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Strawberry Shortcake Trifle

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Strawberry Shortcake Trifle
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Servings
1 trifle
Ingredients
For the Golden Butter Cake: (makes one 9 x 13-inch cake)
  • 2 ¾ cups cake flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter at room temperature
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 2 large egg yolks
  • 1 ¼ cups whole milk
  • 1 tablespoon pure vanilla extract
For the Trifle:
  • 3 pints fresh strawberries hulled and quartered
  • 3 tablespoons granulated sugar
  • 5 cups Whipped cream
Servings
1 trifle
Ingredients
For the Golden Butter Cake: (makes one 9 x 13-inch cake)
  • 2 ¾ cups cake flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter at room temperature
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 2 large egg yolks
  • 1 ¼ cups whole milk
  • 1 tablespoon pure vanilla extract
For the Trifle:
  • 3 pints fresh strawberries hulled and quartered
  • 3 tablespoons granulated sugar
  • 5 cups Whipped cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Golden Butter Cake:
  1. Center a rack in the oven and preheat to 350 (F). Prepare a 9 x 13-inch cake pan by spraying generously with cooking spray and lining the bottom with parchment paper. Spray the parchment paper with cooking spray and set aside.
  2. In a medium bowl, combine 2 ¾ cups cake flour, 2 ½ teaspoons baking powder, and 1 teaspoon kosher salt. Whisk together until combined. Set aside.
  3. In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup unsalted butter and 1 ½ cups granulated sugar. Beat on medium-high speed until light, fluffy, and the volume has doubled, around 2 to 3 minutes. Once the mixture is light and fluffy, lower the speed to its lowest setting and add 3 large eggs and 2 egg yolks, one egg at a time, only adding the next egg/egg yolk when the previous one has fully incorporated.
  4. In a liquid measuring cup, whisk together 1 ¼ cups whole milk and 1 tablespoon pure vanilla extract. With the mixer on its lowest setting, add the previously combined dry ingredients in three parts, alternating with the milk and vanilla mixture in two parts, beginning and ending with the flour mixture. Once all the ingredients have been added, increase the mixer speed to medium and beat for an additional minute and no longer. Be careful not to overmix!
  5. Pour the batter into the prepared pan and bake until golden, just firm, and a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Transfer the pan to a wire rack and let cool completely to room temperature.
For the Trifle:
  1. Once the cake has cooled, use a serrated knife to cut the cake into 2-inch cubes. Combine the strawberries and 3 tablespoons granulated sugar in a large bowl and toss together — set aside for 10 minutes. The sugar will “macerate” the strawberries by drawing out their juices and softening them.
  2. Create a layer of cake cubes at the bottom of the parfait bowl, before topping with a layer of strawberries and whipped cream. Continue alternating until all the cake, strawberries, and whipped cream are finished. Serve immediately.

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