Strawberry trifle

Strawberry trifle

Summer is definitely happening in the kitchen and I am thriving. It feels so good to eat strawberries, tomatoes and all the other delicious summer goods again! It always lifts up my mood. Here I made mini version of strawberry trifle, it's just sponge cake, a cream cheese based cream and fruits in a jar!

It's sooo easy to make and is a delicious light dessert (or breakfast, or snack, tried and approved). You can use whatever fruits you have on hands, it's so good with mangoes or raspberries! That's going to be my 2020 official picnic dessert, for sure. Have a good day y'all.

Strawberry trifle (serves 6) :

For the spongecake :

  • 140g (1 cup) flour
  • 85g (6 tbsp) butter
  • 150g (3/4 cup) sugar
  • 140g (1 cup) full fat sour cream
  • 2 eggs
  • 15g (2 tbsp) cornstarch
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 pinch of salt

For the strawberries :

  • 500g (1 pound) strawberries
  • 20g (2 tbsp) sugar

For the cream :

  • 25cl (1 cup) whipping cream
  • 80g (2/3 cup) of cream cheese
  • 45g (3 tbsp) sugar
  • 1/4 tsp vanilla extract

Preheat the oven at 180°C/350°F.

Grease a rectangle baking pan large enough so the spongecake will be quite thin.

In a bowl, add flour, cornstarc, salt, baking soda and baking powder. Mix well and set aside.

In another bowl, add softened butter and sugar. Beat with an electric (or not) mixer until fluffy and pale.

Add eggs one a time, mixing in between, then add vanilla and mix for another minute.

Then add 1/3 of the flour mix and fold it in with a spatula.

Do the same with 1/3 of the sour cream. Repeat, alternating flour and sour cream until everything is combined. Don't overmix, fold it in gently.

Pour the batter into the pan and bake for 20 minutes.

Let the spongecake cool completely before cuting into it.

Chop the strawberries and mix it with the sugar in a bowl. Set aside.

In a big bowl, add whipping cream and mix until soft peaks form.

In a small bowl, add cream cheese, vanilla and sugar. Mix until fluffly.

Add the cream cheese mixture to the whipped cream and mix with an electric mixer until fluffy.

Put the cream into a pipping bag.

Add a layer of spongecake, a layer of strawberries and a layer of cream. Repeat until the jars are full.

You can prep it a few hours ahead and stick it in the fridge until ready to serve.