Saturday, July 19, 2008

Summer Strawberry Shortcake Trifle


Sometimes you get an itch you can't scratch, a word you can't remember, a craving you can't identify. Lately, I've been wanting something sweet and dessert-like but I was stumped as to what exactly it was. I knew what it wasn't; it wasn't chocolatey, it wasn't frozen, it wasn't crunchy. For a few days I was walking around, living my life, functioning as usual- craving some elusive flavor and taste.
Yesterday I deconstructed this craving down to it's bare elements. I wanted something cool, creamy and vanilla, crumbly and cakey, and fresh and juicy and sweet and fruity. I then came up with a stawberry shortcake trifle. I had my "aha!" moment after the first spoonful. I love the way the cake absorbs the homemade whipped cream and the strawberries impart their ripe juiciness...I just loved this dessert. Next time I'll include some ripe juicy peaches. It's the gorgeous taste of summer.

Strawberry Shortcake Trifle
golden butter cake:Preheat oven to 350F. Combine 1 c. butter, 1 tsp. orange rind, 3 eggs, 1 1/2 c. sugar, 1 tbsp. vanilla extract, 1 1/2 c. self rising flour. Mix well. Pour batter into a well greased pan. Bake for about 45 mins, or until toothpick comes out clean. Set aside and cool.
whipped cream: beat 1 1/2 c. whipping cream, 3 tbsp powdered sugar, 1 tsp. vanilla extract until whipping cream becomes whipped cream.
Slice 2 c. strawberries into bite sized pieces.
Assemble the trifle by cutting cake into 1"-2" cubes, in a trifle bowl place layer of cake cubes, a few generous dollops of whipped cream so that cake cubes are submerged, place strawberry slices on top of whipped cream, repeat until you have no more cake, whipped cream, or strawberries. Place in the fridge long enough to let the cake soak up the whipped cream.

1 comment:

Lisa said...

Yes this would do it for me alright... I love strawberry shortcake! Except over here shortcake is more of a cookie than it is in the states so i had never tasted the real thing until recently... DELISH!