Strawberries and Cream Trifle
Strawberries and cream trifle is a lovely traditional English spring or summertime dessert of luscious fresh strawberries nestled amongst layers of sponge cake, sherry laced preserves, and fresh whipped cream arranged in a pretty glass trifle dish. If desired, add a layer of freshly prepared custard sauce recipe #286831. Delicious! A beautiful addition to the dessert table, or for a ladies luncheon or Afternoon Tea.
Ingredients
10 serv.- quarts ripe fresh strawberries, washed, hulled and sliced (with a few choice whole berries reserved)↗2 quarts
- cups cubed sponge cakes (pound cake, angel food cake, or lady fingers may be substituted)4 cups
- cup strawberry preserves↗1 cup
- tablespoons sherry wine (brandy or orange juice may be substituted)3 tablespoons
- pint whipping cream↗1 pint
- tablespoons confectioners' sugar↗2 tablespoons
- teaspoon pure vanilla extract↗1 teaspoon
- cups prepared custard, sauce (optional, see Classic Custard Sauce)1 1⁄2 cups
Step-by-step instructions
- 1
In a chilled bowl with chilled beaters, whip the cream until thickened. Beat in the sugar and the vanilla, continue beating until stiff peaks form. Do not over beat.
- 2
In a large bowl, stir together the strawberry preserves with the sherry or brandy, stirring well to combine; gently stir in the strawberries.
- 3
In a glass trifle dish or individual dessert dishes, alternately layer the strawberries mixture, cake cubes, whipped cream, and the custard sauce (if using).
- 4
Top with whipped cream and decorate with several of the choicest berries.
- 5
Serve immediately, or cover and chill until serving time. Best if eaten the same day.
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