Cooking Lesson #466: Strawberry Trifle (& Ed’s Basic Pastry Cream)

…from the California Kitchen

How you doin’? At the Palm Grill in Burlingame, California we used to serve a special Trifle of the Week. It might have been Chocolate Trifle one week or Blueberry Trifle the next, but from the early days of spring and throughout the entire summer we always made Fresh Strawberry Trifles.
 
When you serve my Strawberry Trifle with homemade pastry cream it looks like one of the winning entries from The Great British Bake-Off. Worthy of Star Baker status, it’s one of the simplest desserts you’ll ever prepare. This easy-to-assemble recipe can be as quick to make as 30 minutes although I like to let it sit for a couple of hours to let all the flavors bloom.
 
Your guests will appreciate that each bite brings a unique and different taste experience. Take one spoonful of this decadent treat for the perfect combination of sherry, whipped cream, strawberries, yellow or white cake, and sweet vanilla cream. As they say in jolly ol’ England it is easy-peasy and jolly-good. This is what one might call an impression dessert that doesn’t break the budget.
 
The trick to this dessert is in the assembly, not the baking. So, make sure you have all the ingredients ready to go before “throwing” it all together.
 
Prep time: 15 minutes
Bake time: Varies by recipe
Assembly time:  15 minutes
Yield:  12 to 14
 
Ingredients 
3 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
2 pounds sliced strawberries (and other fruit as desired)
2 tablespoons granulated sugar
1 12.7-oz jar strawberry preserves
20 ounces yellow or white cake, cut into 1-1/2-inch cubes (it’s okay to use a cake mix or angel food cake)
3 ounces sweet sherry, divided
2-1/2 cups Ed’s Basic Pastry Cream (recipe below)
1/2-pound whole or half strawberries to garnish the top
 
Directions

1. In a stand mixer fitted with a whisk attachment beat the cream, powdered sugar and vanilla extract. Start the mixer on low or medium speed so that the cream doesn’t splatter. Gradually increase the speed to medium-high and whip until the cream reaches soft peaks. Set aside in the refrigerator.
2. Place the two pounds of sliced strawberries in a bowl with the granulated sugar and stir until well combined and set aside.

To assemble the trifle

1. Using a clean hand (or gloved hand), smear the bottom inside of the trifle bowl with the strawberry preserves.
2. Next, layer about a third of the cake cubes on the bottom of the trifle bowl.
3. Sprinkle an ounce of the sherry over the cake cubes.
4. Spread about a third of the pastry cream on top.
5. Add a third of the strawberries on top of the pastry cream.
6. Spread a thick layer of whipped cream on top.
7. Repeat two more times with single layers of the cake, sherry, pastry cream, strawberries, and whipped cream.
8. Garnish with whole or half strawberries.

 
Ed’s Basic Pastry Cream
 
A classic pastry cream is used in bakeries and restaurants for fillings for cakes, pies, pastries and trifles. I hate it when I go to a restaurant and find out the pastry chef is using an easy mix. What’s so hard to do my way?
 
Prep time:  15 minutes
Cooking time:  5 minutes
Yield:  2-1/2 Cups
 
Ingredients 
2 cups whole milk
1/4 cup granulated sugar
2 large egg yolks
1 large egg
1/4 cup cornstarch
1/3 cup granulated sugar
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
 
Directions

1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
2. In a medium bowl, whisk together the egg yolks and whole egg.
3. Stir together the cornstarch and remaining sugar; then stir them into the egg until smooth.
4. When the milk comes to a boil, slowly drizzle it into the bowl in a thin stream to temper the eggs (not to be confused with tempering chocolate) while mixing so that you do not scramble them.
5. Add the butter and vanilla and stir well to incorporate until the butter is completely melted.
6. Cover with food film directly on top of the cooked cream to prevent a skin from forming.
7. Refrigerate until ready to build the trifle.

ChefSecrets:  You will need a large bowl to assemble your trifle. If you don't have a classic trifle bowl (available at Amazon and Walmart) or big wide-based vase you can use a large mixing or serving bowl, preferably glass, so you can see all those pretty layers you created. The fact that you already own it makes it a great option.

Quip of the Day: “As I watch this new generation try to rewrite history, one thing I’m sure of....it will be misspelled and have no punctuation.”
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

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