Strawberry Lemonade Trifle
We had a Sweet Treats themed baby shower for one of our teammates recently at work. Pretty vague, but our guest of honor had a few preferences that we knew about. No to chocolate. Yes to things like Italian Creme Cake and lemon cookies. I love celebrations like this because they give me the chance to make more elaborate dishes than I normally would at home.
I toyed with the idea of a lemon-whipped-cream angel food cake, but ultimately decided on a trifle. I think the presentation with all the layers in the trifle bowl looks really cool. And the layering gives you a lot of flexibility. You can make (ahead, in some cases) the components separately and decide whether you want more or less of a flavor or texture as you’re putting it together.
These were my components:
- Angel Food Cake
- Strawberry Sauce
- Buttery Pecan Crumble
- Lemon Curd
- Cream Cheese/Whipped Cream
Angel Food Cake
I used this recipe from Food Network, and it ended up being fine in the trifle, but had I just been serving the cake by itself I would have been disappointed. Here’s how it went…
Sift together cake flour and some of the sugar. Part of the sugar is reserved for the egg whites. [A proper sifter probably would have been helpful for several steps in this recipe, but sometimes you gotta charge ahead with what you have.]
Sift in the flour/sugar mixture and fold. I probably should have used a lighter hand during this process. You’re only supposed to dust the top, then fold…and repeat…and repeat. I added a bit too much at a time and ended up with a few distinctly floury chunks in the final product.
Not pretty. Now you can see why I would have been disappointed if I had just been serving the cake with toppings. The texture was ohhhkay. It had that spongy/airy thing going on, but I think it was a little heavy on the sugar, which also added denseness and may have contributed to some of the “hotspots” on the bottom while baking. Que sera, sera. Since it was going to be sliced/chunked into pieces and sit on the bottom of lots of layers, I didn’t waste time crying over it.
This doesn’t even require a recipe, really: blend together strawberries and sugar (and any other flavors you want to add. I used some lemon juice).
The lemon and buttery pecan layers both came from this recipe.
Once it’s finished, use a fork to crumble it up.
Note: I also made a batch of whipped cream cheese with some powdered sugar added, then blended that mixture with the whipped cream for one of the middle layers.
The tartness in the berries balances well with the sweetness in the cake and cream, and the buttery richness of the pecan crumble. And the flavors get better after a day or two in the fridge.