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What's happening in Farm in November? 🧑🌾🐷🌾
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🍖🌽 Banquet Season thread - get all the info & badge here!
🍏✨ Shiny Cropsies have arrived to help you out!
👨🌾 Barn Buddies Sounds! 🔊 Which is your favorite? 🐮🐷
🎲🏡 New minigames have arrived in Farm!
🍖🌽 Banquet Season thread - get all the info & badge here!
🍏✨ Shiny Cropsies have arrived to help you out!
👨🌾 Barn Buddies Sounds! 🔊 Which is your favorite? 🐮🐷
🍓🍓 National Strawberry day, come and celebrate it with us 🍓🍓
Comments
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Strawberry Shortcake Trifle is a layered dessert made with fresh strawberries, creamy cheesecake filling, and angel food cake
INGREDIENTS
- 2 pounds fresh strawberries, (cut into quarters (approximately 4½ cups))
- ½ cup granulated sugar
- ¼ cup strawberry preserves
- 4 ounces cream cheese, (softened)
- ½ can (7 ounces) sweetened condensed milk
- 8 ounces whipped cream
- 1 angel food cake, cut into bite-sized cubes
DIRECTIONS
Wash, hull, and quarter the strawberries. Combine the strawberries, sugar, and preserves in a medium bowl. Set the mixture in the refrigerator to chill as you continue with the recipe.
Next, in a separate bowl, make the cheesecake filling. Use a hand mixer to combine the cream cheese and sweetened condensed milk. Then, fold in the whipped cream (cool whip) by hand.
To assemble the strawberry shortcake trifle, use a trifle dish (or a large glass bowl or large glass vase) so you can see all the layers in the dessert.
- Cover the bottom of the trifle dish or glass bowl with 1/3 of the cubed angel food cake.
- Top cake with 1/3 of the strawberry mixture.
- Top with 1/3 of the cheesecake filling.
- Repeat this layering two more times.
- Refrigerate the dessert until ready to serve.
This dessert is best served the same day, but it can be stored, loosely covered, in the refrigerator for up to 3 days. However, the cake gets soggy the longer it sits.
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Hi @Lady_Choo wow! thank you for this really interesting thread and for the opportunity for a sweet badge. 😊
Strawberry Shortcake
- 3 pints fresh strawberries
- ½ cup white sugar
- 2 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons white sugar
- ¼ teaspoon salt
- ⅓ cup shortening
- 1 egg
- ⅔ cup milk
- 2 cups whipped heavy cream
- Step 1
- Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- Step 2
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
- Step 3
- In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
- Step 4
- Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
- Step 5
- Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
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I'm diabetic so my sweet recipe is quite simple and fresh: Greek yogurt with chopped strawberries, smashed hazelnuts and lime zest! (don't be afraid of the lime zest it adds to the taste 😉)
I have no strawberries otherwise I would even post the real picture to temp you 😁
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