Strawberry Crown Trifle Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod

Ingredients

 Cake flour1 Cup (16 tbs), sifted
 Baking powder1 Teaspoon
 Salt1⁄4 Teaspoon
 Milk1⁄2 Cup (8 tbs)
 Butter/Margarine2 Tablespoon
 Eggs2
 Granulated sugar1 Cup (16 tbs)
 Vanilla1 Teaspoon
 Strawberries3 Pint
 Granulated sugar3 Tablespoon
 Strawberry/Orange liqueur/ orange juice1⁄3 Cup (5.33 tbs)
 Fluffy filling1 Cup (16 tbs)
 Powdered sugar1 Tablespoon
 Whipped cream1 Tablespoon
 Mint sprig1

Nutrition Facts

Serving size: Complete recipe

Calories 3642 Calories from Fat 940

% Daily Value*

Total Fat 109 g168.4%

Saturated Fat 34.2 g170.8%

Trans Fat 0 g

Cholesterol 520.2 mg

Sodium 1334.9 mg55.6%

Total Carbohydrates 642 g213.9%

Dietary Fiber 45.6 g182.5%

Sugars 469.2 g

Protein 47 g94.5%

Vitamin A 32.3% Vitamin C 1469.7%

Calcium 91.6% Iron 48.4%

*Based on a 2000 Calorie diet

Directions

1 Grease and flour two 8x1 1/2-inch round baking pans. Set aside.
2 In a medium bowl combine the cake flour, baking powder, and salt. In a small saucepan heat the milk and butter or margarine until butter or margarine melts; keep hot. In a large mixing bowl beat whole eggs with electric mixer on high speed for 3 to 4 minutes or until thick and lemon-colored. Gradually add the 1 cup granulated sugar, beating constantly at medium speed for 4 to 5 minutes. Add dry mixture to egg mixture; stir just until combined. Stir in hot milk mixture and vanilla. Turn batter into prepared pans. Bake in a 350° oven for 20 minutes or until wooden toothpicks inserted near the centers of cakes come out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool completely on racks.
3 Set aside a few strawberries for garnish; crush enough remaining berries to make 2 cups. Stir the 3 tablespoons sugar into crushed berries.
4 To assemble, split cake layers in half horizontally to make 4 layers. Fit 1 layer into bottom of a 2-quart souffle dish (8 inches in diameter); spread 1 cup of the crushed strawberries over the top. Top with second cake layer; sprinkle with half of the liqueur or orange juice. Spread with Fluffy Filling. Place third cake layer on top; spread remaining crushed berries over. Sprinkle cut side of fourth cake layer with remaining liqueur or orange juice; place cake, cut side down, over berries in dish. Cover; refrigerate overnight. Just before serving, sift powdered sugar over trifle. Top with whipped cream, reserved berries, and mint.
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