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Summertime Minted Trifle
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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.

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