Strawberry Shortcake Trifle with Lemon Meringue Cookies

Ingredients:

For the Trifle:

• 1 cup heavy cream
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup strawberry jam
• 12-16 shortcake biscuits (see note)
• Whipped cream for serving

For the Lemon Meringue Cookies:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tablespoon lemon juice
• Confectioners' sugar for dusting

Instructions:

For the Trifle:

1. In a medium saucepan, whisk together heavy cream, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
2. Reduce heat to low and simmer for 5 minutes, or until the mixture has thickened slightly.
3. Stir in strawberry jam and let cool to room temperature.
4. Split shortcake biscuits in half horizontally using a serrated knife.

For the Lemon Meringue Cookies:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. Add softened butter and mix until a dough forms.
4. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
5. Cut into desired shapes using a cookie cutter.

Assembly:

1. In a large serving dish or individual glasses, layer trifle ingredients in the following order: shortcake biscuits, strawberry mixture, whipped cream, and repeat until all ingredients are used up.
2. Top with lemon meringue cookies just before serving.

Note:

Shortcake biscuits can be store-bought or homemade (recipe not included). If using homemade, allow to cool completely before assembling the trifle.

Enjoy your Strawberry Shortcake Trifle with Lemon Meringue Cookies!