I love making trifles for the ultimate easy dessert that looks incredible. You can even use leftover cake or cake that didn’t quite cook evenly, it’s the perfect dessert saver.
If you want to make your own non-dairy whipped topping
Strawberry Shortcake Trifle
Servings
8 Servings
Ingredients
- 1 16-ounce prepared pound cake, cut into 1-inch cubes, divided
- 2 12-ounce packages frozen strawberries in sugar or syrup, thawed, divided
- 2 8-ounce containers non-dairy whipped topping, divided (whipped)
Instructions
- Crumble 4 cake cubes to resemble coarse crumbs. Set aside.
- Place half the remaining cake cubes in the bottom of a glass trifle bowl.
- Spread one package of strawberries in syrup over the cake layer.
- Cover with 1 container non-diary whipped topping, spreading to edges.
- Repeat layer with remaining cake, strawberries and whipped topping.
- Sprinkle reserved cake crumbs over top.
- Chill in refrigerator about 2 to 3 hours before serving, but no longer than 4 hours, because whipped topping will begin to liquefy.
Tips
- Decorate the top with fresh sliced strawberries if you like. Or, for a different flavor note, use lemon pound cake.
- Contributed by: Quick & Kosher, JAMIE GELLER
here is a link for how to make Non-Dairy Whipped Cream from Coconut Milk: http://www.joyofkosher.com/recipes/strawberry-shortcakes-with-coconut-whipped-cream/
RE: advance prep: In addition to possibly having your whipped cream liquefy the sugar syrup and juice emitted from the strawberries will really moisten the cake making it wet and somewhat soggy. If you like that, which I do but no one in my family agrees with me 🙁 then you can make it in advance. Freezing is actually not a good idea here bc as the strawberries defrost they will release a lot of liquid and ruin both the whipped cream and make your cake soggy. But if you have all the components cream, cubed cake — both of which you can prep in advance and freeze and strawberries — it’s just a matter of layering.
oh Arielle thank you SO SO SO much!
I use Smackin Good for pareve in the freezer section OR I make my own from Mimic Cream or from Coconut Milk
How do you make whipped cream from coconut milk. Also it sais not to refrigerate more than 4 hours – can i freeze it then? I would want to prepare in advance…
Hi Jamie. What brand of pareve whipped topping do you like to use for this trifle?
thanks so much! I seriously go through your cook book every shabbos just looking at new things to try! LOVE IT ALL!!
hi Ariella! thank you thank you thank you! OK so I buy Bodek frozen strawberries in syrup (or I think the container actually says “strawberries in sugar”) at my local kosher supermarket– but it’s really hit or miss — when I see it I load up. However bc it’s not always in the stores I make this ALL the time with regular frozen strawberries and it’s great — I’ve actually grown to like it like that – the whip and cake are sweet so it’s really perfect! let me know how you like!
Hi Jamie! Huge fan of your books love them! What brand do you use for the strawberries in syrup? I heard they are tough to find in a regular super market….would my kosher super market have it? Thanks!
Arielle Budow