STRAWBERRY TRIFLE SHORT-CAKE

HOW TO MAKE STRAWBERRY TRIFLE SHORT-CAKE

This simple recipe takes the delicious dessert known as strawberry shortcake and transforms it into a rich and luscious trifle with layers of cake, whipped cream, and fresh strawberries. Layers of juicy strawberries and blueberries lay on cubes of tender angel food cake and cloudlike homemade whipped cream in this delightful summertime dessert. There is nothing quite like a Strawberry Shortcake Trifle to bring a group of people together.

The fact that you may use either frozen or thawed berries is one of the aspects of this recipe that I like the most. Both of these methods will work, but the results won’t be as juicy and delicious as those obtained with fresh berries. To guarantee that they are as fresh as possible, it would be ideal if all of the berries came from the local neighborhood. If you can’t get them locally during the off-season, you may always buy up some imported types at the grocery store.

THE INGREDIENTS LIST:

A pre-made angel food bundt cake; I cut it into 1-inch cubes.

Whipped Cream; I used the homemade version.

Fresh or frozen blueberries; I used one pint.

Fresh sliced strawberries; I used 1 pound.

PREPARATION:

First Step

You’ll start with the base layer; spread a third of the cake cubes in the bottom of a trifle dish or a big glass bowl.

Second Step

Cover the angel food cake layer entirely with whipped cream by spreading a third of the mixture over the top.

Third Step

Spread a third of the berries out in a single layer on the whipped topping.

Fourth Step

Keep adding layers of angel food cake, whipped cream, and berries until you’ve used all of them.

Fifth Step

Take out servings of the trifle, put them on plates, and serve immeidtaly.

If you are so fortunate as to have any leftover trifle, you should store it in the refrigerator, tightly packed in an airtight container. Although it will stay delicious for up to three days, the consistency of the whipped cream will get less stiff as time passes. If you were to attempt freezing the trifle, I wouldn’t recommend it since the texture of the dessert after it had been frozen wouldn’t be the same.