I've posted this recipe before, but never had made it into a trifle. Last week, at our church family's fellowship dinner, I made this trifle. It was a bowl given to me by a secret pal a few years ago and was especially pretty with strawberries inside, since the base is red. What an easy, but elegant looking dessert! It tastes wonderful, as well!
Homemade Strawberry Shortcake
2 1/4 cups flour1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter (at room temperature or melt just slightly in the microwave to soften)
2/3 cup milk
1 egg
Strawberries with syrup (sweetened)
Preheat oven to 425 degrees. Grease a 9 x 9 inch square baking sheet. In medium bowl, combine flour, sugar, baking powder and salt. Add butter and cut in with pastry blender or just use fork. Mixture will form into crumb-like consistancy. Add milk and egg and stir just until well blended. Pour batter into greased round pan. Bake 15 - 20, or until shortcake is lightly browned.
Remove from the oven and allow to cool. Cut shortcake into bite-sized pieces. Layer trifle bowl with shortcake. Cover with sweetened strawberries and juice, then with Cool Whip. Repeat layers. Keep refrigerated until ready to serve.
Preheat oven to 425 degrees. Grease a 9 x 9 inch square baking sheet. In medium bowl, combine flour, sugar, baking powder and salt. Add butter and cut in with pastry blender or just use fork. Mixture will form into crumb-like consistancy. Add milk and egg and stir just until well blended. Pour batter into greased round pan. Bake 15 - 20, or until shortcake is lightly browned.
Remove from the oven and allow to cool. Cut shortcake into bite-sized pieces. Layer trifle bowl with shortcake. Cover with sweetened strawberries and juice, then with Cool Whip. Repeat layers. Keep refrigerated until ready to serve.
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1 comment:
That trifle with the red base is perfect for that!
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