Here is another quick and easy dessert recipe to add to your arsenal. The key ingredient is fresh strawberries, which are pretty much available nearly year-round in Southern California. They are prime for eating as the weather begins to warm in spring and summer, so now is the time to start stocking up on the big, red berries. The other ingredient you’ll need is some fresh whipped cream and chocolate sandwich cookies. Oreos are the best of course. Grab a family-size bag, and start layering!
There are few desserts easier than a trifle, and that makes it a fantastic option when short on time. How ironic that the word’s literary root means “of little importance” because there is nothing more important to any cook than saving time. The trifle has historical culinary roots tracing back to the United Kingdom during the 1700s, and the sweet dish would often include layers of sponge cake, fortified wine like port or sherry, fruit, custard and cream.
Of course, you can design a trifle to your liking, and this one utilizes strawberries, Oreos and whipped cream. Macerating the berries in sugar creates a syrup that seeps into the layers and softens the cookies, creating various levels of texture in each bite. Be sure to use a deep glass bowl or trifle dish, so everyone can see what you have going on. This trifle was stacked in a punch bowl, and it was a perfect fit.
Feel free to play around with this recipe, or create your own trifle recipe. What would be your favorite combination?
- 3½ pounds fresh strawberries, sliced
- ⅓ cup sugar
- 1 teaspoon vanilla
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- Pinch of sea salt
- 48 Oreos
- Pour the strawberries into a large bowl, and cover with the sugar and vanilla. Toss lightly to coat, then cover with plastic wrap and chill for at least 2 hours, or up to overnight.
- In the bowl of an electric mixer, beat the heavy cream and powdered sugar until thick and tripled in volume, approximately 3-4 minutes. Stir in the salt.
- Place ⅓ of the Oreos on the bottom of the trifle bowl, followed by ⅓ of the berries, then ⅓ of the cream. Repeat twice more until all of the ingredients have been used.
- Lightly cover with plastic wrap, and chill for at least 4 hours, or up to overnight. The cookies will continue to soften as the cake sits in the fridge, but the trifle will be good for about two days.
Other recipes you may enjoy...
We Could Really Use a Vacation
Lending A Helping Hand
Sarah’s Test Kitchen
Letting the Flavors Shine Through
2009’s Looking Fine!