Key Lime Strawberry Trifle
Chef Bobby Stoky takes trifle, a long-time English favorite, to a whole new level. His tropical trifle combines Key limes and strawberries, creating a sublime and refreshing dessert. If you can’t find Key limes, any lime can be substituted.
Servings Prep Time
12servings 30minutes
Cook Time
Servings Prep Time
12servings 30minutes
Cook Time
Empanada Ingredients
  • 2.5Cups Key lime cake or pound cake(cut into cubes and toasted)
  • 1.5Cups Whipping Cream
  • 1/3Cup Powdered Sugar
  • 1Lb Strawberries(fresh; cleaned and sliced)
Key Lime Cream Ingredients
  • 8Oz. Cream Cheese(cut into cubes and softened)
  • 14Oz. Sweetened Condensed Milk
  • 12Oz. Evaporated Milk
  • 1/3Cup Key Lime Juice
  • 2Tsp Key Lime Zest(4-5 Key Limes)
Pecan Crunch Ingredients
  • 1Cup Graham Crackers(chopped coarse)
  • 1/2Cup Pecans(chopped coarse)
  • 1/4Cup Brown Sugar(packed)
  • 1/2Cup Butter(cold, cut into cubes)
Main Preparation
  1. Place a small amount of key lime cream on bottoms of trifle bowl. Top with toasted pound cake cubes. Then sprinkle pecan crunch. Repeat layering. Add fresh strawberries and more crunch. Top with fresh whipped cream. Now this is a Keys Dessert!
Key Lime Cream Preparation
  1. Place all ingredients into a bowl and mix until all the cream cheese is incorporated into the mixture. Cream may be a little chunky due to the cream cheese; this is OK. Refrigerate for at least an hour before use.
Pecan Crunch Preparation
  1. Preheat oven to 350 F. Using a food processor on pulse or a dough cutter, blend mixture until it is crumbly. Press mixture onto the bottom of an ungreased 9x9x2 pan. Bake for 10 to 15 minutes, or until entire mixture is bubbly and brown. Remove from oven and allow to cool. Mixture should look like a giant cookie. Once cool, break into chunks.