Strawberry Shortcake Trifle

I love Trifle, I think there are as many trifle recipe as there are southerners. Most of us in the south have at least one trifle bowl. Some of these are used to hold fruit when they don’t have a trifle in them. The trifle I seem to be making the most is the strawberry one. I make this all the time for holidays and get togethers. I usually go strawberry picking over the summer and freeze a bunch of strawberries. So when someone asks me to bring a dessert this usually is the one that I make. Anyway, I would love to take credit for this masterpiece, but the recipe is not mine. This recipe belongs to Paula Deen. Well, this time, it is being made for a family function. We have relatives visiting from Ohio, the picture below is of Issiah. He is five and cute as a button He is the champion sheep rider for the Ohio State fair.
OK, so back to the recipe. I like to make this recipe so much, I have currently several different trifle bowls that I use. It depends on where I am going as to which one I use.
This one is my favorite trifle bowl. It always looks very pretty in this bowl. The only thing is that it doesn’t travel very well. So, when I am making a trifle for at home this is the one I usually use.
This trifle bowl I use the most. I got this from my friend Christine Anderson, when she did Pampered Chef. She doesn’t do it anymore. It travels well and the trifle looks really good in it.

Strawberry Shortcake Trifle

 
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)
Whole fresh strawberries and mint leaves, for garnish
Directions
Slice cake, using a serrated knife, horizontally into 3 equal layers, or you can tear it apart like, I did.
For the custard:
Mix together cream cheese, condensed milk, fold in the whipped topping, 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 the strawberries.
Save a few strawberries for garnish.
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. Top cake with 3 whole fresh strawberries and fresh mint leaves.
Set that puppy in the refrigerator until you are ready to serve. This can be made the night before.
Yum!
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2 Responses to “Strawberry Shortcake Trifle”

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    1
    Ruby McLee — May 23, 2011 at 10:02 am

    Wow – I had no idea trifle was big in the south! Growing up with an English mom, I just assumed it a uniquely British thing. Your version looks yummy, but I must admit I particularly covet your trifle bowl! Papmered CHef, you say? I’m all over it! 🙂

    Reply

  2. #
    2
    FamilySpice — July 2, 2011 at 4:19 am

    The great thing about trifles is that everyone loves them and you can’t really go wrong in the assembly process. And I’m loving that both of your trifle bowls!

    Reply

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