Strawberry Shortcake Trifles
Try this Strawberry Shortcake Trifles recipe.
Try this Strawberry Shortcake Trifles recipe.
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 4 large eggs
- 1/2 tsp baking soda
- 1 tsp lemon zest
- 1 1/2 tsp vanilla extract
- 3 tbsp (26g) cornstarch
- 12 tbsp (170g) unsalted butter softened
- 1 1/2 cups (315g) granulated sugar
- 3 1/2 tbsp (45g) granulated sugar
- 2 cups (475ml) heavy cream
- 6 oz (170g) cream cheese softened
- 3/4 cup (90g) powdered sugar
- 2 cups (284g) all-purpose flour plus more for dusting pan
- 1 cup (283g) light sour cream (i used light because it's
- 2 lbs fresh strawberries diced, plus 12 more small whole for garnish
- Carbohydrate 6.34833400233598 g
- Cholesterol 161.471527777502 mg
- Fat 11.2427386849392 g
- Fiber 1.53037734508023 g
- Protein 4.8960967573826 g
- Saturated Fat 5.92170592032328 g
- Serving Size 1 1 serving (137g)
- Sodium 105.54979283164 mg
- Sugar 4.81795665725575 g
- Trans Fat 1.16053719920245 g
- Calories 143 calories
Step-by-step
- Preheat oven to 350 degrees.
- Butter and flour an 18 by 13-inch rimmed baking sheet.
- In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy.
- Mix in eggs one at a time then mix in vanilla.
- Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it's evenly combined).
- Pour and spread batter evenly into prepared baking sheet.
- Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 24 minutes.
- Remove from oven and cool completely on a wire rack.
- Once cool cut into 24 rounds the size of your dessert cups (you'll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).
- For the strawberry layer: Toss diced strawberries with sugar. Let rest 10 minutes.
- For the cream layer: In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step).
- In a separate medium mixing bowl whip cream cheese until smooth (scrape down sides of bowl occasionally), add powdered sugar and vanilla and whip until light and fluffy.
- Add cream cheese mixture to heavy cream and whip until stiff peaks form.
- To assemble trifles: Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round. Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more. Garnish each with a fresh strawberry.
- Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).
Strawberry Shortcake Trifles: A Delightful Dessert for Any Occasion
As a busy working mom, time is always of the essence. Finding a dessert that's both impressive and easy to make is a constant quest. That's why I've fallen head over heels for Strawberry Shortcake Trifles. They're elegant enough for a dinner party, yet simple enough for a weeknight treat. The beautiful layers of fluffy cake, juicy strawberries, and creamy whipped topping make them a crowd-pleaser every single time.
The best part? Much of the preparation can be done ahead of time. I usually bake the shortcakes a day or two in advance. They store beautifully in an airtight container, allowing me to focus on the fresh strawberry and cream assembly closer to serving. This staggered approach helps me manage my time efficiently without compromising on taste or presentation. The delicate balance of sweet and tangy, soft and creamy, is simply irresistible. It's a dessert that satisfies my sweet tooth without being overly heavy or rich.
Beyond the Recipe:
This recipe isn't just about the dessert; it's about creating memories. I've made these trifles for countless gatherings – birthday celebrations, casual get-togethers with friends, even quiet nights in with my family. Each time, the simple act of assembling these delightful layers brings a sense of joy and accomplishment. It's a small ritual that adds a touch of sweetness to everyday life. The aroma of freshly baked cake and the vibrant color of the strawberries always elevate the mood, transforming even a simple dessert into a special occasion.
Tips and Variations:
While I stick to the classic recipe most of the time, I'm not afraid to experiment. Sometimes I'll add a hint of almond extract to the cake batter for an extra layer of flavor. Other times, I'll use different berries, like raspberries or blueberries, depending on what's in season. The beauty of this recipe is its adaptability. You can easily tailor it to your preferences and the ingredients you have on hand.
For those short on time, store-bought shortcakes work perfectly well. Just be sure to choose high-quality ones. The focus should always be on using fresh, seasonal strawberries, as their sweetness and juiciness are key to the overall success of the dessert. I love selecting plump, ruby-red strawberries from my local farmer's market – they always taste the best!
More Than a Dessert:
Making these Strawberry Shortcake Trifles is more than just baking; it's an act of love. It's a way to show my family and friends how much I care. It's a way to create lasting memories around a table filled with laughter and deliciousness. And that, to me, is the most rewarding part of all.
So, give this recipe a try. You might just discover your new favorite dessert, one that's as versatile and delicious as it is easy to make. And remember, it's not just about the perfect recipe; it's about the joy of sharing a sweet treat with loved ones. Happy baking!
