Strawberry trifles: a creamy and beautiful dessert!

Name: Strawberry trifles: a creamy and beautiful dessert!
Uploaded: 2021-04-16T07:45:00Z
Duration: PT266.760S
Channel: Food Inspiration

published on 16 April, 2021 at 09:45

This dessert is perfect to surprise everyone!

INGREDIENTS

For the shortcake layer, you’ll need:

300g (2.4 cups) All-purpose flour

30g (0.2 cup) Cornstarch

4g (1/2 tsp) Salt

4g (1 tsp) Baking powder

320g (1.6 cup) Granulated sugar

4 Eggs

2 tsp (10ml) Vanilla extract

300g (1.2 cup) Sour cream

For the strawberry layer, you’ll need:

Fresh strawberries

40 g Granulated sugar

And for the whipped cream layer, you’ll need:

400ml (1.7 cup) Heavy cream

200g (0.8 cup) Cream cheese

90g (0.7 cup) Powdered sugar

5ml (1 tsp) Vanilla extract

METHOD

For the cake: Preheat oven to 180 degrees. Prepare a baking tin 30 x 12 cm with baking paper. In a bowl, combine the flour, cornstarch, salt, baking soda and baking powder.
Whisk in the butter and sugar. Stir in the eggs one at a time, then stir in the vanilla.
Add 1/3 of the flour mixture and mix until combined, then add 1/2 of the sour cream and mix until combined, repeat with the flour and sour cream one more time and finish mixing the last 1/3 of the flour mixture and stirring only until unite.
Pour the mixture and distribute evenly in the prepared baking sheet. Bake in a preheated oven for about 20-25 minutes.
Remove from the oven and cool the crust completely. When cool, cut the crust into circles the size of your dessert cups.
For the strawberry layer: Cut strawberries into cubes and mix with sugar. Leave to rest for 10 minutes.
For the cream layer: Whip the whipped cream, and in another bowl, whisk together the cream cheese and powdered sugar and vanilla. Add the cream cheese mixture to the whipped cream and combine.
Serving: Put one layer of crust in the dessert cups. Add a tablespoon of strawberries over each cake, then a large layer of cream, then put another layer of crust, then cream again. Garnish with strawberry and mint leaves.

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