Sunday, February 12, 2012

Strawberry Shortcake Trifle


This is the perfect dessert for Valentine's Day! The colors are beautiful and it tastes divine! Quick and simple to put together. Just make sure you have a beautiful bowl to present the dessert. I used this pretty punch bowl and it just makes a great presentation.

You will need:
1 large store bought Angel Food Cake

Strawberry Glaze
1 cup of sugar
3 Tbs. strawberry jello mix
3 Tbs. corn starch
1 cup water
1 lb. strawberries, sliced (save a few whole strawberries for garnish)

Custard
8 oz. cream cheese, softened
1 14 oz. can of condensed milk
1 16 oz. container of frozen whipped topping, thawed

To make the strawberry glaze you will need to add the sugar, jello mix and corn starch to a medium sauce pan. Whisk to combine. While whisking add the water. Place over medium heat and continue to whisk until the mixture comes to a boil. Boil for 1 minute. Set aside to cool. When the mixture has cooled add the sliced strawberries to the glaze and toss.

To make the custard, you will need to place the softened cream cheese in a large bowl and beat with a mixer until creamy. Add the condensed milk and beat until combined. Add half of the whipped topping and beat and then add the other half and beat again until nice and creamy.
 You will now need to cut the Angle Food Cake with a serrated knife, horizontally, into 3 equal layers.


You can now begin to assemble the trifle by first placing a layer of cake onto the bottom of the bowl. Add 1/3 of the strawberry glaze over the cake layer.

Add 1/3 of the custard over the strawberry glaze layer.

And repeat the process until the trifle is completely assembled. Place a few whole strawberries on top for garnish.


Place in the refrigerator for at least 2 hours or overnight. Enjoy!