Easy strawberry dessert: strawberry trifle
Strawberry trifle is a great dessert to make with fresh strawberries because it's easy to make and easy to vary, for different diets or tastes, or just to keep things fresh. A trifle is a layered dessert; typically the layers are cream,...
Strawberry trifle is a great dessert to make with fresh strawberries because it's easy to make and easy to vary, for different diets or tastes, or just to keep things fresh. A trifle is a layered dessert; typically the layers are cream, cake, and fruit or jam. It also looks pretty, especially when served in a glass.
Here are a few ideas for the layers of your trifle:
You can serve your strawberries very simply, rinsed and sliced. The Fourth of July has passed, but if you're still in a patriotic mood, you can mix in blueberries with your strawberries to get a red, white, and blue layered effect in your trifle.
You can also prepare a strawberry sauce on the stove if you want something, well, saucier. Slice a box of strawberries, the smaller the better, and put them in a pot over low heat. As they cook they'll start to release their juices; smash with a potato masher (or a fork if you don't have one) and keep stirring until your sauce has the consistency you want. You can add sugar during the cooking process if you want an extra sweet sauce, but you don't need it.
We also recommend saving a little of the sauce to put over waffles.
Angel food or pound cake both work very well. You can also use other starches, like vanilla cookies. Keep in mind that your bread layer may get soggy; you may enjoy the softness of a cream-soaked cookie, but if you don't, you'll want to assemble your trifle just before eating.
Here is a simple Angel Food Cake recipe from one of our previous posts:
- 1 cup cake flour (To create cake flour, combine two tablespoons of cornstarch with slightly less than 1 cup of all-purpose flour).
- 1 ½ cups superfine sugar, divided (recipe for creating superfine sugar follows)
- ¼ teaspoon salt
- 10 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
Directions for Cake:
- Position rack in the center of the oven and preheat to 350 degrees. Sift flour and ½ cup of the superfine sugar and salt into a medium bowl. Repeat this sifting three times.
- Using an electric mixer, beat egg whites and vanilla on medium speed in a large bowl until frothy ( mixture may turn neon green but the color will change when the remaining ingredients are added) .
- Add cream of tartar; increase the speed to high and beat until soft peaks form.
- Gradually add the remaining one cup of sugar, 2 tablespoons at a time, beating until soft peaks form.
- Sprinkle 1/3 of flour mixture over the whites and gently fold until incorporated, Fold in the remaining flour mixture in two more additions just until incorporated.
- Transfer to an ungreased 10 inch angel food cake pan.
- Bake cake until pale golden and tester inserted near the center comes out clean. Bake about 38 minutes.
- Immediately invert the center tube of the pan onto a neck of a bottle to cool the cake completely.
- Using a long thin knife, cut around the cake sides and center tube to loosen.
- Lift out the center tube with cake still attached; run the knife between the cake and the bottom of the pan to loosen. Invert the cake onto a cooling rack before serving.
Those on a gluten-free diet might want to simply leave the bread out altogether.
Fresh whipped cream is delicious, but you have some other options, too. If you're looking for something low-fat, Cool Whip and other whipped toppings come in light varieties. You could also try Greek or regular vanilla yogurt.
And one of our favorites is instant chocolate or vanilla pudding - it is so delicious with strawberries.
Need more ideas for what to do with fresh strawberries or other fresh fruit? Contact us and maybe we'll do a future blog post on the idea.