Scrumptious Strawberry Trifle Food

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment and spray with baking spray.
• Sift together the flour, cornstarch, baking soda and salt in a bowl.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the granulated sugar and butter until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
• Pour into the prepared baking sheet and bake until the cake is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Set aside and allow to cool completely.
• For the strawberries in sauce: Put the granulated sugar, cornstarch, gelatin and 1 1/2 cups water in a saucepan. Stir together and bring to a boil. Cook until starting to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Set aside in the fridge and allow the mixture to thicken, stirring occasionally, 10 to 15 minutes.
• For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the yogurt, cream, granulated sugar and brown sugar on high until smooth and silky.
• Once the cake is cool, flip out onto a cutting board and remove the parchment. Cut the cake into 1.5-inch cubes.
• To assemble the trifle, place half of the cake pieces into the bottom of a trifle dish or large glass bowl. Top with half of the strawberries in sauce, then half of the sweet yogurt cream. Repeat the layers of cake, strawberries in sauce and cream. Garnish with fresh halved strawberries and mint leaves. Cover and place in the refrigerator to chill for at least 2 hours.

STRAWBERRY TRIFLE

Steps:

• In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

SPECTACULAR STRAWBERRY TRIFLE

Steps:

• You will need a 6 quart trifle bowl or a punch bowl for this.
• Slice 1 pound cake into 3 even layers.
• Generously spread each layer with strawberry jam.
• Arrange layers in the bottom of trifle bowl/punch bowl, cutting the pieces to fit the entire bottom.
• Pour 1/2 cup liqueur over the cake.
• Next, layer 1 pint of halved strawberries over the cake.
• In a bowl, mix vanilla pudding and milk according to package directions.
• Pour 1/3 of the pudding over strawberry layer.
• Spread split lady fingers liberally with strawberry jam.
• Stand the lady fingers around the edge of the bowl, so that 1-2 inches of the lady fingers are above the rim of the bowl.
• Drizzle lady fingers with 1/2 cup of liqueur.
• Repeat the layering procedure two more times, with the remaining pound cakes, strawberry halves, liqueur and vanilla pudding.
• This should fill the bowl to about 1 inch of the top of the lady fingers.
• Cover and refrigerate for about 1 hour.
• Just before serving, whip cream until almost stiff.
• Add powdered sugar and vanilla to cream and whip until stiff.
• Mound whipped cream on top of the trifle, garnish with whole strawberries.