Grammys Classic Shortcake
- 2 Cups all-purpose flour
- 1/3 Cup granulated sugar
- 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 Cup heavy whipping cream
- 1 Tbsp. granulated sugar
- 1 Tbsp. rum
- 3 Cups whole milk
- 1/2 Cup strawberry jam
- 1/2 Cup dark rum
- 2 Packages (16 ounces each) Driscoll's Strawberries, hulled
- 1 Package 10-ounce shortbread cookies (Lorna Doone or any other brand)
- 1 (5.1 ounce box) instant vanilla pudding mix
Grammy's Classic Shortcake
Place rack in center of oven and preheat oven to 450 degrees F. Lightly grease an 8x8 inch pan and set aside.
In the bowl of a food processor fitted with a steel blade or a large mixing bowl, sift flour with sugar, baking powder, salt, and nutmeg. Add butter and lightly pulse (or cut in butter by hand), until the butter is the size of small peas (you should still be able to see the pieces of butter.) Add well-beaten egg and milk, just until incorporated.
Quickly press the batter into the prepared pan, touching it as little as possible with your fingers to keep the butter cold. Bake for 15-20 minutes, until the top is lightly golden. Cut into squares.
Let cool, then cut into 24 rectangles (4 rows of 6). Split each shortcake in half, so that the bottom is separated from the top. Spread with strawberry jam then reassemble so that you create a strawberry jam shortcake "sandwich." Repeat with remaining pieces.
Prepare the pudding according to package directions. Place in the refrigerator to chill.
In the bowl of a standing mixer or a large mixing bowl, beat the heavy cream, sugar and rum together on medium low speed until foamy, then slowly increase the speed to high. Continue to beat just until you have soft peaks, about one minute. Set aside.
To Assemble the Trifle
Spread a thin layer of pudding in the bottom a large glass trifle bowl, mini dessert bowl, or other serving bowl to anchor the dish. Top with the following layers: shortcake; a sprinkle of rum; shortbread cookies; rum; pudding; rum; whipped cream; rum; fresh berries, arranged with the tops pointed up. Repeat the layers until the serving dish is full, ending with whipped cream and berries. Let sit in the refrigerator for at least 12 hours or up to 2-days. Serve chilled.
Refrigerate leftover trifle in an airtight container for up to 3 days.