Is it summer yet? At least it spring so we know we are getting closer. I do love and appreciate all seasons of the year though, so really I don’t have any complaints here. Sometimes the cold gets old but each season is so gorgeous. Another thing I love in addition to the unique individuality and stunning hues of each season are these heavenly Strawberry Shortcake Trifles!! They far outdo any classic biscuit strawberry shortcake I’ve had, maybe it has something to do with the fact that this is a sweet soft cake instead and there’s some cream cheese mixed into the cream layer as well. Let me tell you though these things are dangerous! I’m generally pretty good and putting limits on myself since I have so many desserts around here all the time – with these though no no. Goodbye self-restraint, hellooo strawberry shortcake trifles! These would be perfect for a shower or for Mother’s Day (my mom couldn’t stop swooning over how delicious these were so I think I know what to make her again for Mother’s Day), or of course they are perfect just to make to treat yourself because it’s the weekend! Dessert on the weekend is a must right?
With all the fresh strawberries in season there are so many amazing things you can make right now (starting with these trifles first of course). Here’s a list of some of my strawberry recipes to give you some ideas:
Strawberry Shortcake Trifles
Yield: 12 servings
- 2 cups (284g) all-purpose flour, plus more for dusting pan
- 3 Tbsp (26g) cornstarch
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 12 Tbsp (170g) unsalted butter, softened
- 1 1/2 cups (315g) granulated sugar
- 1 tsp lemon zest
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup (283g) sour cream (I used light because it's what I had on hand)
- 2 lbs fresh strawberries , diced, plus 12 more small whole for garnish
- 3 1/2 Tbsp (45g) granulated sugar
- 2 cups (475ml) heavy cream
- 6 oz (170g) cream cheese, softened
- 1/2 tsp vanilla extract
- 3/4 cup (90g) powdered sugar
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).
Recipe source: Cooking Classy