Strawberry Vanilla Cream Trifles Topped with Whipped Cream
Strawberry Vanilla Cream Trifles Topped with Whipped Cream are the quintessential British summer dessert. And, they’re also one of the prettiest ways to end a meal. I start this dessert by baking a Hot Milk Sponge Cake. Next, I simmer up a vanilla cream. This is essentially a vanilla pudding. Finally, I layer the cake and Vanilla Cream in trifle dishes. I also put in layers of strawberries and whipped cream. All in all, this is a showstopper of a dessert.
The Equipment I Used
- An Electric Mixer- You will need this to make the cake.
- A Three Quart Saucepan- Use this to cook the Vanilla Cream.
- A Food Scale- For best results, please weigh your flour and sugar.
- 8 Trifle Dishes- You could also use stemless wine glasses, or goblets. You could also just make this in a large trifle dish.
- A Strawberry Corer- I don’t consider myself much of a gadget person, but I really find the strawberry corers helpful.
The Ingredients Needed for Strawberry Vanilla Cream Trifles Topped with Whipped Cream
- Flour- Use all purpose flour for making the cake.
- Eggs- Be sure and use large eggs for both the cake and the Vanilla Cream.
- Milk- Use whole milk for both the cake and the Vanilla Cream.
- Butter- Make sure to use unsalted butter.
- Cornstarch- This is essential for thickening the vanilla cream.
- Vanilla Extract- Be sure and use pure vanilla extract for best flavor.
- Heavy Cream- Use heavy cream, not half and half.
- Strawberries- These are the star of the show, so get the best that you can.
How I Made my Trifles
- First, I made my cake. In the middle of mixing, I realized I only had two eggs. So, next, I went to the store to get more.
- Then, I made the Vanilla Cream. It’s important to whisk the cream constantly, to avoid lumps.
- Next, I whipped the cream.
- Finally, I layered everything in the trifle dishes.
If you like strawberries, you need to try these lovely and delicious Strawberry Vanilla Cream Trifles Topped with Whipped Cream.
Strawberry Vanilla Cream Trifles
A trifle layered with sponge cake, fresh strawberries, vanilla cream, and whipped cream.
Equipment
- electric mixer
- 13×8 rectangular cake pan
- 8 trifle dishes
Ingredients
- 1 Hot Milk Sponge Cake (recipe attached)
- ½ cup granulated sugar (100g)
- ¼ cup cornstarch
- ¼ tsp. salt
- 2½ cups whole milk
- 5 large egg yolks
- 3 tbsp. unsalted butter
- 2 tsp. vanilla extract
- 1 quart strawberries, sliced plus one tablespoon of sugar
- 2 cups heavy cream plus four teaspoons of sugar
Instructions
- First, make the Hot Milk Sponge Cake and let it cool. When it's cooled cut out rounds to fit your trifle cups. Place one round in each cup.
- Next, make the Vanilla Cream: In a three quart saucepan whisk together the sugar, cornstarch, and salt. Slowly whisk in the milk. Then, whisk in the eggs. Whisking constantly, cook over low heat, until the mixture comes to a simmer. Cook for one minute. Remove it from the heat and add the butter and vanilla. Set aside to cool.
- Next, mix the strawberries with the sugar. Set aside.
- Then, in an electric mixer, beat the heavy cream and sugar together, until it's whipped together.
- Top each cake round with a spoonful of berries and some Vanilla Cream. Top each trifle off with some whipped cream.
Tried this recipe?Let us know how it was!
Hot Milk Sponge Cake
An easy and light vanilla cake.
Equipment
- 13×8 nonstick rectangular cake pan
- an electric mixer
Ingredients
- 2 cups all purpose flour (240g)
- 2 tsp. baking powder
- ½ tsp. salt
- 4 large eggs
- 2 cups sugar (400g)
- 1 cup whole milk
- 5 tbsp. unsalted butter
Instructions
- Preheat the oven to 350 degrees.
- Use vegetable shortening to grease the pan. Sprinkle it with flour and then shake out the excess.
- Sift together the flour, baking powder, and salt into a bowl. Set aside.
- In the bowl of an electric mixer, with a whisk attachment, beat the eggs on high speed for four minutes, until they are pale yellow and thickened. Slowly add the sugar, while beating the mixture, four more minutes. Add the flour mixture and stir until it's just combined in the batter.
- In a two quart saucepan, on low heat, heat the whole milk and butter on low heat, just until the butter is melted. Add it to the batter, beating until just combined into the batter.
- Bake for twenty minutes or until a toothpick comes out clean. Cool completely on a wire rack for ten minutes. Remove from the pan and cool on the rack.
Tried this recipe?Let us know how it was!
