Strawberry Trifle with Angel Food Cake and Fresh Cream
A delightful combination of airy angel food cake, fresh strawberries, and rich whipped cream, perfect for any occasion.
Ingredients
For the trifle
- 1 large purchased angel food cake, torn into bite-size pieces light and airy texture
- 3 pounds fresh strawberries, washed, hulled and sliced juicy and slightly tart
- 2 cups heavy whipping cream, chilled for a rich, stable whipped cream
- 1.25 cups sugar, divided to sweeten the cream and strawberries
- 1 teaspoon lemon juice brightens flavor
- 1 teaspoon lemon zest adds fresh citrus aroma
- 1 pinch kosher salt enhances sweetness
- 1 splash Grand Marnier, optional for added depth
Instructions
Preparation
- Start by prepping the strawberries. Wash and hull the fresh strawberries, then slice them into thick pieces. Place the sliced strawberries in a bowl. Sprinkle with a portion of the sugar, reserving part for the whipped cream, and add the lemon juice and zest. Stir everything gently to combine and let them sit for about 15 minutes.
- In a large mixing bowl, add the chilled heavy whipping cream. Using an electric mixer or a whisk, begin whipping the cream on medium speed. After a minute or two, gradually add the remaining sugar, plus a pinch of salt. Continue to whip until soft peaks form.
- Prepare your trifle dish by adding the first layer of the torn angel food cake, fitting the pieces snugly at the bottom.
Layering
- Spoon a portion of the prepared strawberries over the cake layer, spreading them evenly.
- Pour some of the strawberry juice left in the bowl onto the cake.
- Dollop a generous layer of whipped cream over the strawberries and smooth it out gently.
- Repeat the layering process until you reach the top of the dish.
Final Touch
- If desired, drizzle a splash of Grand Marnier over the top layer of whipped cream.
- Cover the trifle with plastic wrap and refrigerate for at least a couple of hours before serving.
Notes
Choose ripe, sweet strawberries for best flavor. Use a clear dish to showcase the layers.