Strawberry Pancake 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.

STRAWBERRIES AND CREAM TRIFLE

Steps:

• Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
• Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.

STRAWBERRY ANGEL TRIFLE

Steps:

• Slice and quarter strawberries, reserving a few for garnish.
• Add sugar to taste.
• Cover and refrigerate overnight.
• Cream sugar and cream cheese.
• Add whipped topping and beat until light and fluffy.
• Drain about 3/4 of the liquid produced from soaking the berries; pour the glaze over and stir.
• Slice cake into 2-inch pieces.
• Fill a trifle dish or 9-inch deep glass bowl, with layers of the cake, strawberries and then the cream cheese mixture.
• Garnish with reserved strawberries.
• Refrigerate at least six hours before serving.

STRAWBERRY PANCAKE TRIFLE

Steps:

• Mix the dry pancake items first.
• Combine the eggs and melted butter to the milk and slowly stir into the flour mixture.
• Let sit at least 10 minutes while heating the pan.
• Put a ladle of pancake mix into buttered pan and flip when risen and cook other side for 2 minutes
• Meanwhile, cut half of the strawberries in half and set aside.
• Then quarter the other strawberries and mix them with the melted jam.
• In large bowl, add the whipping cream and whisk until firm.
• Mix the yogurt and honey and fold them through the cream.
• In 3 1/2-quart glass trifle bowl, cut 3 of your pancakes in half and layer them againstthe bottom of the bowl, round side up. Then arrange some more pancakes at the bottom (cut them in half again if that makes it easier to layer.) Repeat the layer of half pancakes.
• Put 1/3 of the cream mixture into a piping bag and pipe it all on top of the pancakes.
• Sprinkle over half of the granola. Then layer the strawberry halves against the glass on top of the cream, alternating the direction of the strawberries' tip.
• Now layer the half pancakes as you did before and pipe the other 1/3 of the cream on top.
• Sprinkle over the rest of the granola. Now spoon the quartered strawberries and jam over the cream. Pipe the rest of the cream on top and decorate with some more freshly quartered strawberries and some mint leaves.

STRAWBERRY TRIFLE

Steps:

• For the strawberries: Put the gelatin in a medium mixing bowl. Bring 1/2 cup water to a boil in a small pot, then pour it over the gelatin, whisking until smooth. Add the strawberries and sugar, mixing and coarsely mashing until the most of the strawberries are broken up. Refrigerate until the mixture is cold and slightly thickened, about 1 hour.
• For the custard: Combine the milk, sugar, cornstarch and salt in a medium saucepan. Bring to a simmer over medium-high heat, whisking constantly; simmer, whisking, until thick, 2 minutes. Stir in the butter and vanilla, then strain through a fine-mesh sieve into a bowl. Cover the surface directly with plastic wrap or wax paper, and refrigerate until cool.
• To assemble: Put a layer of angel food cake cubes in the bottom of six tumblers; be careful not to press down too hard. Divide half of the strawberry mixture among the tumblers. Follow with half of the custard over the strawberry layer. Repeat all three layers.
• Beat the cream with the confectioner's sugar until it holds soft peaks. Add the orange extract. Spoon whipped cream on top of the trifles. Garnish with mint sprigs.

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• For the pound cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In a large bowl, combine the butter and sugar, and beat with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. After the last egg, continue to beat on high speed for 5 minutes. Beat in the heavy cream and vanilla. Add the flour mixture and beat on low until just incorporated.
• Spoon the batter into the prepared loaf pan and bake until a wooden pick inserted into the center comes out clean, about 1 hour 10 minutes. Cool the pound cake in the pan for 10 minutes, then turn it out onto a rack to cool completely. (The pound cake can be made up to 2 days ahead; store at room temperature, well wrapped.)
• For the strawberries: Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm. Add the strawberries and 1/4 cup water, and bring to a simmer; simmer until the strawberries are just beginning to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste if desired. Cool completely. (The strawberries can be made up to 1 day ahead; refrigerate in an airtight container.)
• For the cream layer: In a large bowl, beat together the cream cheese and confectioners' sugar with an electric mixer until very smooth and light. Add a little bit of the cream, and beat to loosen. Beat in the remaining cream, a little at a time, until the mixture just holds stiff peaks, stopping occasionally to scrape the bottom of the bowl with a rubber spatula. Beat in the lemon juice and vanilla.
• To assemble the trifle: Cut the pound cake into 1 1/2-inch cubes. Spoon a little more than a quarter of the cream into the bottom of a trifle bowl. Top with a third of the pound cake, followed by a third of the strawberries and their juices. Repeat the layers, starting with cream, then cake, then strawberries. Top with the remaining cream and a few strawberries. Cover and refrigerate at least 4 hours and up to overnight.

STRAWBERRY TRIFLE CAKE

Steps:

• Into a saucepan place 1 cup of the sliced strawberries, the sugar, and 1/4 cup of water.
• Bring the mixture to a boil and then cook for 3 minutes.
• Remove from the heat and mix the cornstarch/water into it.
• Return to heat and cook until thick (about 2 minutes).
• Add the lemon juice then cool mixture to room temperature.
• Set aside a few slices of the unusued strawberries for a later garnish.
• Fold in the remainder of the sliced strawberries to the cooked mixture.
• Layer the ingredients in the following manner.
• Put a layer of whipped topping in the bottom of the bowl.
• Put a layer of pound cake cubes on top of the whipped topping.
• Cover the cubes with a layer of the strawberry mixture.
• Repeat these layers ending with a top layer of whipped topping.
• The dessert may be refrigerated before serving is desired.
• Before serving garnish with reserved strawberries and the sprig of mint in the center.

STRAWBERRY TRIFLE

Steps:

• Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• Break the angel food cake into small pieces.
• Cook the glaze following package directions, stir in the sliced strawberries, set aside.
• Beat the softened cream cheese with the sugar, then fold in the Cool Whip.
• Place half the cake pieces into the bottom of a large trifle bowl.
• Spoon 1/2 the cream cheese mixture over the cake.
• Place 1/2 the strawberry mixture over the cream cheese, then repeat all three layers.
• Garnish with Cool Whip and whole berries, chill for several hours.
• Note: This can also be made in a 9x13 pan.