Strawberry Shortcake Trifle
The ultimate summer dessert is here! The Strawberry Shortcake Trifle layers creamy pastry cream, fresh strawberries, and fluffy cake into a beautiful showcase of flavors. Perfect for gatherings, this easy dessert will impress your guests and bring smiles all around. Make it tonight and enjoy a taste of summer!
Equipment
- Trifle Bowl
Ingredients
- 2 cups whole milk
- 2 teaspoons vanilla bean paste
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 4 large egg yolks
- 3 tablespoons cornstarch
- 3 tablespoons unsalted butter cut into 4-6 pieces
- ¾ pound fresh strawberries hulled and coarsely chopped
- 1 ½ tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 2 cups heavy cream well chilled
- ¼ cup powdered sugar sifted
- 2 teaspoons pure vanilla extract
- 1 Gluten Free Angel Food Cake cut into cubes
- 1 pound fresh strawberries hulled and sliced, reserving one or two whole strawberries for decorating the top, if desired
Instructions
- In a saucepan, combine whole milk and vanilla bean paste over medium heat. Cook until just simmering, about 10 minutes. Watch for small bubbles forming around the edges.
- While the milk is warming, take a large mixing bowl and add egg yolks, granulated sugar, and salt. Whisk together until the mixture is smooth and light yellow.
- Next, add the cornstarch to the egg mixture and whisk until fully incorporated. The mixture will resemble a thick paste, which is just what we want!
- Once the milk is simmering, slowly pour a small amount of hot milk into the egg mixture while whisking vigorously. This technique will help temper the eggs and prevent them from scrambling.
- Continue to add the hot milk gradually, mixing well between each addition until all the milk has been incorporated into the egg mixture. This is key for a smooth pastry cream.
- Return the combined mixture to the saucepan and cook over medium heat. Whisk constantly until the mixture thickens to a pudding-like consistency, about 3 minutes. It should coat the back of a spoon.
- Keep cooking for another 2 minutes to allow the starch to set. Make sure to stir constantly to avoid burning the mixture; you’ll be rewarded with a silky smooth cream.
- Once thickened, remove from heat and stir in the pieces of unsalted butter until fully melted and incorporated.
- Transfer the pastry cream to a clean bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. This step is crucial!
- Prepare a large bowl filled with ice and cold water. Place the bowl of pastry cream into the water bath and let it cool for about 30 minutes. After cooling, refrigerate for 2-3 hours to set the cream further.
- Once the cream has chilled, remove the plastic wrap and give it a gentle whisk to restore its smooth consistency.
- For the strawberry compote, combine the coarsely chopped strawberries and granulated sugar in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until thickened and syrupy, roughly 5-8 minutes.
- Remove from heat and transfer to a bowl, then stir in vanilla extract. Allow it to cool to room temperature. This can be made up to 3 days in advance and stored in the refrigerator.
- Now, prepare the heavy cream for topping. In a chilled mixing bowl, whip the cream until soft peaks form. Be careful not to over-whip!
- To assemble the trifle, line the bottom of a trifle bowl with about one-third of the angel food cake cubes. Top with one-third of the vanilla pastry cream, followed by one-third of the fresh sliced berries and one-third of the strawberry compote. Finally, spread one-third of the whipped cream evenly over the top.
- Repeat the layers using half of what remains of each component, then finish with one final layer of cake cubes, pastry cream, berries, compote, and whipped cream. Spread the cream decoratively on top, and if desired, garnish with a few whole strawberries and cake cubes.
- Refrigerate the assembled trifle until ready to serve, allowing at least one hour for all the flavors to meld beautifully.
Notes
- Tip 1: If you don’t want to make the pastry cream from scratch, you can substitute one 3.9 oz. package of Instant or Cook and Serve Vanilla Pudding Mix, prepared according to the package directions.
- Tip 2: I like to make three layers, but depending on the size of your trifle bowl or your preference, you can also just make two layers, using half of each component for each layer.