In my intense determination to turn that sow’s ear of a Kentucky Butter Cake into a silk purse, figuratively speaking, I decided to take the globs of it that had fallen off in chunks during my attempt to extricate it from the pan, and make a couple of individual strawberry trifles. Success!
This is the easiest dessert in the world to prepare for which I have no particular recipe, but will try to do my best in offering one. Essentially, you alternate layers of liqueur-drizzled pound cake (of your own choosing), sweetened strawberries, and pudding.
It must be made ahead in order for everything to become fully saturated with juice from the strawberries, pudding, and to allow the liqueur to settle nicely into the cake. This recipe only makes three servings, because that is how far I could stretch the pudding. If you want to make more, just double, triple, or quadruple the recipe. Imagine what a fun dessert this would be to have stored in the cooler during a summer outing. Just pass the jars and pass the spoons. Delish!
Strawberry Cheesecake Trifles
1-1/2 cups sliced strawberries
1-2 Tablespoons sugar
Zest of one orange
1 3.4-ounce pkg. Jell-O Instant Cheesecake Pudding
2 cups whole milk
1 pound cake, cut into 3/4 inch cubes
1/4-1/3 cup Triple Sec (or any orange liqueur)
Spritz of whipped cream for garnish
You will need: 3 clean pint jars with lids
Place sliced strawberries into a medium bowl and add the sugar and zest. Stir to combine, and set aside to allow them to macerate.
Mix together the pudding mix and milk, whisking mightily until the pudding thickens. Place in refrigerator until needed.
Meanwhile, divide half of the pound cake cubes among the three jars. Drizzle the pound cake in each jar with about a tablespoon of Triple Sec, and lightly press down.
Give the strawberries a stir, and add a layer of them on top of the pound cake layer in each jar. Shake jar a bit to settle.
Top the strawberries with a healthy dollop of pudding, turning jar until all of the strawberries are covered.
Repeat the whole pound cake/strawberry/pudding thing one more time.
Put the lids on top of the jars and store in the refrigerator for at least 4 hours or, ideally, overnight.
Serve topped with a dollop of whipped cream and pinch of orange zest, if desired.
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