Strawberry Sugar Biscuit Trifle Recipes

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment and spray with baking spray.
• Sift together the flour, cornstarch, baking soda and salt in a bowl.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the granulated sugar and butter until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
• Pour into the prepared baking sheet and bake until the cake is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Set aside and allow to cool completely.
• For the strawberries in sauce: Put the granulated sugar, cornstarch, gelatin and 1 1/2 cups water in a saucepan. Stir together and bring to a boil. Cook until starting to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Set aside in the fridge and allow the mixture to thicken, stirring occasionally, 10 to 15 minutes.
• For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the yogurt, cream, granulated sugar and brown sugar on high until smooth and silky.
• Once the cake is cool, flip out onto a cutting board and remove the parchment. Cut the cake into 1.5-inch cubes.
• To assemble the trifle, place half of the cake pieces into the bottom of a trifle dish or large glass bowl. Top with half of the strawberries in sauce, then half of the sweet yogurt cream. Repeat the layers of cake, strawberries in sauce and cream. Garnish with fresh halved strawberries and mint leaves. Cover and place in the refrigerator to chill for at least 2 hours.

STRAWBERRY TRIFLE

Steps:

• Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• Combine water, sugar, and cornstarch together in a saucepan; cook, stirring constantly, over medium-high heat until mixture is boiling and thickened, 5 to 10 minutes. Remove saucepan from stove and stir gelatin mix into sugar mixture until dissolved. Set strawberry glaze aside to cool.
• Layer half the strawberries in the bottom of a trifle or glass bowl. Drizzle half the strawberry glaze over strawberry layer until evenly coated. Spread half the whipped topping over strawberry layer; top with pound cake. Layer the remaining strawberries, strawberry glaze, and whipped topping, respectively, over pound cake.

SUGAR BISCUITS

Steps:

• Brush tops of frozen biscuits with whipping cream; sprinkle evenly with sugar and ground cinnamon.
• Place biscuits on a lightly greased baking sheet.
• Bake at 350° for 20 minutes.
• Cool.

STRAWBERRY-SUGAR BISCUIT TRIFLE

Steps:

• Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen biscuits with whipping cream; sprinkle evenly with sugar and ground cinnamon.
• Place biscuits on a lightly greased baking sheet.
• Bake at 350° for 20 minutes.
• Cool.
• Set aside.
• Prepare Trifle Custard (recipe#59865): Whisk together all ingredients in a heavy saucepan.
• Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until thickened.
• Remove from heat.
• Place pan in ice water; whisk occasionally until cool.
• Chill completely, about 2 hours.
• To Put Together Strawberry Sugar Biscuit Trifle:.
• Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons of orange liqueur/juice.
• Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves.
• Arrange strawberry halves around lower edge of bowl.
• Spoon one-third of Trifle Custard evenly over Sugar Biscuits halves;
• Top with one-third of remaining strawberry halves.
• Repeat layers twice, ending with strawberry layer.
• Drizzle remaining orange liqueur/juice evenly over top.
• Cover and chill 3 to 4 hours.
• Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
• Spread over trifle; serve immediately.
• Garnish, if desired.
• Serves 10-12.