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 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.
FROM 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 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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Be sweet.
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