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Strawberry Shortcake Trifle

2023-02-15 - Written by: Emily J. Miller

dessert strawberry shortcake trifle

Strawberry Shortcake Trifle

A layered dessert featuring fresh strawberries, shortcake biscuits, and whipped cream.

Strawberry Shortcake Trifle

Ingredients:

  • 1 pint of fresh strawberries, hulled and sliced
  • 6-8 shortcake biscuits, split in half
  • 1 cup of heavy whipping cream
  • 2 tablespoons of granulated sugar
  • 1/4 teaspoon of vanilla extract
  • 1/4 cup of strawberry jam

Instructions:

  1. In a large bowl, whip the heavy cream until soft peaks form.
  2. Add the granulated sugar and vanilla extract to the whipped cream and continue whipping until stiff peaks form.
  3. In a separate bowl, mix together the sliced strawberries and strawberry jam.
  4. Begin assembling the trifle by layering the shortcake biscuits in the bottom of a large serving dish or individual glasses.
  5. Spoon the strawberry mixture over the biscuits, followed by a layer of whipped cream.
  6. Repeat this process two more times, ending with a layer of whipped cream on top.
  7. Chill the trifle in the refrigerator for at least 30 minutes before serving.

Notes:

  • You can adjust the amount of strawberries and whipped cream to your liking.
  • Consider using fresh strawberry puree or strawberry syrup for an added flavor boost.
  • This dessert is perfect for springtime gatherings or special occasions.

Tres Leches Cake Brownies

Ingredients:

  • 1 and 1/2 sticks of unsalted butter, plus more for greasing the pan
  • 2 cups of sugar
  • 4 large eggs
  • 1 teaspoon of vanilla extract
  • 1 and 1/4 cups of all-purpose flour
  • 1/2 cup of unsweetened cocoa powder
  • 1 teaspoon of salt
  • 1 cup of tres leches mixture (see below for recipe)
  • Whipped cream and cinnamon sticks for serving

Tres Leches Mixture:

  • 1 can of evaporated milk
  • 1 can of condensed milk
  • 1 cup of heavy whipping cream

Instructions:

  1. Preheat the oven to 350°F.
  2. Grease an 8-inch square baking pan and line it with parchment paper.
  3. In a medium bowl, whisk together the flour, cocoa powder, and salt.
  4. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
  5. Beat in the eggs one at a time, followed by the vanilla extract.
  6. Gradually mix in the flour mixture until just combined.
  7. Pour the batter into the prepared pan and smooth out the top.
  8. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs attached.
  9. Allow the brownies to cool completely in the pan.
  10. Poke holes all over the top of the brownies using a skewer or fork.
  11. Drizzle the tres leches mixture evenly over the top of the brownies, making sure they are fully saturated.
  12. Chill the brownies in the refrigerator for at least 2 hours before serving.

Strawberry and Raspberry Crumble

Ingredients:

  • 1 cup of fresh strawberries, hulled and sliced
  • 1 cup of fresh raspberries
  • 1/4 cup of granulated sugar
  • 2 tablespoons of cornstarch
  • 1/4 teaspoon of salt
  • 1/2 cup of rolled oats
  • 1/2 cup of brown sugar
  • 1/2 cup of cold unsalted butter, cut into small pieces

Instructions:

  1. Preheat the oven to 375°F.
  2. In a large bowl, mix together the sliced strawberries and fresh raspberries.
  3. Add the granulated sugar, cornstarch, and salt to the bowl and toss until the fruit is evenly coated.
  4. Transfer the mixture to a 9x9-inch baking dish.
  5. In a separate bowl, combine the rolled oats, brown sugar, and cold butter. Use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  6. Top the fruit mixture with the crumb topping, spreading it evenly.
  7. Bake for 35-40 minutes or until the topping is golden brown and the filling is bubbly.

Lemon Ricotta Pancakes

Ingredients:

  • 1 cup of all-purpose flour
  • 2 tablespoons of sugar
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1 cup of milk
  • 1 large egg
  • 2 tablespoons of lemon juice
  • 1 tablespoon of melted unsalted butter
  • 8 ounces of ricotta cheese
  • Lemon zest and maple syrup for serving

Instructions:

  1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a large bowl, whisk together the milk, egg, lemon juice, and melted butter.
  3. Add the dry ingredients to the wet ingredients and stir until just combined.
  4. Fold in the ricotta cheese until well combined.
  5. Heat a non-stick skillet or griddle over medium heat.
  6. Using a 1/4 cup measuring cup, scoop the batter onto the pan.
  7. Cook for 2-3 minutes or until bubbles appear on the surface and the edges start to dry.
  8. Flip the pancakes and cook for an additional 1-2 minutes or until golden brown.

Whipped Cream Topping

Ingredients:

  • 1 cup of heavy whipping cream
  • 2 tablespoons of granulated sugar
  • 1/4 teaspoon of vanilla extract

Instructions:

  1. In a medium bowl, whip the heavy cream until soft peaks form.
  2. Add the granulated sugar and vanilla extract to the whipped cream and continue whipping until stiff peaks form.

This concludes the recipes for Strawberry Shortcake Trifle, Tres Leches Cake Brownies, Strawberry and Raspberry Crumble, and Lemon Ricotta Pancakes. Enjoy!