Friday, May 13, 2011

Paula Deen's Strawberry Trifle

I love strawberries this time of year. I also love to make strawberry trifle in my Pampered Chef trifle bowl. Because several bloggers are having cooking linky parties today, I went online to find a Paula Deen recipe, because Paula Deen seriously knows how to cook.

Here is a picture of ingredients Paula uses to make her Strawberry Shortcake:


(I will give the recipe in total at the end of this post, but for now we will walk through making Paula's Strawberry Shortcake.)

1 large angel food cake (I substituted pound cake, our family preference)

Slice the cake, using a serrated knife, horizontally into 3 equal layers.

Next we make the custard, combining cream cheese, condensed milk, and frozen whipped topping:

Next prepare the glaze. Add to a saucepan the sugar, cornstarch, strawberry gelatin, and water. Bring to a slight boil, then reduce heat and cook stirring until thick.

This mixture is actually much redder than the picture shows.

Cool the glaze, then add fresh strawberries, cut into pieces.

Finally it's ready to assemble. Layer cake, then glaze, followed by a layer of the custard mixture. Repeat layering for a total of three layers.

Here's a beautiful trifle, ready for the ladies' brunch tomorrow at church:

Can't wait to try it. I hope this is as popular as the Paula Deen pumpkin pie I made last fall. I submitted it to a pumpkin pie contest at my uncles' assisted living. Although I'd never made a pumpkin pie, mine won first prize. I've been a Paula Deen recipe fan ever since! And here's the recipe:

Prep Time: 5 minutes                Cook Time: 5 minutes

1 large angel food cake

For the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed

For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespooons strawberry gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries, cut in 1/2 (ir berries are extra large, cut into quarters)
whole fresh strawberries and mint leaves, for garnish

Slice cake, using a serrated knife, horizontally into 3 equal layers

For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside

For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

UPDATE: For Paula Deen's recipe for Peach Cobbler, click here.

southern hospitality