How I Make Strawberry Shortcake Trifle

Before the strawberry season comes to an end, I would like to use my leftover strawberries to make a different strawberry dessert this time. You know I always have stocks of these pink berries for the Strawberry Cream Cheese Sando and Strawberry Milk I’m selling. Today, I want my kitchen to see something new so I thought of creating Strawberry Shortcake Trifle.

Yes, this isn’t just a simple Strawberry Shortcake. It’s a trifle since I’m feeling a little bit extra today. And apart from that, I just thought that a trifle would be easier to make than the regular Strawberry Shortcake. After all, both shortcake and trifle are both English dessert that uses the same components.

1. Prepare all the ingredients needed.

• 1/8 kilo strawberries
• 1/2 cup sugar
• 2 eggs
• 1/8 tsp salt
• 100ml flour
• 1/8 tsp vanilla extract 
• 1/4 can condensed milk
• 125ml all purpose cream

2. Wash and slice strawberries in half.

3. Make strawberry syrup by mixing sliced strawberries and two tablespoons of sugar. Place in fridge.

4. Make the sponge cake by mixing eggs, flour , five tablespoons of sugar, salt and vanilla extract.

5. Pour batter in a waxed dish pan.

6. Bake sponge cake for 30 minutes at 170 degrees Celsius.

7. Make cream by whipping all purpose cream and condensed milk together.

8. Place cream in a piping bag.

9. Cut sponge cake in small cubes.

10. Arrange trifle by layering sponge cake, strawberries and cream.

11. Continue layering until it fills your glass.

12. Your Strawberry Shortcake Trifle is now done and ready to be served.