Easy Belizean Trifle

sponge cake

🥗Healthier: angel food cake

💰Cheaper: pound cake

Angel food cake is lower in calories, while pound cake is often more affordable.

custard

🥗Healthier: vanilla pudding

💰Cheaper: milk + cornstarch

Vanilla pudding is lighter, and a homemade version can be cheaper.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is dairy-free and adds a tropical flavor.

maraschino cherries

🥗Healthier: fresh cherries

💰Cheaper: canned cherries

Fresh cherries are healthier and seasonal, while canned are budget-friendly.

Beat 2 sticks of softened butter with a hand mixer.

Gradually add 1.5 cups of granulated sugar, mixing for 7-8 minutes until creamy.

Add 4 eggs one at a time, mixing until incorporated.

Add 1 tsp of lemon extract and mix.

Combine 1 tbsp baking powder with 3 cups of all-purpose flour and whisk together.

Add the dry ingredients to the wet mixture in thirds, alternating with 1 cup of lactose-free milk, folding in the coconut flakes last.

Pour the batter into a greased and floured 9x13 pan and spread evenly.

Bake at 350°F for 45 minutes, checking with a toothpick to ensure it's done.

Once cooled, cut the cake into cubes.

Layer the cake cubes in a glass with Smucker's strawberry jam, homemade custard, and whipped topping, adding cut-up strawberries for one layer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens