It's strawberry season in Michigan-my favorite time of the summer! While the kids were at day camp, I went to Spicer's Orchards to pick these sweet and juicy strawberries to make this strawberry shortcake trifle. Jacob and Julianna were so excited to see to this dessert on our dinner table. Julianna decided we should call this a strawberry "tall" cake since it's such an impressive display. But don't be intimidated! This strawberry shortcake (tall cake!) trifle is very simple to make. So you can spend the afternoon picking berries, but won't have to rush home to spend the entire evening in the kitchen!
Cake: one box of yellow cake mix or try our recipe for vanilla cake;
Strawberry layers: 1 cup sliced strawberries; 1/4 cup whole strawberries for garnish
Whipped cream: 1 pint heavy whipping cream; 1/2 cup powdered sugar; 1 tsp. vanilla.
Optional strawberry sauce: 2 cups rinsed and sliced strawberries; 1/4 cup sugar; 3 tablespoons water; 1 tablespoon fresh lemon juice.
Cake: Preheat oven to 350 degrees. If using box cake mix, prepare according to directions on back of box for a 9x13 cake pan. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
Whipped cream: Place bowl and whisk attachment from mixer in refrigerator for one hour before preparing the whipped cream. After one hour of cooling, remove chilled bowl and whisk from refrigerator. Using a stand mixer, whip cream on medium speed for 3-5 minutes, or until cream is no longer foamy and is thickened. Add powdered sugar and vanilla. Whip on medium-high speed for a couple additional minutes until stiff peaks form.
Strawberries: Rinse and cut off tops of one cup of strawberries. Slice down the center of each strawberry. Set aside.
Strawberry sauce: Bring 2 cups of rinsed and sliced strawberries, 1/4 cup sugar, 3 tablespoons of water, and 1 tablespoon of lemon juice to a boil over medium-heat heat. As soon as it boils, turn heat down to low. Simmer for 20 minutes, stirring occasionally. Remove from burner. Mash with a potato masher or whisk. Pour strawberry sauce through a mesh strainer-collecting strained sauce in a small bowl-in order to remove pulp and seeds. If desired, allow the sauce to sit on the counter top to thicken.
Assembly For Trifle
Layer 1/2 of the cake at the bottom of trifle dish, making sure the bottom is completely covered. Layer with 1/2 of the sliced strawberries, placing them against the sides of the dish or on top of the cake. Top with 1/2 of the whipped cream. Repeat layers. Garnish with whole strawberries or strawberry sauce, if desired.
For an authentic strawberry shortcake taste, drizzle your strawberry trifle dessert with sweetened strawberry sauce.
Enjoy your strawberry shortcake trifle outdoors on your patio or front porch
Happy strawberry season!!!