Recipes

Strawberry Basil Shortcake Trifles

Anna Olson's Strawberry Basil Shortcake Trifles Anna Olson's Strawberry Basil Shortcake Trifles (The Good Stuff)
DifficultyPortionsPrep timeCook time
Novice6N/AN/A

Ingredients

  • ---FOR THE BASIL SYRUP---
  • ½ cup (125 mL) water
  • ½ cup (100 g) granulated sugar
  • 6 stems fresh basil (with leaves)
  • ---FOR CREAM AND ASSEMBLY---
  • Angel food cake (store-bought or homemade)
  • 1 cup (250 mL) whipping cream
  • ½ pkg (125 g) soft cream cheese
  • 1/3 cup (70 g) granulated sugar
  • 2 tablespoons (30 mL) fresh lemon juice
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 4 cups (1 L) fresh strawberries, hulled and sliced
  • 1/3 cup (80 mL) good quality strawberry jam
  • ¼ cup (60 mL) chiffonade of fresh basil, plus extra leaves for décor

Directions

  1. For the basil syrup, bring the water, sugar and basil stems up to a simmer in a small saucepot, stirring and gently muddling the basil stems and leaves to draw out their flavour. Simmer for a minute over medium heat, then cool and chill the syrup with the basil until ready to use, removing the basil before assembling the trifles
  2. Arrange six 1-cup (250 mL) mason jars or similar open-mouthed glass serving dishes on a tray. Slice the angel food cake horizontally into ½-inch layers and use the mouth of a jar or serving dish to cut out 18 circles of cake (3 for each trifle). **For an extra summery flavour kick, grill the angel food cake circles on medium heat, to add a toasted marshmallow flavour! Set aside.
  3. For the cream, whip the cream until it holds a soft peak. In a separate bowl, beat the cream cheese by hand to soften, and beat in the sugar, lemon juice and vanilla or vanilla bean paste. Fold in the whipped cream in 2 additions. Chill until ready to assemble.
  4. When ready to assemble, toss the sliced strawberries with the jam and chiffonade of basil.
  5. Spoon the cream cheese filling into a large piping bag (no tip required) for tidier filling. To assemble, place a disc of angel food cake in the bottom of each glass and brush with the basil syrup. Pipe a layer of cream the same height as the cake and then top with berries. Repeat 2 more times with cake, syrup, cream and berries until you reach the top of the jar and garnish with a basil leaf. If using a mason jar, you can use the lids to cover them (great for a picnic).

Note

  1. The trifles can be prepared up to 4 hours in advance.