I wasn't sure what my contribution to Mother's Day dinner would be until a strawberry shortcake was requested. Normally strawberry shortcake is a pretty involved affair, with multiple separate cakes and a complex layering process to be repeated over and over. It's not such a big deal if there's four or less people, but when you get above six, it can feel like forever before you get to your own dessert. I decided to try making a trifle, which means just one layering process, and then dessert is ready! The trifle was absolutely delicious, everyone was a fan, and I especially liked the cream cheese in the whipped cream. I'll definitely make this again.
Note: When I took the cake out of the oven, I poked it all over with a toothpick and then I brushed it with Licor 43 (Cuarenta y Tres), a vanilla-flavored liqueur. Absolutely not necessary, but I love to gild the lily a bit now and then.
Strawberry Shortcake Trifle
Adapted from Cooking Classy blog
Cake
2 cups all-purpose flour, plus more for dusting pan
3 tablespoons cornstarch
½ teaspoon sea salt
½ teaspoon baking soda
½ teaspoon baking powder
¾ cup (1½ sticks) unsalted butter, softened
1½ cups granulated sugar
1 teaspoon lemon zest
4 large eggs
1½ teaspoons vanilla extract
1 (8-ounce) container sour cream
Strawberry layer
3 pints fresh strawberries, diced, plus several additional whole berries, for garnish
3 tablespoons granulated sugar
1 tablespoon Kirsch
1 tablespoon fresh lemon juice
¾ teaspoon grated orange peel
Cream layer
2 cups heavy cream
6 ounces cream cheese, softened
½ teaspoon vanilla bean paste
¾ cup powdered sugar
For the cake:
Preheat oven to 350°F. 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, 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 a third of the flour mixture and mix just until combined then add in half the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last third 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 to 24 minutes.
Remove from oven and cool completely on a wire rack. Once cool, cut into 1-inch cubes (you'll have some leftover 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 the remaining ingredients. Let rest 20 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, add powdered sugar and vanilla bean paste and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.
To assemble trifle:
Place a layer of cake cubes in the bottom of a trifle dish. Add half of strawberries over the cake. Spoon half of cream mixture on top of strawberries and smooth to the edges of the bowl. Repeat layering process once more.
Garnish with fresh strawberries. 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).
Cream layer
2 cups heavy cream
6 ounces cream cheese, softened
½ teaspoon vanilla bean paste
¾ cup powdered sugar
For the cake:
Preheat oven to 350°F. 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, 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 a third of the flour mixture and mix just until combined then add in half the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last third 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 to 24 minutes.
Remove from oven and cool completely on a wire rack. Once cool, cut into 1-inch cubes (you'll have some leftover 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 the remaining ingredients. Let rest 20 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, add powdered sugar and vanilla bean paste and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.
To assemble trifle:
Place a layer of cake cubes in the bottom of a trifle dish. Add half of strawberries over the cake. Spoon half of cream mixture on top of strawberries and smooth to the edges of the bowl. Repeat layering process once more.
Garnish with fresh strawberries. 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).
1 comment:
It looks so yummy... Can't wait to try it
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