Strawberry Shortcake Trifle with Vanilla Pudding
Prep Time:
35 minutes plus chilling over night
Cook Time:
15 to 20 minutes
Serves:
10 -12
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.
