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Gingerbread Trifle Recipe - No Diets Allowed
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Gingerbread Trifle Recipe

This creamy gingerbread trifle topped with fresh strawberries is the perfect dessert for after dinner!  The entire family will devour every bite. 

Ingredients

Gingerbread Cake

  • 2 cups flour I use whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup softened unsalted butter
  • 3/4 cup sugar
  • 1/2 cup full-flavored molasses
  • 1 egg
  • 1 cup hot milk I used vanilla almond milk
  • (2) 3.72 ounce vanilla instant pudding prepared per instructions
  • 9 ounce cool whip
  • 4 cups fresh strawberries washed and diced

Instructions

  • Preheat oven to 350 degrees F. Lightly spray 8x8 glass baking dish with cooking spray. In a medium bowl, sift together flour, baking soda, salt, cinnamon, ginger, and cloves. 
  • In a medium bowl with a hand mixer or standing mixer, mix together butter and sugar until creamy. Add molasses and egg. Combine well. Add flour mixture and hot milk alternating between the two. Mix well until batter is smooth with no lumps. 
  • Pour mixture into prepared baking dish and bake for 35 to 40 minutes until toothpick comes out clean. 
  • Meanwhile, prepare instant vanilla pudding per instructions and chill. Once pudding is set, whisk cool whip and pudding together until smooth. Return to refrigerator. 
  • Once the gingerbread cake is baked, allow cake to completely cool. Once cooled, cut cake into one inch pieces. In a large glass bowl, layer first with half the gingerbread cake pieces, then half the pudding mixture, and half of the strawberries. Repeat the layers one time to complete the trifle. Cover with clear wrap and refrigerate until ready to serve.