Strawberry Shortcake Trifle
Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
The perfect dessert for a warm May evening, this strawberry shortcake trifle will be a yummy cap to dinner. Each ingredient works beautifully with the others to create a treat you will not soon forget. I bought a loaf pan sized angel food cake at the store and it worked well with half-ing the rest of the ingredients. If you want to serve individual dessert cups for each guest at a party I recommend preparing the trifle in Mason jars. The jars provide a simple to serve solution each guest is sure to enjoy.
Makes 12 Servings
Preparation Time: 25 minutes
Ingredients for the cake:
*We recommend buying one angel food cake from your local store
*2 pounds strawberries, chopped (about 5 cups)
Ingredients for the strawberry sauce:
*1 pound strawberries, pureed
*1/2 cup sugar
*3/4 teaspoon vanilla extract
Ingredients for the whipped cream:
*2 3/4 cups heavy whipping cream, cold
*1 1/2 cups powdered sugar
*1 tablespoon vanilla extract
Preparation for the strawberry sauce:
*Add strawberry puree, sugar and vanilla extract to a medium saucepan.
*Cook over medium heat until it begins to boil, stirring occasionally.
*Allow sauce to boil for one minute, then remove from heat and set aside to cool
Preparation for the whipped cream:
*Add heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
To assemble the cake:
Layer everything in the trifle dish in this order:
*Cubes of cake on the bottom, then about half of the chopped strawberries, followed by about half of the strawberry sauce, then about half of the whipped cream.
*Add a few additional strawberries on top as decoration.
Recipe and Taste Tester - Alina Gersib