Food Recipes Frozen Strawberry Trifle 2.5 (2) 2 Reviews With only six ingredients, this make-ahead dessert will take the stress out of entertaining. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Published on January 3, 2022 Print Share Share Tweet Pin Email Hands On Time: 25 mins Freeze Time: 4 hrs Total Time: 4 hrs 25 mins Servings: 8 If you're looking for a showstopper dessert for Valentine's Day (or any other special day, really), look no further. This frozen treat comes together quickly since the freezer does the bulk of the job. The method is simple: strawberries get folded into slightly sweetened whipped cream which is then layered in a lined loaf pan with ladyfingers and softened ice cream. Into the freezer it goes and the result is an ethereal fruity, creamy, chewy dessert that gets sliced up and served. Pro tip: to avoid an icy consistency, the ice cream should be soft enough to easily spread, but firm enough to retain its texture. Ingredients 8 ounces frozen strawberries, thawed, finely chopped (about 1 cup) 1 cup confectioners' sugar, divided 1 ¼ cups heavy cream 12 ladyfingers (about half a 7-oz. pkg.) 1 pint strawberry or vanilla ice cream, softened fresh strawberries, halved lengthwise, for serving (optional) Directions Gently stir together chopped strawberries and ½ cup sugar in a medium bowl. Let stand until strawberries release their juices, about 10 minutes. Beat heavy cream and remaining ½ cup sugar in a large bowl with an electric mixer until stiff peaks form, about 2 minutes. Using a slotted spoon, transfer chopped strawberries to whipped cream, reserving any strawberry juice in bowl. Line an 8½-by-4½-inch loaf pan with parchment paper, letting excess hang over sides. Spoon 1¼ cups whipped cream mixture into pan; smooth top. Dip 6 ladyfingers in strawberry juice and arrange in an even layer on top of whipped cream mixture, trimming cookies if necessary. Spread ice cream over ladyfingers. Repeat with remaining 6 ladyfingers. Top with remaining whipped cream mixture. Cover and freeze until firm, at least 4 hours and up to 2 weeks. Let stand at room temperature for 10 minutes before serving. Transfer trifle to a serving platter. Top with fresh strawberries, if using. Caitlin Bensel Print