It's strawberry season! At least it is in Florida anyways. So how does strawberries with pound cake, vanilla pudding and fresh whipped cream sound? Sounds yummy to me! These Mini Strawberry Trifles are from Cupcakes! From the Cake Doctor - a book that is becoming quite handy for quick and easy but really elegant desserts.
This month's Fruit of the Month is Strawberries! Look for the A Fruit A Month roundup hosted by the Beyond The Usual blog at the end of the month.
Prepare the instant pudding according to the package directions, adding the cold milk as directed. Stir in the vanilla. Immediately place the pudding int he refrigerator to chill until it is needed.
Meanwhile, place a medium-size mixing bowl in the freezer for 1 minute. Pour the cream into the chilled bowl and mix on high speed until the cream has thickened, 1 1/2 minutes. Add the sugar. Beat on high speed until stiff peaks form, 1 to 2 minutes more. Place the whipped cream in the refrigerator to chill.
Place the foil liners on a serving platter and set aside.
Place the frozen cake on a cutting board. Slice the cake thinly into 16 slices that are about 1/4-inch thick. Cut a 2-inch round out of each slice, yielding 16 rounds. Generously brush one side of each round with the sherry.
Place 8 rounds, sherry-side up, in the foil liners. Dollop 1 tablespoon of pudding on top of each cake round. Place 1 tablespoon of chopped strawberries on top of the pudding. Then, dollop with 1 tablespoon more pudding. Place the remaining 8 cake rounds on the top of pudding, sherry-side down. Cover the platter with plastic wrap and chill the cakes until time to serve.
Just before serving, slice the whole strawberries. Top each trifle with a heaping tablespoon of whipped cream and garnish with 2 or 3 of the nicest strawberry slices.
* Stores these "cupcakes," covered in plastic wrap or in a cake saver, in the refrigerator for up to 3 days.