Description
A vibrant trifle combining tender vanilla cake, fresh strawberries, and fluffy whipped cream. Perfectly layered for a stunning summer dessert centerpiece.
Ingredients
3 cups (390g) all-purpose flour
1 1/2 cups (300g) granulated sugar
1/4 tsp baking soda
2 3/4 tsp baking powder
2 large eggs, room temperature
1 1/4 cups (300ml) milk
1 tbsp vanilla extract
1/2 tsp salt
4 cups (550g) fresh strawberries, halved
3/4 cup (150g) granulated sugar (for sauce)
1 tbsp lemon juice (for sauce)
3 cups (720ml) heavy cream
2 tbsp (30g) powdered sugar
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish.
In a bowl, whisk flour, 1 1/2 cups sugar, baking soda, baking powder, and salt.
In another bowl, whisk eggs, milk, and vanilla until blended.
Pour wet ingredients into dry; mix until just combined.
Spread batter in the prepared dish and bake for 25-30 minutes, until a toothpick inserted comes out clean.
Meanwhile, make strawberry sauce: crush strawberries in a food processor. In a saucepan, combine crushed strawberries, 3/4 cup sugar, and lemon juice. Simmer for 10-12 minutes until thickened.
Chill completely.
Make whipped cream: whip cream and powdered sugar until stiff peaks form.
Assemble trifle in a 3-quart glass bowl: Layer cake, strawberry sauce, and whipped cream, repeating two more times (3 layers total). Chill for 2 hours before serving.
Notes
Use fully ripe strawberries for optimal flavor
Refrigerate leftovers for up to 24 hours
For instant readiness, bake cake 1 day ahead
- Prep Time: 30
- Cook Time: 35
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 cup)
- Calories: 480
- Sugar: 75g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 18g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 85mg