Strawberry Shortcake Trifle

Votes: 1

Time: 6 hours 40 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 862, total fat 58 G., saturated fats 35 G., proteins 9 G., carbohydrates 79 G., fiber 2 G., cholesterol 262 mg, sodium 317 mg, sugar 56 G.

A superb summer dessert made with homemade vanilla cake and fresh strawberries, topped with a delicate creamy layer. Even if you decide to make it before strawberry season, it will still be delicious and fragrant, as the fresh berry flavor is enhanced by strawberry jam. Serve the trifle in a tall, clear bowl to showcase all the vibrant layers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pound cake

220 g unsalted butter at room temperature, plus extra for greasing the pan
1 and 3/4 cups premium flour
1 teaspoon baking powder
0.5 tsp coarse salt
1.5 cups granulated sugar
5 large eggs
1/4 cup heavy cream
2 tsp vanilla extract
Special equipment: 22x12 cm bread pan; trifle bowl

Strawberry

350 g of strawberry jam
900 g strawberries, hulled and halved
1 tbsp lemon juice
Sugar to taste

Cream

450 g of cream cheese at room temperature
2/3 cup powdered sugar
3.5 cups heavy cream
1 tbsp. freshly squeezed lemon juice
1 tsp vanilla extract

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cupcake, strawberry, lemon juice, eggs, cream cheese, cream

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease a bread pan.
Pound cake:

In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, combine the butter and sugar and beat with a mixer on high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Continue beating on high speed for 5 minutes. Stir in the cream and vanilla extract. Add the flour mixture and beat on low speed until smooth.

Spoon the batter into the prepared pan and bake until a wooden skewer inserted into the center comes out clean, about 1 hour and 10 minutes. Let the pound cake sit in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. The pound cake can be baked up to 2 days ahead. Wrap tightly and store at room temperature.
Strawberry:

In a medium saucepan, heat the strawberry jam over medium-high heat until lukewarm. Add the strawberries and 1/4 cup water and bring to a boil; cook until the strawberries begin to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste, if desired. Cool completely. The strawberries can be made up to 1 day ahead; store in the refrigerator in a tightly sealed container.
Cream:

In a large bowl, beat the cream cheese and powdered sugar with a mixer until very smooth. Add a little of the heavy cream and beat. Fold in the remaining heavy cream, a little at a time, and beat until stiff peaks form, stopping occasionally to scrape down the bottom of the bowl. Stir in the lemon juice and vanilla.
Assembly:

Cut pound cake into 4-cm cubes. Spoon a little over a quarter of the frosting into the bottom of a trifle bowl. Top with a third of the cake, then a third of the strawberries with their juices. Repeat the layers, starting with the frosting and ending with the strawberries. Top with the remaining frosting and a few strawberries. Cover and refrigerate for at least 4 hours or overnight.