I think we can all agree that a dessert trifle is something you can count on in a pinch.
Don’t have much time to make dessert?
Company’s coming in an hour?
Need a pretty centerpiece for the table?
Trifle. Trifle. Trifle.
I came up with this recipe while looking to soothe a craving for strawberry shortcake. It’s easy to make, and there’s no baking involved since you start with your favorite ready-made cake doughnuts. A big bunch of fresh strawberries are sliced up and tossed with melted strawberry preserves before they’re layered on, and fluffy whipped cream cheese is piled high on top. It’s most delicious with in-season berries and definitely something I would take to a summer potluck.
You’ll need an 8-inch trifle bowl, or if you don’t have one, use a 3 quart glass bowl.
Place six whole donuts standing upright around the bottom of the bowl.
Next, you’ll cube 5 doughnuts and place half of the cubes in the bottom of the dish.
Add in half of the whipped topping.
Spread it all the way out to the edges of the bowl with an off-set spatula so there’s a visible white layer.
Slice a few strawberries and line the edge of the bowl with them. The juice will allow the slices to naturally stick to the side of the dish. This is purely decorative, so you can skip this step if you wish.
Crumble the remaining doughnut cubes on top of the cream.
Layer in the slices strawberries that have been tossed in the preserves.
Cut three doughnuts in half and place them around the top edge of the dish. Pour the remaining whipped mixture into the center of the doughnuts.
The reserved doughnut and strawberries were threaded on a long skewer and placed in the bowl standing upright, but you could arrange them on top without the skewer if you prefer.
My husband already has plans for a second trifle using his favorite doughnut shop’s sour cream cake doughnuts. And me? I’m just waiting for fresh peaches to come in season for a peaches-and-cream version.
I hope everyone has a sweet Memorial Day! My utmost gratitude to those who serve. ♥
Strawberry Shortcake Doughnut Trifle
Source: Sprinkle Bakes original recipe
Yield: 12-14 servings
Prep: 35 minutes
3 cups heavy cream
2/3 cup sugar
8 oz package cream cheese, room temperature
1 teaspoon vanilla extract
15 ready-made plain cake doughnuts
3/4 cup strawberry preserves
2 lbs. fresh strawberries
Powdered sugar for dusting
- To make the whipped topping, beat the heavy cream in a large bowl with an electric hand mixer on high speed. When the mixture begins to thicken, add the sugar a little at a time. When stiff peaks form, add in the cream cheese and vanilla extract. Beat until light and fluffy. Set aside.
- Place six doughnuts standing upright around the bottom of an 8-inch (3 quart) trifle bowl. Cut 5 doughnuts into cubes and layer half of the cubes in the bottom of the trifle dish. Place half of the whipped cream mixture into the trifle dish and spread it out over the doughnuts and to the edge of the bowl using an off-set spatula.
- Reserve two whole strawberries for garnish; stem the remaining berries and slice them lengthwise. Make a line of strawberry slices around the edge of the trifle bowl by pressing slices (upright) onto the sides of the bowl. The juice from the strawberries will allow the slices to naturally stick. This is purely decorative, so you can skip this step if you wish.
- Next, use your fingers to crumble in the remaining doughnut cubes.
- Heat the strawberry preserves in a small bowl in the microwave (or in a saucepan on the stove top) until loosened and syrupy. In a large bowl, toss strawberry slices with the melted preserves until well coated. Pour the coated berries over the crumbled doughnut cubes.
- Cut three doughnuts in half and place the six pieces around the top edge of the trifle bowl with the cut ends pointing toward the center of the bowl. Pour the other half of the whipped cream mixture on top of the trifle in the center of the doughnuts. Garnish with the remaining whole doughnut and two strawberries (I threaded the doughnut and strawberries on a long skewer and placed it standing upright in the dessert).
- Dust dessert with powdered sugar. Refrigerate until ready to serve. Store leftovers in the refrigerator