BRACH’S® Tiny Jelly Bird Egg Short Cake Trifle

A new Easter twist on an old classic.

  1. Cut angel food or pound cake into 1-inch cubes. Put a layer on the bottom of a trifle dish or glass bowl.
  2. Thinly slice strawberries and put a layer on top of the cake layer.
  3. Carefully add a layer of whipped cream or dessert topping.
  4. Repeat until the container is full and then garnish with remaining strawberries, whip cream, and BRACH’S® Tiny Jelly Bird Eggs.
  5. Sprinkle a layer of BRACH’S® Tiny Jelly Bird Eggs.

For another fun variation, this can also be made in individual serving sizes by layering items in a wide-mouthed wine glass or martini glass.