Main dish

Strawberry Shortcake Trifle

Strawberry Shortcake Trifle
Spring is coming! Strawberry Shortcake Trifle needs to be on your "to-make" list. ๐Ÿ“๐Ÿ“
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Pound Cake:
  • 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pan
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1½ cups granulated sugar
  • 5 large eggs
  • ¼ cup heavy cream
  • 2 teaspoons vanilla
  • Strawberries:
  • One 12-ounce jar strawberry preserves
  • 2 pounds strawberries, trimmed and halved
  • 1 tablespoon lemon juice
  • Sugar, optional
  • Cream Layer:
  • 16 ounces cream cheese, at room temperature
  • ⅔ cup confectioners' sugar
  • 3½ cups heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla
Instructions
Special equipment:
  1. a 9-by-5-inch loaf pan; a trifle bowl
For the pound cake:
  1. Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
  2. Whisk the flour, baking powder and salt together in a medium bowl.
  3. 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.
  4. 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:
  1. Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm. Add the strawberries and ¼ 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:
  1. 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:
  1. Cut the pound cake into 1½-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.

Watch the recipe video here:

Strawberry Shortcake Trifle

Spring is coming! Strawberry Shortcake Trifle needs to be on your "to-make" list. ๐Ÿ“๐Ÿ“Watch Valerie Bertinelli's #HomeCooking Saturdays 12|11c.

Posted by Food Network on Friday, March 16, 2018