Skip Navigation
Search recipes, ingredients, articles, products...
Summertime Minted Trifle

Summertime Minted Trifle

A light, refreshing trifle made with orange-flavored cake, mint custard, strawberry puree and summertime fruits.

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

60 min
Prep Time
04 hrs 25 min
Total Time



4 large Land O Lakes® Eggs, separated

3/4 cup sugar

1 teaspoon freshly grated orange zest

1/2 teaspoon vanilla

3/4 cup all-purpose flour

1/4 cup Land O Lakes® Butter, melted, cooled


1 (2.9-ounce) package white chocolate pudding and pie filling mix

2 tablespoons white crème de menthe  

1 teaspoon freshly grated orange zest

1/2 teaspoon vanilla

Strawberry Puree

1 pint (2 cups) strawberries, hulled

1/3 cup powdered sugar


1 pint (2 cups) strawberries, hulled, halved

1 nectarine or peach, thinly sliced

Fresh mint leaves, as desired


 *Substitute 1/2 teaspoon mint flavoring.

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 9-inch round cake pan; set aside.

  2. STEP 2

    Beat 4 egg whites in bowl at high speed, scraping bowl often, until stiff peaks form. Set aside.

  3. STEP 3

    Beat 4 egg yolks, 3/4 cup sugar, 1 teaspoon orange zest and 1/2 teaspoon vanilla with whisk until thick and lemon-colored. Gradually add butter alternately with flour, mixing well after each addition. Gently stir in egg whites.

  4. STEP 4

    Pour batter into prepared pan. Bake 25-30 minutes or until cake begins to pull away from sides of pan. Let stand 15 minutes; remove from pan. Cool completely.

  5. STEP 5

    Prepare pudding mix according to package directions. Remove from heat. Stir in crème de menthe, 1 teaspoon orange zest and 1/2 teaspoon vanilla. Cover; refrigerate 1 1/2 hours or until thickened.

  6. STEP 6

    Place 1 pint strawberries in 5-cup blender container. Cover; blend on high speed until pureed. Continue blending, gradually adding powdered sugar, 1-2 minutes or until dissolved. Refrigerate 1 hour.

  7. STEP 7

    Tear cake into bite-sized pieces. Place half of cake pieces into glass serving bowl. Pour about half of strawberry puree over cake; top with half of pudding and half of halved strawberries. Repeat with remaining cake pieces, strawberry puree and custard. Garnish with remaining strawberries, sliced nectarine and mint leaves.

Tip #1

Cake, custard and strawberry puree can be prepared the day before. Assemble trifle just before serving.

Nutrition (1 serving)

250 Calories
16 Fat (g)
95 Cholesterol (mg)
75 Sodium (mg)
42 Carbohydrates (g)
2 Dietary Fiber
4 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.