(WTNH)– Pastry chef and cookbook author Abby Dodge shows us how to make an easy no-bake Strawberry Shortcake Trifle.
There are also different cookies and fruit that can be used. This is easy enough for the kids to make and/or help with. She also talks about making it in different types of bowls like Tupperware for a picnic or glassware or individuals for a more elegant look.
Dodge is a classically trained pastry chef, food writer, instructor and author of nine cookbooks and currently working on a comprehensive baking how-to cookbook due out fall of 2015. She is also working on a classic pumpkin pie recipe in the fall issue of Fine Cooking Magazine. For more information, go to www.abbydodge.com.
Strawberry Shortcake Trifle Recipe:
Makes 6 to 8 servings
Here’s what you’ll need:
Strawberries 1 quart (1 pound), rinse, dried and hulled
Heavy cream 1 cup
Confectioners’ sugar ½ to ¾ cup (depending on berries’ sweetness)
Crisp vanilla cookies (Nilla Wafers) 40 to 50 (depending on shape of bowl)
Here’s how to make it:
1. Have ready a small, 6-cup glass or trifle bowl* and make room in the fridge.
2. Pile half of the strawberries into a food processor or blender. Process until smooth, about 1 minute (you’ll have about 1 cup). Thinly slice the remaining strawberries and divide into 3 piles.
3. Pour the heavy cream and ½ cup confectioners’ sugar into a medium bowl. Beat, using an electric mixer, until firm peaks form when beaters are lifted (don’t forget to stop the mixer BEFORE lifting!) Pour the purée into the whipped cream. Using a rubber spatula, gently fold until well blended. Taste and add more confectioners’ sugar, if desired.
4. Spoon about 1 cup cream into the glass bowl. Arrange a single layer of cookies, slightly overlapping on top of the cream, pressing lightly on each one and scatter one pile of sliced strawberries on top. Repeat layering with remaining cream, cookies, and strawberries ending with a layer of cream. You’ll have a total of 3 layers of cream, 2 layers of cookies, and 2 layers of strawberries (not including the garnish). Cover and refrigerate for at least 8 hours or up to 1 day. Before serving, decoratively arrange remaining sliced berries and a few more cookies. Serve chilled.
In place of the Vanilla wafer cookies, switch in the following:
Crisp chocolate wafer cookies 20 to 30 (depending on shape of bowl)
* The 6-cup, round Glad plastic storage container with lid is perfect for taking this trifle on the road.