Strawberry Trifles Individual Food

INDIVIDUAL STRAWBERRY TRIFLE

Steps:

• Cut the cake in half and use the jam to sandwich the slices together.
• Use a cookie cutter to cut 4 circles out of the cake and place them into 4 glasses. Cut the remaining cake up and fill the gaps.
• Spoon a tablespoon and a half of sherry into each glass.
• Reserve 4 strawberries and then hull the remaining strawberries and cut them into quarters.
• Divide the cut strawberries amongst the trifles.
• Sprinkle over the lemon zest over the strawberries.
• Spoon over the custard.
• Pour the whipping cream into a bowl and whisk until it forms soft peaks.
• Spoon this over the custard and garnish with a cut strawberry and a dusting of icing sugar.

INDIVIDUAL STRAWBERRY TRIFLES

Steps:

• In a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat; stir in orange juice. Cool to room temperature., In four dessert glasses or bowls, layer with strawberries, cake cubes and chocolate mixture.

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 SHORTBREAD TRIFLES

Steps:

• Combine the strawberries, sugar and lime juice in a medium saucepan over medium heat. Bring to a boil. Reduce the heat to low and simmer until the mixture is syrupy, about 10 minutes. Use an immersion blender to process until smooth. Transfer the sauce to a bowl to cool completely.
• Whisk together the pudding mix, milk, vanilla and lime zest in a medium bowl. Set aside to set up, about 3 minutes.
• Pulse the cookies in a food processor until crushed.
• Divide the cookie crumbs among eight 1/2-pint jars. Top with the pudding and strawberry sauce. Top with the sliced strawberries, whipped cream and mint sprigs. Serve right away, or cover and refrigerate until ready to serve.

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.

INDIVIDUAL STRAWBERRY TRIFLE

Steps:

• Place strawberries in a bowl and toss with vinegar.
• Let stand for 15- 20 minutes at room temperature.
• Check for sweetness and add sugar if desired.
• Place heavy cream in a separate large bowl.
• Whisk with electric mixer to soft peaks.
• Add vanilla and confectioners' sugar.
• Whip until stiff peaks.
• Set aside.
• Slice pound cake into 1/2 inch slices.
• Using a cookie cutter, cut out circles from each cake slice the diameter of the glass.
• Place 1 circle in bottom of each glass.
• Brush cakes with amaretto liqueur.
• Spread 2 tablespoons of marinated strawberries on each cake.
• Using a different spoon, spread a large dollop of whipped cream on strawberries.
• Add a second layer of cake and press down lightly.
• Repeat the strawberries and whipped cream.
• Cover with plastic wrap and refrigerate till needed.
• Will keep up to two days.
• To serve: remove plastic wrap, grate amaretto cookie on top and sprinkle with demerara sugar.
• Use left over ingredients in one larger bowl for seconds.

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.