Strawberry Shortcake Trifle

Introduce

Chef :

Adam Janowski

Strawberry Shortcake Trifle

The recipe that follows is called a Strawberry Shortcake Trifle and not Strawberry Shortcake as it incorporates vanilla pudding instead of ice cream. It has become my go-to dish when I am asked to bring dessert for a crowd. It’s easy and everybody likes strawberries, cake, pudding, and whipped cream. When I make this recipe I usually have some leftovers as not everything will fit in the pan, so even if I leave my dish behind at the party, I know that a midnight snack awaits me at home! You can also readily adapt this recipe for folks that are on a low sugar diet by substituting Splenda for the sugar in the strawberries and using artificially sweetened pudding and whipped topping.

Ingredient

1 box

butter recipe cake baked as directed

1 teaspoon

grated orange rind

2 quarts

fresh strawberries

2/3 cup

sugar

2 (4.6 ounce)

packages cook & serve vanilla pudding

6 cups

milk

1 (21 ounce)

can strawberry pie filling

2 tablespoons

butter, divided and cubed

1 (16 ounce)

container Cool Whip whipped topping

4 tablespoons

red currant jelly

1/2 cup

sliced almonds, slightly toasted (optional)

Cooking instructions

* Step 1

Prepare cake mix as directed adding in 1 teaspoon of grated orange rind. Bake cake as directed. Allow to cool completely. When cool, slice about 1/2 inch off of the top. This piece can be reserved in a medium serving bowl. Put remaining cake in a 9”x13”x4” disposable aluminum serving pan.

* Step 2

Wash and hull the strawberries. Set aside about a dozen nice ones. Slice the remaining berries into halves or more if very large and sprinkle with 2/3 cup of sugar. Cover and put in refrigerator and allow to set for about 4 hours until sugar is dissolved and some juice is released from the strawberries.

* Step 3

Mix strawberries with one can strawberry pie filling. Spoon strawberries over cake, covering cake completely. Don’t put too much in as you have to keep room for the pudding and whipped topping. Pour remaining strawberries over leftover cake. Refrigerate.

* Step 4

Prepare pudding as directed. Whisk constantly during cooking as you do not want the pudding to burn. When done, remove from heat and whisk in butter. Continue whisking until butter is absorbed. Put pan in a cooling bath of ice cubes and water and cool until almost room temperature, whisking occasionally to keep the pudding smooth.

* Step 5

Spoon pudding over the strawberry layer until complete covered. Leftover pudding can be put on the leftover cake and strawberries. Return to refrigerator and chill for about four hours.

* Step 6

Top with whipped topping. Again, use leftover topping for cake, strawberries and pudding that was set aside.

* Step 7

Heat red currant jelly in small saucepan. Stir until dissolved and allow to come to room temperature.

* Step 8

Slice all but one of the strawberries in half. Gently brush all of the strawberries with currant jelly. Arrange sliced strawberries in a rosette patter on top of the whipped topping using the whole strawberry for the center.