyone loves Absolutely Almond Pound Cake, I decided to combine that with the strawberry mousse my son and nephew love. Everyone at Ladies Night loved it, and my son loves that you can just scoop out as much as you want!"

So make a trifle and celebrate, even if you have to make something up! Tina's family loves baseball and outdoor activities, so maybe plan an event with your sports team, or use it to celebrate someone's catch of the day. Maybe a "school's out" celebration or possibly an "I so deserve this trifle" celebration .. whatever the occasion, you will love Tina's trifle. 

Thank you, Tina!


Strawberry Mousse Almond Pound Cake Trifle


  • ¾ cup butter, melted
  • 1 cup water
  • 8 oz. pkg. strawberry gelatin
  • 2 (12 oz.) containers non-dairy whipped topping
  • 1½ cups boiling water
  • Ice cubes
  • 1 cup cold water
  • Fresh strawberries


Prepare Absolutely Almond Pound Cake Mix as directed with butter and water; cool and cut into cubes. Slice strawberries in half length-wise. Stir boiling water into dry gelatin mix until completely dissolved. Add enough ice to cold water to measure two cups; add to gelatin and stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Refrigerate 15-20 minutes or until mixture is thick enough to mound. Layer half of pound cake, gelatin mixture and strawberries in a trifle bowl; top with second layer of pound cake, gelatin and strawberries. Keep chilled until ready to serve.

Tips and Hints

  • I used a frozen Absolutely Almond Pound Cake that I had baked a couple of months ago for a dessert that never materialized (huh ... ran out of time, I guess).
  • In any event, it was pretty awesome to have that all made up and ready to go. It's actually easier to cube the pound cake when it's partially frozen. If you don't happen to have an Absolutely Almond Pound Cake in the freezer, make two this time and freeze one. It speeds up the trifle-making process for next time!
  • Tina's tip: make sure you let the mousse firm up before scooping it over the pound cake.
  • I always make our Absolutely Almond Pound Cake with ¼ cup butter and ½ cup applesauce to save on a few calories. It tastes the same to me!
  • True confessions ... I made a couple of boo boos with this recipe. First, I didn't think my gelatin had thickened enough, so I set it in the fridge with the timer set for 20 minutes. But then I got busy with other stuff and left it in the fridge for 30 minutes, which was definitely too long. My gelatin was starting to do its thing - gel. After some debate, I decided to use it anyway.
  • Then came boo boo #2 - I didn't realize the recipe called for two 12 ounce containers of whipped topping. I had one 8 ounce container. D'oh! So I blended that one in, then frantically searched the freezer, hoping to unearth more whipped topping. Jupiter aligned with Mars and I DID find another container! Yay! Of course it was frozen solid, so I kind of broke it up and let it sit on the counter for a bit, then I blended it in.
  • I still had less whipped topping than the recipe called for, but it worked out fine. I don't think anyone missed it.
  • Ultimately, while my mousse was a bit texturally challenge, since I was using it in a trifle it worked fine. And tasted great!
  • I had a 16 ounce box of strawberries, which was the perfect amount.
  • My family la-la-la-LOVED this.
  • I la-la-la-LOVE Tastefully Simple because even when I screw it up it's still good!
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