just me

Strawberry Shortcake Trifle

In sweets on June 23, 2010 at 12:00 pm

Layer upon layer of delicious!

Oooohhh summery sweetness! Does anything scream “summertime” louder than strawberries and cream? I don’t think so. I got tired of seeing strawberry shortcake everywhere, so I mixed it up a bit. This is such a lovely dessert, it travels well, it keeps well, and it’s easy to make. Sure, the recipe looks long, but it really doesn’t take that much time, and the cream can be made the day before. So can the cake, really.

So here ya go – relieve a craving.

Strawberry Shortcake Trifle

Vanilla Cream

1 cup (225 ml.) whole milk
2 Tbsp. cornstarch
6 Tbsp. (100 g.) sugar
1 large egg
2 large egg yolks

2 Tbsp. (30 g.) unsalted butter

3 ounces cream cheese
1 Tsp. Vanilla

Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.

Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.

Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.

Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter, cream cheese, and vanilla.

Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.

Angel Food Cake

3/4 cups egg whites, room temperature

3/4 cups sugar, divided

1/2 cup sifted cake flour

1/2 tsp cream of tartar

1/8 tsp salt

3/4 tsp vanilla extract

Preheat oven to 325F.

In a small bowl, whisk together 1/2 the sugar and the cake flour. Set aside.

Beat egg whites until frothy, the add cream of tartar and salt. Beat well, then begin to add the remaining 1/2 of the sugar gradually.

Beat egg whites to soft peaks, then add the vanilla and beat for a few seconds to mix.

Sift the flour/sugar mixture over the egg whites and fold together. Take your time, man! Do not deflate the egg whites!

Spoon batter into an ungreased 9 inch cake pan, and smooth the top a bit.

Bake for about 30 minutes, until the top springs back when lightly pressed.

Cool until you can touch it, then de-pan and cut into bite-sized chunks. I know you’ll sneak one or two, but don’t eat too many. We still need to make the trifle here. Let the pieces sit overnight to dry out a little.

Whipped Cream

Combine 1 cup heavy cream and 1/3 cup powdered sugar. Whip until stiff peaks form. It helps if you chill the bowl and whisk attachment for a little while first.


See? My goof.

Slice 1 quart of strawberries, reserving a few for the top. I goofed and only saved three. Don’t do that.

Choose a pretty, clear bowl – you want the layers to show because they’re so beautiful!

Cover the bottom of the bowl with cake.

Top with strawberries.

Top with the entire recipe of vanilla cream.

Top with more strawberries.

Top with more cake.

Top with more strawberries, if you have them.

Top with whipped cream.

Garnish with strawberries.

Serve in big, sloppy, creamy piles!

Don't you just want to plop your face into it?

  1. yum! this looks so good!
    -Tawny @The Year of The Cookie

  2. OMG! this is so yummy. I made this to go with smokes bbq ribs and corn on the cobb just heaven to the tast buds

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