Quick Strawberry Trifle
By America's Test KitchenPublished on August 2, 2011
Yield
Serves 12 to 14
Ingredients
2 quarts fresh strawberries, hulled and thinly sliced2 tablespoons granulated sugar 2 (10-ounce) packaged angel food cakes, cut into ½-inch slices¼ cup Grand Marnier (optional)1 ½ cups heavy cream 1 cup (4 ounces/113 grams) confectioners' sugar 1 pound (454 grams) low-fat cream cheese, cut into 1-inch pieces and softened at room temperature for 30 to 45 minutes1 cup low-fat sour cream, at room temperature½ teaspoon almond extract ¼ teaspoon vanilla extract pinch table salt
Before You Begin
Grand Marnier adds a hint of orange, but the liqueur can be omitted if desired.
Instructions
- Toss strawberries and granulated sugar together in medium bowl. Set aside, stirring once or twice to help sugar dissolve. Brush cake slices with Grand Marnier, if using. Set cake slices aside.
- Beat heavy cream and confectioners’ sugar in medium bowl with electric mixer at medium-high speed until soft peaks form, about 2 minutes. Add cream cheese and beat at medium-low speed until combined, about 1 minute. Scrape bottom and sides of bowl well with rubber spatula. Add sour cream, almond extract, vanilla extract, and salt, and continue to beat at medium-low until combined, about 1 minute. Scrape bottom and sides of bowl again. Increase speed to medium-high and beat until mixture is smooth and thoroughly combined, about 3 minutes.
- Place one-third of cake slices into bottom of 3 1/2-quart (or larger) glass bowl or trifle dish. Set 1/2 cup strawberries aside in small bowl. Spread one-third of cream cheese mixture on cake and top with one-third of remaining strawberries. Repeat layering of cake, cream cheese mixture, and berries two more times. (Cover with plastic wrap and refrigerate for up to 8 hours.) Arrange reserved strawberries on top and serve.
Yield
Serves 12 to 14Ingredients
2 quarts fresh strawberries, hulled and thinly sliced
2 tablespoons granulated sugar
2 (10-ounce) packaged angel food cakes, cut into ½-inch slices
¼ cup Grand Marnier (optional)
1 ½ cups heavy cream
1 cup (4 ounces/113 grams) confectioners' sugar
1 pound (454 grams) low-fat cream cheese, cut into 1-inch pieces and softened at room temperature for 30 to 45 minutes
1 cup low-fat sour cream, at room temperature
½ teaspoon almond extract
¼ teaspoon vanilla extract
pinch table salt
Ingredients
2 quarts fresh strawberries, hulled and thinly sliced
2 tablespoons granulated sugar
2 (10-ounce) packaged angel food cakes, cut into ½-inch slices
¼ cup Grand Marnier (optional)
1 ½ cups heavy cream
1 cup (4 ounces/113 grams) confectioners' sugar
1 pound (454 grams) low-fat cream cheese, cut into 1-inch pieces and softened at room temperature for 30 to 45 minutes
1 cup low-fat sour cream, at room temperature
½ teaspoon almond extract
¼ teaspoon vanilla extract
pinch table salt
Ingredients
2 quarts fresh strawberries, hulled and thinly sliced
2 tablespoons granulated sugar
2 (10-ounce) packaged angel food cakes, cut into ½-inch slices
¼ cup Grand Marnier (optional)
1 ½ cups heavy cream
1 cup (4 ounces/113 grams) confectioners' sugar
1 pound (454 grams) low-fat cream cheese, cut into 1-inch pieces and softened at room temperature for 30 to 45 minutes
1 cup low-fat sour cream, at room temperature
½ teaspoon almond extract
¼ teaspoon vanilla extract
pinch table salt
Why This Recipe Works
A store-bought angel food cake worked just as well as a homemade cake in this Quick Strawberry Trifle recipe. Brushing the cake with orange-flavored Grand Marnier liqueur moistened the rather dry cake and gave it a bit of extra flavor. Blending cream cheese, sour cream, and flavorings into whipped cream was a quick and easy alternative to the classic crème anglaise.
Before You Begin
Grand Marnier adds a hint of orange, but the liqueur can be omitted if desired.
Instructions
- Toss strawberries and granulated sugar together in medium bowl. Set aside, stirring once or twice to help sugar dissolve. Brush cake slices with Grand Marnier, if using. Set cake slices aside.
- Beat heavy cream and confectioners’ sugar in medium bowl with electric mixer at medium-high speed until soft peaks form, about 2 minutes. Add cream cheese and beat at medium-low speed until combined, about 1 minute. Scrape bottom and sides of bowl well with rubber spatula. Add sour cream, almond extract, vanilla extract, and salt, and continue to beat at medium-low until combined, about 1 minute. Scrape bottom and sides of bowl again. Increase speed to medium-high and beat until mixture is smooth and thoroughly combined, about 3 minutes.
- Place one-third of cake slices into bottom of 3 1/2-quart (or larger) glass bowl or trifle dish. Set 1/2 cup strawberries aside in small bowl. Spread one-third of cream cheese mixture on cake and top with one-third of remaining strawberries. Repeat layering of cake, cream cheese mixture, and berries two more times. (Cover with plastic wrap and refrigerate for up to 8 hours.) Arrange reserved strawberries on top and serve.
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