Culinary Quest #1 – Strawberry Shortcake Trifle

Yeah!  It’s Saturday!  A day for exhaling, maybe sleeping in a little, no make-up, running shoes, and hopefully doing something you really enjoy amid projects and work.  Two things I enjoy are baking and cooking – depending on if my mood is sweet or savory or both!

I was in the grocery store yesterday and a huge display of strawberries caught my eye and smelled so good.  It’s great when produce hits its peak season because the price drops!

Every spring, my family looks forward to a special treat – homemade strawberry shortcake trifle.  I just couldn’t resist those small, red juicy treats begging me to take them home yesterday, so trifle here we come!  Thought I’d share our version of this classic spring & summer dessert:

Strawberry Shortcake Trifle (serves about 12)

5           quarts of strawberries; washed, de-stemmed & cut in half (reserve the biggest, best berry uncut w/stem)

3/4c    sugar

3T        flour or cornstarch

1           angel food cake or individual sponge cakes

12oz   whipped topping

*************************************************

Directions for the sauce:

Place 2 quarts of berries in a sauce pot, covered, on low/med heat until they begin to boil. Stir occasionally.

Once they begin to boil, turn heat to low, remove lid, and cook until they have thickened a bit.

Remove from heat and beat the flour or cornstarch into the cooked berries with an electric mixer until smooth.

Put the sauce pot back on low heat and cook until thick. Stir occasionally.

Pour into a bowl, cover, and refrigerate until cold (at least an hour).

Assembly:

Cut the angel food cake (or sponge cakes) into cubes.

Layer 1/3 of the cake in the bottom of a trifle bowl or large clear serving bowl.

Pour 1/2 of the sauce over the cake.

Add 1/2 of remaining fresh, halved strawberries.

Add 6oz of whipped topping in large dollops.

Repeat layers, finishing with whipped topping.

Taking the whole, reserved berry, cut the berry in slices – not all the way through – just to the stem.  Fan the berry’s slices on top.

The sauce is also great on pancakes, waffles, over ice cream, etc.  Frozen strawberries can be used for the sauce if fresh is not available.  Other berries can be substituted.

Have a sweet day!
Kristi

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