EASY STRAWBERRY SHORTCAKE TRIFLE RECIPE RECIPES

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STRAWBERRY SHORTCAKE TRIFLE RECIPE | REE DRUMMOND | FOO…



Strawberry Shortcake Trifle Recipe | Ree Drummond | Foo… image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 3 hours 45 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 20

Nonstick baking spray, for the parchment
1 1/2 cups all-purpose flour 
3 tablespoons cornstarch 
1 teaspoon baking soda 
1/2 teaspoon kosher salt 
1 1/2 cups granulated sugar 
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature 
3 large eggs, at room temperature
1/2 cup sour cream, at room temperature 
1 teaspoon vanilla extract
6 strawberries, halved
Fresh mint leaves, for serving
1 1/2 cups granulated sugar
3 tablespoons cornstarch 
One 3.5-ounce package strawberry-flavored gelatin 
2 1/2 pounds fresh strawberries, hulled and halved 
1 1/2 cups plain Greek yogurt
1 1/2 cups cold heavy cream 
3/4 cup granulated sugar 
3 tablespoons brown sugar 

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment and spray with baking spray.
  • Sift together the flour, cornstarch, baking soda and salt in a bowl.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the granulated sugar and butter until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
  • Pour into the prepared baking sheet and bake until the cake is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Set aside and allow to cool completely.
  • For the strawberries in sauce: Put the granulated sugar, cornstarch, gelatin and 1 1/2 cups water in a saucepan. Stir together and bring to a boil. Cook until starting to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Set aside in the fridge and allow the mixture to thicken, stirring occasionally, 10 to 15 minutes.
  • For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the yogurt, cream, granulated sugar and brown sugar on high until smooth and silky.
  • Once the cake is cool, flip out onto a cutting board and remove the parchment. Cut the cake into 1.5-inch cubes.
  • To assemble the trifle, place half of the cake pieces into the bottom of a trifle dish or large glass bowl. Top with half of the strawberries in sauce, then half of the sweet yogurt cream. Repeat the layers of cake, strawberries in sauce and cream. Garnish with fresh halved strawberries and mint leaves. Cover and place in the refrigerator to chill for at least 2 hours.

ANGEL STRAWBERRY DESSERT RECIPE: HOW TO MAKE IT



Angel Strawberry Dessert Recipe: How to Make It image

This angel dessert is a wonderful treat when fresh strawberries are readily available. Every time I make this pretty strawberry angel food cake, someone asks for the recipe. —Theresa Mathis, Tucker, Georgia

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 16 servings.

Number Of Ingredients 9

1-1/2 cups sugar
5 tablespoons cornstarch
1 package (3 ounces) strawberry gelatin
2 cups water
2 pounds fresh strawberries, hulled, divided
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 carton (12 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

Steps:

  • For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half the strawberries into quarters; fold into glaze., In a small bowl, beat cream cheese until smooth. Beat in condensed milk until blended. Fold in whipped topping. , In a 4-qt. clear glass bowl, layer half the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.

Nutrition Facts : Calories 344 calories, FatContent 11g fat (8g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 202mg sodium, CarbohydrateContent 57g carbohydrate (43g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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ANGEL STRAWBERRY DESSERT RECIPE: HOW TO MAKE IT
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  • For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half the strawberries into quarters; fold into glaze., In a small bowl, beat cream cheese until smooth. Beat in condensed milk until blended. Fold in whipped topping. , In a 4-qt. clear glass bowl, layer half the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.
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