Cooking Classics: Strawberry Shortcake Trifle


Cooking Classics

The Technique 

Strawberry Shortcake Trifle

Trifle is a classic English dessert with basic components consisting of vanilla custard, sherry soaked sponge cake, fruit, jam & sweetened whipped cream. Southerners made it their own decades ago by using pound cake with variations that include orange liqueur, assorted seasonal fruits, chocolate & coffee infused creations. Although classically prepared in a footed trifle bowl, they can be layered in just about anything large or small. One of the benefits of serving guests Strawberry Shortcake Trifle when entertaining is that the presentation automatically makes it a conversation piece as it is the distinctive layers in the glass that make it so pretty. Macerated Strawberries topped with Vanilla Pastry Cream & tiny cubes of pound cake or genoise leave enough space to repeat them for an eye-appealing look. Placing the Chantilly Cream in a piping bag finishes the dessert flawlessly when garnished over the surface.

Strawberry Trifle By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickStrawberry Shortcake Trifle
makes 1 serving

1/2 cup Macerated Strawberries
6 Tbsp Vanilla Pastry Cream
1/3 cup pound cake or sponge cake, cut into a 1/4-inch dice
Chantilly Cream
Garnish: Fresh mint sprigs 

Prepare the Macerated Strawberries, the Vanilla Pastry Cream & the desired cake as directed. Layer half of the strawberry mixture in the bottom of an 8-oz glass. Top with half of the pastry cream & all of the cake spreading each addition into an even layer. Repeat the procedure with the remaining strawberry mixture & the pastry cream. Prepare as many desserts as desired. Cover the surface directly with plastic wrap. Chill 1 hour or up to one day ahead of time. Prepare the Chantilly Cream as directed. Remove the plastic wrap from the dessert. Top with the sweetened whipped cream & garnish as desired.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Hull Strawberries

Strawberries are a versatile fruit as they can star in dessert favorites or be used to accent side dishes, salads, beverages, breakfast classics & so much more. When preparing a bowl of fresh fruit, strawberries most certainly brighten the mix by adding comforting taste & texture. Once strawberries have been cleaned & dried, they will need to be hulled.

The Basics. Strawberries By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Party Ideas Game Day Tailgating & Entertaining Party Punch How To Hull Strawberries

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The Technique

Pick up the strawberry & use a sharp paring knife to remove the stem. Insert the tip at a slight angle & turn the berry whilst you cut around the green portion. Once complete, the stem should be removed as well as a good bit of the sour, white portion of it. Complete this technique for the remaining strawberries. Trim the ends, if desired, then slice them to prepare the Macerated Strawberries.

The Tune
“Here Comes The Sun” Nina Simone

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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