Ingredients with Measurements:
- 2 quarts fresh strawberries, hulled and sliced
- 2 cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 (10-ounce) packages store-bought pound cake, cut into 1-inch cubes
- 1/2 cup strawberry jam
Special Equipment Needed:
- 9x13-inch glass baking dish
- Whisk
- Mixing bowl
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Place the cubed pound cake in a single layer on a baking sheet. Bake for 10 minutes, or until lightly toasted.
3. In a large bowl, whisk together the heavy cream, sugar, and vanilla extract until soft peaks form.
4. In the 9x13-inch glass baking dish, layer half of the toasted pound cake cubes, followed by half of the sliced strawberries.
5. Spread half of the strawberry jam over the strawberries.
6. Top with half of the whipped cream.
7. Repeat the layering process with the remaining ingredients.
8. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 463
Fat: 25g
Carbohydrates: 54g
Protein: 5g
Substitutions for Ingredients:
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Pound cake can be substituted with angel food cake or sponge cake.
- Strawberry jam can be substituted with raspberry jam or any other type of jam.
Variations:
- Add a layer of fresh blueberries or raspberries for a different flavor.
- Substitute the pound cake with graham crackers for a crunchier texture.
- Sprinkle toasted almonds or coconut flakes over the top for a crunchy topping.
Tips and Tricks:
- Make sure to assemble the trifle just before serving to prevent the pound cake from becoming soggy.
- For an extra creamy trifle, use a combination of heavy cream and Greek yogurt.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Not recommended.
Presentation Ideas:
Serve the trifle in individual glasses or bowls for a more elegant presentation.
Garnishes:
- Fresh mint leaves
- Toasted coconut flakes
- Chopped nuts
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh fruit
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Fruit salad
Troubleshooting Advice:
- If the trifle is too sweet, add a squeeze of fresh lemon juice to balance out the sweetness.
- If the trifle is too runny, add more pound cake cubes to absorb the excess liquid.
Food Safety Advice:
- Make sure to use fresh, ripe strawberries for the best flavor and texture.
- Store leftovers in the refrigerator for no more than 3 days.
Food History:
Trifle is a classic British dessert that dates back to the 16th century. It is traditionally made with layers of sponge cake, custard, jam, and fresh fruit.
Flavor Profiles:
This trifle has a sweet and creamy flavor with a hint of tartness from the strawberries.
Serving Suggestions:
Serve the trifle with a dollop of freshly whipped cream and a sprig of fresh mint for garnish.
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