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.
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,
2 cups sugar
for drizzling over cake
2 1/2 cups heavy whipping cream
5 T. powdered sugar
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.