Mixed Berry Shortcake Trifle

Mixed Berry Shortcake Trifle

A trifle usually has three sets of layers to it. First there's a layer of ladyfingers, then a layer of jam, then custard, then raspberries, more ladyfingers, then beef sauteed with peas and onions, then a little more custard, and then bananas, and then put some whipped cream on top! Zapped, eh? Well, we couldn’t resist bringing up Rachel’s Trifle reference when the keyword is Trifle. 

Let’s get cracking at making delicious Mixed Berry Shortcake Trifle. You know the drill, don’t forget to tag us in the pictures when you upload them on Instagram :) 

The below recipe should take you about 60 minutes to prepare and will come for 8 servings.

Ingredients

Shortcake

3 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar, divided
5 teaspoons baking powder
1 cup (2 sticks) cold butter, cubed
6 ounces Keystone Farms Cheese 2-Year Aged Cheddar cheese, finely shredded (1 1/2 cups)
2 cups heavy whipping cream
2 large eggs

Berries

1 pint blueberries
1 pint raspberries
1 pint strawberries, sliced
1 tablespoon sugar
1 tablespoon orange liqueur or orange juice

Trifle

6 cups sweetened whipped cream
Wooden skewers


Instructions

Shortcake

Heat oven to 400°F.
Combine the flour, 1/2 cup sugar and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs. Toss in cheddar.
Whisk cream and eggs in a bowl. Gradually add to flour mixture just until combined. (Do not overmix.)
Turn dough onto a lightly floured surface; knead 8 times. Pat dough into a greased 15 x 10-inch baking pan. Sprinkle with remaining sugar.
Bake for 18-22 minutes or until golden brown. Cool completely in pan on a wire rack.

Berries

Meanwhile, set aside 5 blueberries and 5 raspberries. Combine the remaining berries, sugar and orange liqueur in a large bowl. Let stand for 30 minutes, stirring occasionally.

Trifle

1 Cut a 9 x 4-inch section from end of the cake; set aside. Cut remaining cake into 1-inch cubes.
Place half of the cake cubes in a large trifle or glass serving bowl. Top with half of the whipped cream. Line the edge of bowl with berries; fill in middle with two-thirds berry mixture. Repeat layers, starting with the cake.
Cut reserved cake with a 2-inch star cookie cutter. Thread stars and reserved berries on skewers; place in trifle.

And you’re done! Bon appetit...


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