Butter & Oil

strawberry trifle, originally uploaded by butter & oil.

Pound Cake:

Preheat oven to 350 degrees F

 

2 cups flour

2 1/2 tsp. baking powder

1 tsp salt

-whisk to incorporate

 

 

 

1 1/4 cups sugar

1/3 unsalted butter (at room temp)

1 egg

1 tsp. of vanilla extract

-cream together

 

1 cup whole milk

add to wet ingredients

add dry to wet in additions

(whisk with electric hand mixer)

 

place in greased 8 in round baking dish

bake for 20-25 minutes

(or until toothpick comes out clean when inserted in center)

flip onto wire rack to cool

once cool, cut into small cubes

 

Whipped Cream (for piping):

2 pints or 16oz of heavy (whipping) cream

(put in freezer for up to an hour before use)

1 1/2 tsp (approx) of sugar

Whipped with electric mixer on high till forms firm peaks

 

Strawberries:

2 quarts of strawberries washed, hulled and sliced approx. 3/8 inch thick

(reserve 6-8 strawberries whole)

Macerate in 1/2 cup sugar (6 hours or ideally overnight)

 

Vanilla Pudding:

2 packets of Dr. Oetker* vanilla pudding (follow directions)

4 cups of milk

heat as directed and let cool in refrigerator for 6 hours (or overnight)

 

In Trifle (Dish):

Layer cake, strawberries, and pudding, repeat until full

(mind the side of the bowl for presentation purposes)

 

 

Take chilled whipped cream and

(using a plastic spatula) scoop into pastry bag

Pipe whipped cream with a small to medium star tip making rosettes

 

Then you can add whole strawberries to the top and it’s done!

 

 

*you can use any brand of pudding and follow the directions accordingly*