HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Other Holidays Strawberry Trifle for Lovers Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Sponge Cake: 3 large eggs 1/3 cup sugar pinch salt 1/2 cup plus 1 tbsp. all purpose flour Custard: 3 1/2 cups milk 10 large egg yolks 1/2 cup sugar 3 tbsp. cornstarch 1 tbsp. vanilla extract 1/2 cup strawberry jam 1/2 cup dry sherry 1/4 cup brandy 4 pints fresh strawberries, stemmed and halved 3 cups stemmed, sliced strawberries 1 cup heavy or whipping cream 1 1/2 tbsp. sugar Directions For Sponge Cake: Preheat oven to 350 degrees. Lightly butter a jelly roll pan. Line pan with wax paper. Butter paper. Beat together eggs, sugar and salt in a large bowl until pale and fluffy. In 3 additions, sift flour over and fold in. Transfer batter to prepared pan. Bake about 20 minutes until pale golden. Transfer pan to a rack and cool 10 minutes. Run a knife around pan edges to loosen cake and remove from pan. Peel off wax paper. Cool cake on rack. Cut cake into 1 1/2 inch squares. For Custard: Scald milk in a large saucepan. Whisk together yolks, sugar and cornstarch in a medium bowl. Whisk in hot milk. Return mixture to saucepan and cook, stirring, about 4 minutes until custard boils and thickens. Pour custard into a medium bowl and stir in vanilla. Cool 1 hour at room temperature. Cover and refrigerate 6 hours or overnight. To Assemble: Place 1/3 of cake slices in the bottom of a 4 quart glass bowl. Spread 1/3 of jam over cake. Stir together sherry and brandy and brush 1/4 of mixture over cake. Place some of halved berries around sides of bowl, cut-sides facing out. Sprinkle 1 cup sliced berries over cake. Spoon 1 1/3 cups custard over berries. Repeat layering twice more. Cover and refrigerate trifle overnight. Whip cream with sugar to stiff peaks. Spread 3/4 of whipped cream over top of trifle. Pipe remaining cream around edges. Serves 12 to 16. Related Recipes •   Summer English Trifle •   Strawberry Kissed Ice Cream Cocktail •   Holiday Pumpkin Ginger Trifle •   Christmas Spiced Tea •   Pumpkin Trifle •   Berry Smoothie •   Strawberry-Rhubarb Jam •   Glazed Strawberries •   Strawberry Pizza •   Easy Strawberry Cheesecake Pie •   Cranberry Strawberry Splash Punch •   Strawberry Rose' Wine Frost •   Strawberry Yogurt Pie •   Berry Cherry Ice Cream Soda •   Strawberry-cream Crepes •   Easy Strawberry Jam Glazed Pecan Cake •   Granny's Easy Peanut Butter and Jelly Pie •   Canadian Bacon and Cheese French Toast Sandwiches •   Strawberry Marbled Cheesecake •   Caramel Cream Brownie Trifle View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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