Name: The Pioneer Woman’s Strawberry Shortcake Trifle
Prep time: 225 min
Total time: 225 min
Yield: 12 servings
Ingredients: Nonstick baking spray, for the parchment; 1 ½ cups all-purpose flour; 3 tbsp cornstarch; 1 tsp baking soda; ½ tsp kosher salt; 1 ½ cups granulated sugar; 9 tbsp (1 stick plus 1 tbsp) unsalted butter, at room temperature; 3 large eggs, at room temperature; ½ cup sour cream, at room temperature; 1 tsp vanilla extract; 6 strawberries, halved; Fresh mint leaves, for serving; 1 ½ cups granulated sugar; 3 tbsp cornstarch; 1 3.5-oz pkg strawberry-flavored gelatin; 2 ½ lb(s) fresh strawberries, hulled and halved; 1 ½ cups plain Greek yogurt; 1 ½ cups cold heavy cream; ¾ cup granulated sugar; 3 tbsp brown sugar

Prep Time

3h 45 min

Yields

12 servings

Strawberries and a sweet yogurt cream are layered with cubes of a homemade golden cake.

ingredients

Cake

Nonstick baking spray, for the parchment

1 ½

cups all-purpose flour

tbsp cornstarch

tsp baking soda

tsp kosher salt

1 ½

cups granulated sugar

tbsp (1 stick plus 1 tbsp) unsalted butter, at room temperature

large eggs, at room temperature

cup sour cream, at room temperature

tsp vanilla extract

strawberries, halved

Fresh mint leaves, for serving

Strawberries in Sauce

1 ½

cups granulated sugar

tbsp cornstarch

1 3.5-oz

pkg strawberry-flavored gelatin

2 ½

lb(s) fresh strawberries, hulled and halved

Sweet Yogurt Cream

1 ½

cups plain Greek yogurt

1 ½

cups cold heavy cream

cup granulated sugar

tbsp brown sugar

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment and spray with baking spray.

Step 2

Sift together the flour, cornstarch, baking soda and salt in a bowl.

Step 3

In the bowl of an electric mixer fitted with a paddle attachment, cream the granulated sugar and butter until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.

Step 4

Pour into the prepared baking sheet and bake until the cake is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Set aside and allow to cool completely.

Step 5

Put the granulated sugar, cornstarch, gelatin and 1 1/2 cups water in a saucepan. Stir together and bring to a boil. Cook until starting to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Set aside in the fridge and allow the mixture to thicken, stirring occasionally, 10 to 15 minutes.

Step 6

In the bowl of an electric mixer fitted with the whisk attachment, whip the yogurt, cream, granulated sugar and brown sugar on high until smooth and silky.

Step 7

Once the cake is cool, flip out onto a cutting board and remove the parchment. Cut the cake into 1.5-inch cubes.

Step 8

To assemble the trifle, place half of the cake pieces into the bottom of a trifle dish or large glass bowl. Top with half of the strawberries in sauce, then half of the sweet yogurt cream. Repeat the layers of cake, strawberries in sauce and cream. Garnish with fresh halved strawberries and mint leaves. Cover and place in the refrigerator to chill for at least 2 hours.

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