Strawberry Shortcake Trifle

It was berry-picking day this weekend, an activity we like to do each summer. We got carried away with picking berries and arrived home with two flats of strawberries and one of blueberries - prompting me to make a few desserts (there are so many ways strawberries can be enjoyed as a dessert)! Introducing the first - Strawberry shortcake trifle. A note.. I enjoy using shortcuts sometimes, and this recipe uses two. 

Prep time: 45 minutes.

Baking time (cake): as required.

Chill for 1-2 hours prior to serving. 

What you will need:

* 1.5lb fresh strawberries washed well

* 1lb blueberries washed well

* 3cans of custard or for my custard recipe click here

* 2boxes of Cake mix - Vanilla or for my poundcake recipe click here

* 1box of strawberry Jello mix (gelatin)

* 2.5cups Whipping cream 

* 2-4tbsp of Icing sugar

Putting it together:

1. First, bake the two pound cakes. You can find a recipe for a sheet cake here or use 2 cake mix boxes (store bought) of your choice. Once the cake has cooled, thinly slice the pound cake.

Note: If following Pound Cake recipe, you will need to bake the sheet cake but not frost it. 

2. Important: If you are using canned Custard you will not need to open cans until you are ready to start building the trifle; however if you are making the Custard, make it the day before and leave in refrigerator overnight. Slice the strawberries into even slices - leaving aside 6-8 strawberries whole to decorate the top of the shortcake.

3. Boil water, and prepare the Jello mix, following instructions on the jello container. Set aside to cool. Do not let it set. 

4. Put the whipping cream in a chilled bowl (chill the bowl in refrigerator for about 10 minutes prior to putting the whipping cream in). Using an electric beater, beat the cream until soft peaks form. Add in the icing sugar 1 tablespoon at a time as the cream is whipped. 

5. Once the cream has been whipped, you are ready to start building the trifle. 

6. Using a glass bowl, add in 1 layer of the pound cake taking care not to put in overlapping slices. 

7. Using a spoon pour 1/3 of the jello mix over the pound cake layer, letting it soak into the cake.

Note: You may need lesser than 1/3 of the jello depending on how the cake soaks in the jello.  

8. Pour 1/3 of the custard over the pound cake (that was soaked with Jello). Using a spoon or spatula spread the custard evenly over the cake. 

9. Lay the slices of cut strawberry over the layer of custard, taking care to cover the custard completely with a layer of cut strawberries. Then add on a thin layer of whipped cream. 

10. Repeat steps 6-8 again. Sprinkle the blueberries next using about 1/3. Add on the whipped topping. 

11. Repeat steps 6 - 8 one more time. This time layer with Strawberries and agian top with whipped topping.  

 

12. Use the balance whipped cream and cover the top of the cake, using a spatula to spread evenly.

 

13. Cover the top of the trifle with sliced strawberries and sprinkle with blueberries. 

14. Using the strawberries that were set aside, place them in an ascending tower over the middle of the shortcake trifle. 

You have now built the trifle! Best served chilled for 1-2 hours in refrigerator, prior to serving. 

On  @sugarathome & @sugarandspiceathome