Strawberry Crown Trifle…..
My mother found a recipe for a Strawberry Trifle in a Better Homes and Gardens Magazine in June, 1974…and was intrigued…. because, it actually reminded her of a dessert that she made that was called “Scheiterhaufen.” Scheiterhaufen is a German word for – a pile, or stack (of wood).
My mother’s dessert was just that, only made with a Vanilla cake that is cut into 1 inch cubes, scattered into a large bowl with a Vanilla Custard Cream poured over it…..and the nicest part of it was that she added fresh, ripe, sweet cherries that were soaked in brandy, all over the cake, and finished it up with dabs of whipped cream.
Therefore, when mother saw the recipe for a Trifle in the magazine she made the “Strawberry Crown Trifle” for our 1974 Thanksgiving Dinner, and it has been in our family ever since.
It is a beautiful cake and impresses everyone when served.
Strawberry Crown Trifle
I have actually changed the original recipe……I made it a lager cake than the original recipe described in the magazine….
Since there are so many steps to making this cake, I am going to write the directions in a somewhat unusual way. I think it will be easier to follow.
However, it is important that you read the whole recipe first to understand the steps and procedure before you start taking bowls and measuring cups out of the cupboard.
This is a large cake for which you will need a larger than normal bowl. It will serve 12 to 16 guests.
Making this Trifle…..
Prepare two 10 inch round cake pans – grease them and dust them with flour
Heat the oven to 350 F
To make the cakes for the Trifle…..
First Step…..the flour mixture: In a bowl mix together the flour, baking powder and salt…. and set aside
1 cup flour
1tsp baking powder
Pinch of salt
Second Step..the sugar and eggs mixture: In a mixing bowl combine and whip….the sugar, eggs and vanilla, until they are very pale yellow.
1 cup of sugar
2 whole eggs
1 tsp Vanilla
Third Step….the milk and butter mixture: In a small sauce pan, combine and heat to just simmering…the milk and unsalted butter…
½ cup milk
2 Tbsp unsalted butter
After having whipped together the eggs and sugar until they are very pale yellow, add the flower mixture…. alternating with the hot butter/milk mixture….mix gently with a whisk until all the flour is incorporated and it is very smooth….It needs to look like a pancake batter….
Now pour this batter mixture into the prepared 10 inch cake pans, and bake them at 350 F until the tops of the cakes are pale brown.
1/3 cup sugar
1 Tbsp cornstarch
1 cup of milk
2 egg yolks
1 tsp Vanilla
½ cup cream, whipped
In a saucepan combine the sugar, cornstarch, milk and eggs. Cook and stir over medium heat until the cream bubbles and thickens. Cool the cream in an ice bath to room temperature.
Whip heavy cream and mix only about 1 cup into the custard. Reserve the other cup for decorating the top of the Trifle.
To assemble the Cake
2 – ten oz. sweetened frozen strawberries
1 pint fresh strawberries, washed and dried
Chose about 6 large strawberries from the basket and set them aside these you will need to decorate the top of the trifle
Chop the rest of the fresh strawberries and add them to the sweetened frozen strawberries
1/3 cup orange liqueur
2 cups Heavy cream….whipped
Cut each cake in half to make 4 layers and place one layer into the bottom of a glass bowl.
Spread 1 cup of the crushed berries over the layer and place the second cake layer on top of the berries.
Sprinkle this layer with half of the orange liqueur, then spread the rest of the custard over it.
Place the third cake layer on top of the custard and pour the rest of the orange liqueur over this cake layer, and then spread the rest of the berries over it.
Place the fourth cake layer with the baked top…. on top of the berries.
Cover the Trifle with plastic wrap and refrigerate overnight.
Just before serving, sift powdered sugar over the top and garnish with whipped cream rosettes and some big fresh strawberries.
Return the trifle to the refrigerator until serving time.
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