I went to a cookout this weekend and needed to bring dessert. Since there was only four of us eating and this is a group that tries to eat well and not over indulge I didn't want to make a huge cake or something that would have a huge amount of lefovers. I finally decided to bring strawberries and cream trifle, knowing I could take advantage of the fresh strawberries and it wouldn't be a heavy dessert.
I normally do not make many trifles- they are not challenging to me- but for some reasons they are a definite crowd pleaser. Whenever someone brings one to a party people love them . My father has already requested a chocolate one for fathers day!
This is not a hard dessert to explain how to make, however you will notice my use of liquor. I am big fan of the adage, Candy Is Dandy But Liquor Quicker, and I think the small amounts used in this dish make all the difference.
To Make the Trifle:
Slice and hull 3 quarts of strawberries. Reserve several strawberries for garnish. In a bowl combine the strawberries with two table spoons for sugar and 4 tablespoons of grand marneir, refrigerate for at least three hours. I like to let it sit overnight.
For the cake, use your favorite yellow cake recipe. For this trifle I used the recipe from the Joy of Baking. I only used half of the cake for this trifle (my trifle bowl is on the smaller side). Once the cake is cool, brush three or four tablespoons of rum on the top of the cake. Then cut the cake into small bite sized pieces.
Using one pint of heavy whipping cream, make fresh whipped cream. If you have never made whipped cream before, here are Martha's instructions on how to make it.
Assemble the trifle, alternating layers of sliced strawberries, whipped cream and cake. Garnish with the whipped cream and reserved strawberries.