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The Casual Gourmet - Phillis Carey

• Apr. 4, 2011 - Strawberry Shortcake Trifle

Here is a great recipe--Strawberry Shortcake Trife--from Emeril that is perfect as an Easter dessert or for Mother's Day or any day when strawberries are ripe and available. Enjoy!

 

STRAWBERRY SHORTCAKE TRIFLE             Serves 12.
 
Cake:
1 cup unsalted butter, melted and
 slightly cooled, plus 2 tsp., softened
6 large eggs, at room temperature
2 T. milk, at room temperature
1 1/3 cups granulated sugar   
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
 
Berries and Cream:
3 lbs. strawberries, rinsed, hulled,
    and sliced
2 cups sugar
1/2 cup Grand Marnier plus more
    for drizzling over cake
1 1/2 tsp. orange zest
2 1/2 cups heavy whipping cream
5 T. powdered sugar
1 1/2 tsp. vanilla extract


1. For cake preheat the oven to 375 degrees and grease a 9 by 13-inch pan with the 2 tsp. of butter and set aside. Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.

 
2. Whisk together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake until golden brown, about 30 minutes. Remove from the oven; cool completely on a rack.
 
3. Make the strawberry topping by combining the strawberries, remaining 2 cups sugar, 1/2 cup Grand Marnier, and orange zest in a large bowl and tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert, up to 4 hours.
 
4. Whip the heavy cream with the powdered sugar until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.
 
5. When ready to assemble the dessert, poke holes all over the cake using a cake tester or toothpick. Drizzle cake with a little orange liqueur. Cut the cake into 1 1/2-inch cubes and place half of the cake cubes on the bottom of a trifle bowl or other deep-sided dessert bowl. Add half of the strawberry mixture over the top of the cake cubes, juices and all, spreading strawberries evenly with a spatula and allowing the juices to absorb into the cake. Top with the remaining cake cubes and then the remaining strawberries. Top with the whipped cream and serve immediately or refrigerate for up to 1 hour before serving.

 

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• Jan. 17, 2012 - RE: Strawberry Shortcake Trifle

Posted by dessert cup

 Absolutely any of your favorite desserts may be adapted to dessert shooters - get creative and mix and match ingredients and create your own dessert shooter masterpieces.

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Welcome to my weblog. Here you can find class listings for all my classes and recipes too. Scroll through the entries or simply click on a category to take you to a particular topic or cooking school. You can also click on a link below and go directly to that school's website to sign up for classes. TO SIGN UP TO RECEIVE NOTICE OF A NEW BLOG UPDATE PLEASE SEND YOUR EMAIL ADDRESS TO Phillis@PhillisCarey.com.

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