Posted on Friday, 4th March 2011 by Grace

My daughter, Liana, stocked our refrigerator with an assortment of berries this week.  My favourite way to eat strawberries is really quite simple; I add freshly whipped cream.  But these strawberries had a different destiny in store.  That’s because soon after they arrived home, I started flipping through the Donna Hay Magazine and she had a huge spread on Trifles.  That’s when I decided to make Strawberry Shortcake Trifle.

Why strawberries? I mean it doesn’t make sense to make this dessert in March, especially noting that our growing season isn’t until June/July.  Well for one, these out-of-season strawberries were especially sweet and juicy and two, that magazine cover grabbed my attention – flawless Strawberry and Vanilla Macaron Trifle.

You may be asking, “If the cover grabbed your attention why not make the featured recipe?”  Well, I have a fear of making macarons!  I can’t count the amount of times I’ve purchased all the ingredients, aged the egg whites and then at the last minute decided against it.

If it’s anything like trying to achieve the “perfect” Italian Amaretti cookie I am in big trouble.  It baffles me, how my Mother, using the same recipe, can make these beautiful little gems.  And me?  Well not so much!  My Amaretti end up twice the size, flat and looking more like a Florentine.

And what’s the main reason for making Strawberry Shortcake in March?  We are big “Jell-O” lovers, especially when it’s topped with whipped cream.  This trifle also gave me the opportunity to try Donna’s Strawberry Jelly.  The recipe called for cranberry juice, a little odd I thought. But with all the fresh strawberries layered in the jelly it actually tasted like strawberries with just a hint of tartness.

I would’ve been content stopping right there; the jelly was so tasty.  In fact, I even made a few jelly desserts without the cake (knowing my son as well as I do, they won’t last long!).

But I’m happy I continued with the dessert.  At first glance, although striking, with its layer of Strawberry Jelly that reminds me of a coveted ruby red gem, especially against the white Sweetened Whipped Cream, it’s even more elegant, because nestled inside, hidden within the cloud of fluffy cream, is a decadent layer of sponge; a wonderful surprise!

Strawberry Shortcake Trifle

Makes 6 Strawberry Shortcake Trifle Desserts (6 X 8-ounce cup capacity) & 4 Strawberry-Cranberry Jelly Desserts (4 X 8-ounce cup capacity)

• Strawberry Jelly
• Sweetened Whipped Cream
• Angel Food Cake - Store-bought or homemade

Strawberry Jelly

(From Donna Hay Magazine – Issue 54)

• 500 g (2 heaping cups) fresh strawberries, sliced
• 2½ teaspoons gelatine powder
• 3 cups (750 ml) cranberry juice
• ½ cup caster (superfine granules) sugar

1. Wash, hull and slice the strawberries.  Refrigerate until ready to assemble trifles.
2. Place the gelatine and ½ cup cranberry juice in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed.
3. Place the remaining cranberry juice and sugar in a small-sized saucepan over medium heat and stir until the sugar is dissolved.
4. Bring to the boil and cook for 1 minute.
5. Remove from heat, add the gelatine and stir to combine.
6. Transfer the jelly to a heatproof pouring vessel.  Set aside to cool for 20 minutes.
7. Remove the strawberries from the refrigerator.  Arrange the strawberries in the base of the dessert cups and pour over the jelly mixture.
8. Refrigerate for 2 to 3 hours until set.

Sweetened Whipped Cream

• Sweetened Whipped Cream Recipe X 2

Assembling Strawberry Shortcake Trifle

1. Using a serrated knife cut 6 slices (1.9-cm /¾-inch wide) of Angel Food Cake.  Using a cookie cutter cut the Angel Food Cake to fit in the base of the dessert cup and place on top of the set strawberry jelly.
2. Transfer the Sweetened Whipped Cream to a large pastry bag fitted with a large plain tip.
3. Pipe the Sweetened Whipped Cream around and on top of the Angel Food Cake round.  Using the back of a demitasse spoon spread the whipped cream to smooth out the layer (making sure cake round is completely covered).
4. Change plain tip to a decorative tip, pipe a decorative mound in the centre.
5. Garnish with sliced strawberries and serve.
6. Enjoy!

Related posts:

1. Japanese Kasutera (Castella), Strawberry Shortcake
2. White Chocolate Mousse with Blueberry Compote Parfait
3. Raspberry and Blueberry, Pistachio-Almond Crumble
4. Oreo® Key Lime Pie
5. Lemon-Strawberry Cheesecake Cupcakes

Tags: after school treat, dessert, desserts, Donna Hay recipes, food, food photography, food photos, fruit, fruit desserts, individual desserts, parfait, quick desserts, strawberries, Summer desserts, trifle
Posted in Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Recipes

Comments (21)

21 Responses to “Strawberry Shortcake Trifle”

1. Says:
   March 4th, 2011 at 10:02 am

   You always have the most wonderful pictures! What an elegant and delicious dessert.

2. RavieNomNoms Says:
   March 4th, 2011 at 10:07 am

   You always have the most gorgeous pictures!

3. Grace Says:
   March 4th, 2011 at 10:11 am

   Thank you so much!

4. Grace Says:
   March 4th, 2011 at 10:12 am

   Thank you Lauren, practising and practising.

5. Says:
   March 4th, 2011 at 10:14 am

   omg this looks fantastic!

6. Giuliana Says:
   March 4th, 2011 at 11:53 am

   Oh my goodness Aunt Grace these are beautiful!!

7. Says:
   March 4th, 2011 at 11:54 am

   This post is so pretty! Loving both variations. I would prefer this to the macarons any day

8. Says:
   March 4th, 2011 at 12:50 pm

   you are so talented, Grace, I can’t believe you would be afraid of making macarons. I’ve never made them, but I don’t think I have HALF your talent! Thse trifles look wonderful too, of course

9. Says:
   March 4th, 2011 at 1:08 pm

   So the angelfood cake is hiding in all that delicious whipped cream? Looks amazing!

10. Grace Says:
    March 4th, 2011 at 4:06 pm

    Yes tucked away inside Vicki – thanks!

11. Grace Says:
    March 4th, 2011 at 4:07 pm

    Absolutely terrified, hopefully I will bite the bullet soon and give it a try.

12. Grace Says:
    March 4th, 2011 at 4:09 pm

    Thank you Marla and thank you for stopping in for a visit.

13. Grace Says:
    March 4th, 2011 at 4:09 pm

    Thank you honey!

14. Says:
    March 4th, 2011 at 4:13 pm

    You can do so much with strawberries, they’re fantastic.

15. Grace Says:
    March 4th, 2011 at 6:20 pm

    Thanks Ryan – perfect treat for the boys.

16. Says:
    March 4th, 2011 at 9:18 pm

    Okay – if this is not on the Top 9 tomorrow I will be calling somebody! Well, Foodbuzz is a mystery to me in many ways so nevermind that. BUT THESE ARE STUNNING!!! STUNNING!!!!!!!!!!!! ♥- Katrina

17. Says:
    March 4th, 2011 at 10:31 pm

    Awesome strawberry triffle….just the best dessert around the web! I wud love to have it… !

18. Grace Says:
    March 5th, 2011 at 3:11 am

    Thank you Sonia

19. Grace Says:
    March 5th, 2011 at 3:11 am

    Oh Katrina you are so funny – thank you!

20. Says:
    March 5th, 2011 at 1:36 pm

    Fabulous, elegant dessert!!!

21. Says:
    March 5th, 2011 at 3:12 pm

    Grace, love these trifles. The pictures are gorgeous and the styling is great! Donna Hay has nothing on you!

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