3poundsfresh strawberrieswashed, hulled and sliced
pinchof kosher salt
1purchased angel food caketorn into bite-size pieces
2cupsheavy whipping creamchilled
Place a metal mixing bowl and the whisk attachment for your electric mixer into your freezer or refrigerator for at least 15-20 minutes before you make the whipped cream.
In a large bowl combine the strawberry slices, one cup of sugar, lemon juice, and zest and a pinch of salt. Optional, add a splash of Grand Marnier. Set aside for about 30 minutes and stir occasionally. This allows the strawberries to macerate or to soften slightly and start releasing their juices.
To make the whipped cream, pour the whipping cream into the chilled bowl and add 1/4 cup sugar. Use the whisk attachment and beat the cream mixture on medium speed until stiff peaks form. This should take 7-8 minutes. Do not overbeat or the cream will turn to butter. Cream doubles in size when whipped and the two cups of heavy cream will turn into four cups of whipped cream.
To assemble the trifle, for the first layer, put one layer of torn pieces of angel food cake in the bottom of a large trifle bowl.
Spoon about 1/3 of the strawberry mixture over the angel food cake and follow up with about 1/3 of the whipped cream. Make sure the whipped cream completely covers the strawberry layer.
Repeat two more times and finish up with a layer of whipped cream. Smooth out the topping, cover and refrigerate until ready to serve.
You can substitute frozen strawberries for the fresh. Thaw first and slice if they are whole.No time to make dessert, and looking for an even easier trifle recipe? Substitute sliced frozen strawberries in syrup for the fresh berries and Cool Whip or frozen whipped topping for the whipped cream.This dessert also works great if made in smaller individual serving dishes. You can even use mason jars. The trifle dish I used in this recipe has straight sides and measures seven and one-half inches across the top and is five inches deep.Hulling the strawberries is merely removing the leaves, stem, and any tough bits below the stem from the fruit. You can use a tool called a strawberry huller, or you can use a small paring knife.If you use a knife, angle the blade into the top of the fruit at the stem, turn the fruit and cut, in a circular motion, in a shallow cone shape around the green leafy top of the strawberry and into the pale flesh directly underneath. The stem or hull should pop right out. Strawberry trifle is best if made between four and eight hours ahead. However, you can make it up to 24 hours ahead, but if you do, wait to garnish the top with berries until you are ready to serve it. This dessert will last up to four days tightly covered in your refrigerator. It will still taste great, but the cake may get soggy, and the strawberries will begin to soften. Do not try to freeze this dessert. When making whipped cream, stiff peaks mean that when the beaters are lifted, the cream holds it's shape and forms peaks that stand straight up. If they stand straight up but curl over, this is medium peaks. Usually, it takes about seven to eight minutes to get to the stiff peak stage.