Strawberry Shortcake Trifle with Vanilla Pudding
This strawberry shortcake trifle is a recipe that's been passed down for generations. Erin (Well Planted) used to make this with her grandmother and hopes to spread the tradition! Make her Grammy’s Classic Shortbread from scratch or purchase one pre-made if you’re short on time.
Prep Time:
35 minutes plus chilling over night
Cook Time:
15 to 20 minutes
Serves:
10 -12
Perfect for:
Strawberry Shortcake
Mothers Day
Ingredients
- 1/2 Cup dark rum (optional)
- 1 Package (10-ounces) shortbread cookies
- 1 Package (16 ounces) Driscoll’s Strawberries, hulled
- 2 Cups all-purpose flour
- 1/3 Cup plus 2 tablespoons granulated sugar, divided
- 4 Teaspoons baking powder
- 1 Tsp. kosher salt
- 1/8 Tsp. nutmeg
- 1/2 Cup (1 stick) unsalted butter, cold and cut into small pieces
- 1/3 Cup whole milk
- 1 egg, beaten
- 1/2 of one package (16 ounces) Driscoll’s Strawberries
- 2 Teaspoons lemon juice
- 1 Package (12 ounces) purchased shortcake
- 1 box (5.1 ounces) instant vanilla pudding mix
- 3 Cups whole milk
- 1 Cup heavy whipping cream
- 1 Tbsp. granulated sugar
- 1 Tbsp. rum (optional)
Directions
- SPREAD a thin layer of vanilla pudding in the bottoms of 10-12 dessert cups.
- ADD layers: shortcake sandwich, a sprinkle of rum (if using), shortbread cookie, a sprinkle of rum (if using), vanilla pudding, a sprinkle of rum, whipped cream.
- REPEAT layers until serving dish is nearly full, ending with whipped cream.
- TOP with fresh berries arranged with tops pointed upward.
- CHILL in refrigerator for at least 12 hours or up to overnight.
- SERVE Strawberry Shortcake Trifle chilled.
- PREHEAT oven to 450°F.
- BUTTER OR COAT lightly with cooking spray an 8x8 inch pan.
- PLACE 2 cups all-purpose flour into the bowl of a food processor fitted with steel blade.
- ADD 1/3 cup granulated sugar, 4 teaspoons baking powder, 1 teaspoon salt, and 1/8 teaspoon nutmeg.
- PROCESS briefly to sift flour mixture.
- ADD 1/2 cup (1 stick) butter.
- PULSE in short increments until butter is the size of small peas.
- ADD 1 well-beaten egg and 1/3 cup milk.
- PULSE briefly just until incorporated. Do not over mix.
- PRESS batter into prepared pan using a large spoon or spatula. Touch batter as little as possible to keep butter cold.
- BAKE for 15-20 minutes or until the top is lightly golden.
- ALLOW shortbread to cool.
- HULL and DICE 1/2 of one package of strawberries.
- PLACE diced strawberries into a medium bowl.
- ADD 2 tablespoons granulated sugar and 2 teaspoons lemon juice.
- MASH strawberry mixture with potato masher or large fork to make strawberry jam. (USE remaining strawberries to top trifles.)
- CUT shortbread into 24 rectangles (4 rows of 6).
- SPLIT each shortcake rectangle in half so bottoms are separated from tops.
- SPREAD strawberry jam over shortbread bottoms.
- REPLACE shortbread tops to create strawberry jam shortcake sandwiches.
- SET ASIDE shortbread sandwiches.
- PREPARE pudding according to package directions USING 3 cups whole milk.
- CHILL pudding in refrigerator until needed.
- POUR 1 cup heavy cream into bowl of a stand mixer.
- ADD 1 tablespoon granulated sugar.
- BEAT on low speed until foamy then slowly INCREASE speed to high and BEAT until soft peaks form.
- ADD 1 tablespoon rum, if using.
- BEAT again just to incorporate ingredients.
- SET ASIDE whipped cream.
