posted by Lee McKenzie
This delectable dessert recipe is a little late for Valentine's Day, but for any occasion it's a feast for the eyes. Thanks to generous layers of strawberries, chocolate and whipped cream, it’s a crowd pleaser, too. I've made it many times but have never taken a picture of it, so you'll have to use your imagination. And I'm sure you won't have any trouble doing that after you read the list of ingredients!
1 pound fresh strawberries (or whole frozen, unsweetened)
1 or 2 teaspoons sugar (optional)
1 pound cream cheese, softened
½ cup sugar
3 tablespoons orange liqueur (or orange juice)
3 cups whipping cream, whipped
sponge cake, thinly sliced (my local grocery store sells two round layers in a package, but you can also use lady fingers, any basic white cake or a pound cake)
6 squares semi-sweet baking chocolate, grated
Slice the strawberries and set aside. If using frozen berries, they’re easiest to slice when still frozen. If using fresh strawberries, sprinkle the slices with one or two teaspoons of sugar and toss before you set aside. The sugar draws out the juices, which you need when you assemble the trifle.
Reserve a few berries (whole or sliced) for garnish.
Beat together cream cheese and the half cup of sugar. Stir in liqueur or orange juice. Fold in whipped cream.
Drain the strawberries and reserve the juice. You’ll need about one-quarter cup of juice. If necessary, add a little orange juice to make a quarter cup.
You’ll need a large trifle bowl or other clear glass bowl. Layer the ingredients in this order:
• Place half the cake slices in the bottom of the bowl and drizzle with half the reserved strawberry juice
• Cover cake with one-third of the cream cheese mixture.
• The next layer consists of half the strawberries. For the best visual effect, press some of the berries against the edge of the bowl.
• Sprinkle one-third of the grated chocolate over the berries.
• Repeat these layers.
• Spread the remaining one-third of the cream cheese mixture over the top.
• Garnish: arrange several whole or sliced strawberries on top of the final cream cheese layer and sprinkle on the rest of the grated chocolate.
Refrigerate for several hours before serving.
Wishing all of you wonderful readers and writers a belated Happy Valentine's Day!
Until next time,
Lee
xoxo
The Parent Trap (October 2014
"McKenzie takes a tired plot and turns it into a charming story."
4 Stars ~ RT Book Reviews
www.LeeMcKenzie.com
This delectable dessert recipe is a little late for Valentine's Day, but for any occasion it's a feast for the eyes. Thanks to generous layers of strawberries, chocolate and whipped cream, it’s a crowd pleaser, too. I've made it many times but have never taken a picture of it, so you'll have to use your imagination. And I'm sure you won't have any trouble doing that after you read the list of ingredients!
1 pound fresh strawberries (or whole frozen, unsweetened)
1 or 2 teaspoons sugar (optional)
1 pound cream cheese, softened
½ cup sugar
3 tablespoons orange liqueur (or orange juice)
3 cups whipping cream, whipped
sponge cake, thinly sliced (my local grocery store sells two round layers in a package, but you can also use lady fingers, any basic white cake or a pound cake)
6 squares semi-sweet baking chocolate, grated
Slice the strawberries and set aside. If using frozen berries, they’re easiest to slice when still frozen. If using fresh strawberries, sprinkle the slices with one or two teaspoons of sugar and toss before you set aside. The sugar draws out the juices, which you need when you assemble the trifle.
Reserve a few berries (whole or sliced) for garnish.
Beat together cream cheese and the half cup of sugar. Stir in liqueur or orange juice. Fold in whipped cream.
Drain the strawberries and reserve the juice. You’ll need about one-quarter cup of juice. If necessary, add a little orange juice to make a quarter cup.
You’ll need a large trifle bowl or other clear glass bowl. Layer the ingredients in this order:
• Place half the cake slices in the bottom of the bowl and drizzle with half the reserved strawberry juice
• Cover cake with one-third of the cream cheese mixture.
• The next layer consists of half the strawberries. For the best visual effect, press some of the berries against the edge of the bowl.
• Sprinkle one-third of the grated chocolate over the berries.
• Repeat these layers.
• Spread the remaining one-third of the cream cheese mixture over the top.
• Garnish: arrange several whole or sliced strawberries on top of the final cream cheese layer and sprinkle on the rest of the grated chocolate.
Refrigerate for several hours before serving.
Wishing all of you wonderful readers and writers a belated Happy Valentine's Day!
Until next time,
Lee
xoxo
The Parent Trap (October 2014
"McKenzie takes a tired plot and turns it into a charming story."
4 Stars ~ RT Book Reviews
www.LeeMcKenzie.com
Whoa--richness abounds!
ReplyDeleteThis one's not for calorie counters, Liz!
DeleteSounds delicious and I'd gladly take an offered portion.
ReplyDeleteAny time, Marion!
DeleteJust when I need to lose weight! It sound delicious.
ReplyDeleteSorry to spoil your diet, Patricia. Not :)
DeleteI love strawberries! I look forward to berry season every summer. We grow some amazing strawberries (and blueberries and raspberries) here in the Northwest.
ReplyDeleteCarol, I live in the Northwest, too, and I am a berry lover. This recipe is wonderful with raspberries, blueberries, or a mix of berries. I haven't tried it with cherries, but that might be amazing.
DeleteCan you just make this and ship it to me?
ReplyDeleteLOL Melinda! In a word, no. My family hovers, spoons in hand, waiting for the trifle to b served. I'd never get it past the refrigerator door, let alone the front door.
DeleteWell, that sounds heavenly! May have to try that, too. I made the cupcakes for Valentine's Day with the prepared frosting. Whipping it first does make it more spreadable. I couldn't fine Valentine sprinkles, so bought icing to draw hearts on top, but there's more skill required to that than I realized. This recipe, however, doesn't require me to draw. Now, if I can just get it done before I nibble up all the strawberries, chocolate, sweet cream cheese . . . Thanks, Lee.
ReplyDeleteYou're welcome, Muriel. I can relate to your cupcake dilemma. I am not a cake decorator, not even close. If I attempt to make icing from scratch, I make a huge mess. Seriously, we need a HAZMAR team to do the cleanup.
DeleteThat sounds delicious! I think I might have to make that soon :)
ReplyDeleteYour guests won't regret it, Amy :)
DeleteI need a visual. I so want to be a cook. Alas, the gene skipped my generation.
ReplyDeleteSorry, Pamela. Next time I make one, I'll try to snap a photo before everyone digs in. And in case you didn't notice, this is a no-cook recipe :)
DeleteGlad you can make these delicious goodies. My cooking sucks these days.
ReplyDeleteRoz, I only make desserts for very special occasions, and those are few and far between. I love to cook, though. Mostly because I want me and my family to eat as much locally grown, unprocessed, organic food as possible. And the only I can afford to do that is to do myself.
DeleteThank you for this! I own seven trifle dishes and have only made a trifle once in my life, which proves I am optimistic and/or delusional. We need a photo to drool over, though. Hurray for desserts!
ReplyDeleteWow, seven trifle dishes! That's impressive!
Delete