Strawberry Blackberry Summer Trifle Food

SHEET PAN TRIFLE

Steps:

• For the cake: Position an oven rack in the center of the oven and preheat to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside.
• Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with the whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from whisk), about 10 minutes (see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy.
• Bake, rotating the pan halfway through, until the top is lightly golden, 15 to 18 minutes. Cool in the sheet pan for 10 minutes, then invert onto a wire rack and cool completely.
• For the assembly: Combine the blackberries, blueberries, raspberries, and strawberries with the sugar and lemon zest and juice in a large bowl and lightly toss with a spoon to combine. Set aside for 15 minutes to allow the berries to release some juice.
• Use a sharp paring knife to cut out 2 rounds and 2 half-rounds from the sheet cake, using the top of the trifle dish as a guide. The 2 half-circles can be combined to create 1 whole circle. This gives you 3 layers of cake. Reserve all the cake scraps.
• Spread about 1 1/3 cups of the lemon pudding in the bottom of a 4-quart round trifle dish, then top with a cake round, about 2 cups of berries (including some of the juices) and about 1/2 cup of the whipped cream. Repeat the layers 2 more times. Pile the remaining berries on top in the center and spread the remaining whipped cream around the edges. Crumble there rerved scraps of cake with your fingers and sprinkle over the whipped cream.
• Keep cold in the refrigerator until ready to serve, up to 12 hours.

STRAWBERRY BLACKBERRY SUMMER TRIFLE

Steps:

• 1. Reserve a handful of whole strawberries and blackberries to top the cake.
• 2. Hull and halve all but reserved strawberries; toss them with sugar in a medium bowl. Cover with plastic wrap and set aside until juices release, about 1 hour.
• 3. Whip cream in a chilled bowl to soft peaks. Fold in elderflower syrup and set aside in refrigerator.
• 4. Tear or cut angel food cake into 2-inch pieces. Scatter half of cake pieces onto bottom of a trifle dish or large clear glass bowl. Add blackberries to strawberries and ladle half of the berry mixture and their juices over cake; top with half whipped cream. Repeat with remaining cake, berries and cream. Garnish top trifle with reserved whole berries and refrigerate for 2 or up to 24 hours. Serve chilled.

BERRY TRIFLE

Steps:

• Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
• Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
• In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
• To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

STRAWBERRY-BLACKBERRY SUMMER TRIFLE

Steps:

• Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.
• Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour. (If you're in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.)
• Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.
• Tear or cut the angel food cake into 2-inch pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.