Tuesday, February 20, 2007

Mini Strawberry Trifles


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.

Mini Strawberry Trifles
1 package (3.4 ounces) instant vanilla pudding mix
2 cups cold milk
1 teaspoon pure vanilla extract
1/2 cup heavy (whipping) cream
2 teaspoons confectioners' sugar
8 foil liners for cupcake pans (2 1/2-inch size)
1 small (10.75 ounces) loaf frozen pound cake
2 tablespoons cream sherry
1/2 cup chopped fresh ripe strawberries
8 whole medium-size ripe strawberries, for garnish

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.


7 comments:

Kate said...

Store cupcakes???

Who has any left over to store??

;-)

God I wish strawberries were in season here. They are too costly at the store to even dream yet.

Sara said...

Strawberry season! Oh, you are so lucky.

rachel said...

I store them! I live alone and can't eat all 8 in one sitting. Well, I could but then I'd be a piggy :)

Julie said...

Mini things are so wonderful! I love a trifle, even more when it's got fresh strawberries. I've recently rediscovered how much I love cupcakes...I loved your great Shepherd's Pie as well.

Claire said...

I LOVE it! These are so cute! Strawberries are my favorite. They are starting to be reasonable around here again...$2.50 for a pound.

Kristen said...

I so wish it were Strawberry season here. I can't wait! Until then, I'll bookmark this recipe and will most definitely try it then! They look great Rachel!

Kate said...

Ooooh....I love the new header! It's really well done!!!