Strawberry Shortcake Trifle

When I think of trifle, I think of the Thanksgiving episode of Friends when Rachel makes a trifle.  Unfortunately, for her the pages of the cookbook got stuck together and she ended up making half a trifle and half a shepard’s pie.  Lucky, for you my cookbook pages didn’t get stuck together.  So, my trifle doesn’t have ground beef, peas and carrots mixed into my custard and fruit. 

This trifle does however contain angel food cake and strawberries.  And I am not kidding when I say this will be one of the easiest desserts you will ever make.  You don’t even need to preheat your oven for this one!

I seem to have a slight strawberry obsession, because it seems like the last few things I’ve posted on here contain strawberries.  I think I can explain why.  First, I can’t help it that everywhere I go there are yummy looking strawberries.  Second, I love strawberries!  Third, I really don’t care what you think I will make what I want!  Okay, the third explaination was a little harsh, I do care a little bit a lot.  I’m sorry for being mean please accept this recipe as a peace offering.

 

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Strawberry Shortcake

recipe adapted from: food network

Ingredients:

1 large angel food cake

for the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed

for the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)

Directions:

Slice cake, using a serrated knife, horizontally into 3 equal layers.

for the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

for the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

for assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard.

 

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