Neapolitan Cookies #70

This cookie was inspired by pastry chef Matthew Rice’s Neapolitan cookie, which I stumbled upon while searching Pinterest for the color pink. This cookie popped up, and I was intrigued by the pretty colors all rolled together. I headed straight t…

Neapolitan Cookies

This cookie was inspired by pastry chef Matthew Rice’s Neapolitan cookie, which I stumbled upon while searching Pinterest for the color pink. This cookie popped up, and I was intrigued by the pretty colors all rolled together. I headed straight to the kitchen. I used my sugar cookie (#6) as a base and came up with the version here. My children beg for this cookie, and it’s worth the extra steps needed to create it. From 100 Cookies Notes Use black cocoa powder for a darker color. The powdered strawberries on their own won’t give a bright pink hue, so I like to add a little food coloring. I also like to roll each individual color of dough into the same color of sprinkles, but you can mix and match however your heart desires. I buy freeze-dried strawberries at Target. PRINT RECIPE 2 1/2 cups plus 1 tablespoon [364 g] all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1/2 cup [8 g] freeze-dried strawberries 1 cup [2 sticks | 227 g] unsalted butter, room temperature 1 3/4 cup [350 g] granulated sugar 1 large egg plus 1 large yolk 2 teaspoons pure vanilla extract 2 or 3 drops red […]

The post Neapolitan Cookies #70 appeared first on The Vanilla Bean Blog.

2 Ingredient Frozen Strawberry Lemonade.

This frozen strawberry lemonade is the easiest thing you’ll make all summer. Embarrassingly easy, I tell you! See that icy, frozen drink perfection? It’s about to land in your kitchen. Okay so you only need two things here. TWO! Your favorite lemonade (a recipe, or bottled) and frozen strawberries.  That.is.it. Of course, you can add […]

The post 2 Ingredient Frozen Strawberry Lemonade. appeared first on How Sweet Eats.

This frozen strawberry lemonade is the easiest thing you’ll make all summer.

2 ingredient frozen strawberry lemonade

Embarrassingly easy, I tell you!

See that icy, frozen drink perfection? It’s about to land in your kitchen.

frozen strawberry lemonade in a blender

Okay so you only need two things here. TWO! Your favorite lemonade (a recipe, or bottled) and frozen strawberries. 

That.is.it.

pouring frozen strawberry lemonade

Of course, you can add some lemons or strawberries or fresh mint for garnish too. If you want to get fancy. But this is just about the least fancy recipe there is.

Oh! To get EXTRA fancy you could add some vodka. A splash or so. A shot or two. Blend it all up and voila! Boozy frozen strawberry lemonade, that is only three ingredients with the booze. 

THIS IS SO SIMPLE.

2 ingredient frozen strawberry lemonade

Right now I’m having a love affair with the Costco organic lemonade, so that’s what I use. I’ve tried it with Simply Lemonade which I also like. I never use a frozen lemonade concentrate – just the frozen berries. And depending on the brand of lemonade you use, you may need a few more strawberries or even a drop of honey.

AND! You can obviously use other kinds of frozen fruit here too. Blackberries! Blueberries! Peaches! Mango! They all sound delish, right?

2 ingredient frozen strawberry lemonade

Can you tell how obsessed I am with this ridiculously simply “recipe?”

2 ingredient frozen strawberry lemonade

I just love a good slushy drink!

I’m not one to order a frozen margarita since I love those on the rocks, but other frozen drinks always entice me. This is a super fun way to enjoy the last six weeks of hot hot summer at home. Blend one of these up and sit on the patio – and you can even do it during the day with this non-alcoholic version. No happy hour required! Reminds me of my lemonade frosé without the rosé.

Plus, the kids love it. It makes everyone feel like a kid again!

2 ingredient frozen strawberry lemonade

Frozen Strawberry Lemonade

Print

Frozen Strawberry Lemonade

This frozen strawberry lemonade could not be easier! It only has two ingredients and comes together super fast. Perfect for summer!
Course Drinks
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 2 cups lemonade
  • 16 ounces frozen strawberries
  • lemon wedges, for serving
  • fresh mint, for serving

Instructions

  • Combine the lemonade and strawberries in a blender. Blend until smooth and frozen. Pour into glasses and garnish with a lemon wedge and fresh mint!

2 ingredient frozen strawberry lemonade

I’d like to float on that strawberry raft.

The post 2 Ingredient Frozen Strawberry Lemonade. appeared first on How Sweet Eats.

Strawberry Hand Pies

Strawberry Hand Pies

Strawberries are in season and the ones I’ve had this year taste better than ever. I’ve been eating them on my cereal and churning them into ice cream, as well as making classics like strawberry shortcake. Strawberries are often incorporated into dishes where they don’t have to be cooked, since the juicy …

The post Strawberry Hand Pies appeared first on Baking Bites.

Strawberry Hand Pies

Strawberries are in season and the ones I’ve had this year taste better than ever. I’ve been eating them on my cereal and churning them into ice cream, as well as making classics like strawberry shortcake. Strawberries are often incorporated into dishes where they don’t have to be cooked, since the juicy berries give off a lot of liquid and tend to lose their shape and jewel-like color when baked, but even though their look changes, strawberries become even deeper in flavor when cooked, so you shouldn’t hesitate to try baking with them this summer.

These Strawberry Hand Pies have a very simple filling that uses up lots of fresh strawberries. Unlike my Fresh Strawberry Pie, this filling is cooked before the pies are assembled. The cooked berries are tender and very flavorful, surrounded by a lightly sweetened sauce that is made with juice from the berries. Combined with the buttery pastry, this is one pie that it is hard to pass up! As an added bonus, they’re also very easy to make and take far less time than most full-sized pies, as both the assembly time and baking time are much shorter. These are a huge hit at summer gatherings at my house, where everyone can simply grab a pie off of a plate and eat them out of hand while enjoying a warm summer evening.

Strawberry Hand Pies

You may have a little bit of the strawberry filling mixture left over after making your hand pies. I make a little extra because I would rather have a spoonful or two more than I need than to run out. You could use it up by making slightly smaller pies and squeezing an extra one out of the dough if you are set on using it in a pie. If not, it can be spooned over ice cream, waffles or pancakes to make a perfectly summery topping. It can also be eaten with a spoon.

The pies are at their very best on the day that they are baked, though the pastry should remain fairly crisp for a day or two after baking. The pies can be warmed up in the oven if you want to recreate that fresh-from-the-oven feeling. Since this recipe makes a fairly small batch, it is worth noting that it can be doubled or tripled if you want to make enough to serve a crowd. If you are going to make more than that, you’ll probably have to increase the cornstarch slightly just to ensure that you can soak up all that extra strawberry juice!

Strawberry Hand Pies
1 1/2 cups diced strawberries
1/4 cup sugar
1/8 tsp salt
1 tbsp cornstarch
dough for one 9-inch pie crust
cream or milk, for topping
coarse sugar, for topping

In a medium bowl, toss together strawberries, sugar, salt and cornstarch. Transfer mixture to a large skillet and cook, over medium heat, until strawberries are tender and the strawberry juice/sauce has thickened. Set aside to cool to room temperature.

Preheat oven to 400F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the pie dough into a large square (10×10-inches) or a rectangle (5×20-inches). Divide dough into five even (5×5-inch) squares. Transfer squares of pastry onto the prepared baking sheet.
Spoon about 2 1/2 tablespoons of strawberries onto half of each square of pastry, then fold the extra pastry up and over the filling. Pinch the edges together firmly and crimp with a fork.
Use the tip of a sharp knife to cut 2-3 vents in the top of each pie. Brush pies with milk/cream and sprinkle generously with coarse sugar.
Bake for 20-24 minutes, until pies are golden brown and strawberry juice is bubbling through the vents on top of the pies.

Makes 4.

The post Strawberry Hand Pies appeared first on Baking Bites.

Should You Wash Strawberries in Salt Water? We Asked a Food Scientist.

If you’re like us, every time you hear about a kitchen hack—whether it’s advice from grandma or trending on TikTok—you wonder: But does it actually work? In The Kitchen Scientist, we’re asking author Nik Sharma (whose new book, The Flavor Equation, com…

If you're like us, every time you hear about a kitchen hack—whether it's advice from grandma or trending on TikTok—you wonder: But does it actually work? In The Kitchen Scientist, we're asking author Nik Sharma (whose new book, The Flavor Equation, comes out in October!) to put it to the test.


I’d read a few reports about folks washing strawberries in salt water to get rid of worms and other types of bugs, but hadn’t considered doing it myself. To be honest, washing with tap water has never let me down.

Read More >>

Triple Berry Chickpea Crunch Salad.

Summer hasn’t really started until you make a triple berry salad. This beauty is loaded with lots of my favorite ingredients, tastes incredible and is perfect for your 4th of July weekend. Even if you’re just hanging out at home! Remember when I shared the blueberry summer salad and told you that I already had […]

The post Triple Berry Chickpea Crunch Salad. appeared first on How Sweet Eats.

Summer hasn’t really started until you make a triple berry salad.

triple berry chickpea crunch salad

This beauty is loaded with lots of my favorite ingredients, tastes incredible and is perfect for your 4th of July weekend.

Even if you’re just hanging out at home!

blueberries, blackberries, strawberries

Remember when I shared the blueberry summer salad and told you that I already had made a berry salad for summer that I loved? Well here we are!

This is it. 

The blueberry summer salad is definitely more of a side salad and one that can be a summer house salad to essentially go with anything. 

cinnamon crunch chickpeas

This triple berry salad is more of an entree salad. One that is filling and satisfying with more hearty ingredients. Works for dinner tonight if you wish. 

With that being said, it’s still definitely a salad that you could take to a picnic! Or a gathering with friends. Like one big potluck salad, if you will. 

triple berry salad

This isn’t the first triple berry salad I’ve made. Years ago, I created this one to get myself to eat more kale. IT WORKED.

There’s something about the strawberry + blueberry combo that is just so good. So wonderfully summery. I find that with those two berries, blackberries, raspberries or even cherries work.

triple berry chickpea crunch salad

And let’s talk about those chickpeas!

Cinnamon crunch chickpeas to be exact. One of my favorite things ever ever ever.

I prep roasted chickpeas nearly every week. They are a staple on a lot of my salads. These ones are cinnamon-y with a slight hint of heat. They are super crisp and delish and add incredible texture to the salad. They also add satiety, making this a great salad for dinner too!

The chickpeas, combined with the avocado and sunflower seeds (hello, more crunch) add so much to this bowl.

triple berry chickpea crunch salad

Now… what to drizzle on top?

One of my favorite dressings to make is a shallot vinaigrette. I have lots of them here on the blog. And I usually prefer using a shallot dressing over adding raw onion to my salads. You may think they are the same thing, but they totally aren’t! 

In the vinaigrette, the shallots marinate a bit and get softer, losing some of the tangy, spicy bite. They almost turn into pickled onions, which you know I adore.

triple berry chickpea crunch salad

Please put it on the must-make list!

triple berry chickpea crunch salad

Triple Berry Salad with Cinnamon Crunch Chickpeas

Print

Triple Berry Crunch Salad

This triple berry salad is topped with cinnamon crunch chickpeas and the most delicious shallot vinaigrette. Perfect for summer!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 to 6 people
Author How Sweet Eats

Ingredients

cinnamon crunch chickpeas

  • 1 14 ounce can chickpeas, drained and rinsed
  • 1 teaspoon olive oil
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • pinch cayenne pepper

salad

  • 8 to 10 cups spring greens
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1 cup blackberries
  • 1 avocado, thinly sliced
  • ¼ cup roasted sunflower seeds

shallot vinaigrette

  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 shallot diced
  • 1 garlic clove minced
  • pinch salt and pepper
  • 1/3 cup olive oil

Instructions

cinnamon crunch chickpeas

  • Preheat the oven to 425 degrees F.
  • Pat the chickpeas completely dry with a paper towel. Place them on a baking sheet and toss with the olive oil, cinnamon, salt and cayenne. Roast for 25 to 30 minutes, tossing once or twice during cook time.

salad

  • To assemble the salad, season the greens with a pinch of salt and pepper. Toss in the berries and the avocado. Drizzle on the dressing and toss the salad a few times. Top with the crunchy chickpeas and sunflower seeds. Serve!

shallot vinaigrette

  • Whisk together the vinegar, honey, mustard, shallot, garlic, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!

triple berry chickpea crunch salad

Those avocado wedges though.

The post Triple Berry Chickpea Crunch Salad. appeared first on How Sweet Eats.

Berry Caprese Salad

This beautiful Berry Caprese Salad is a great simple salad for summertime! It only takes 10 minutes to make and Is the perfect side dish for Memorial Day, the 4th of July, Labory Day, or any day! During the hot summer months, I only want to eat salads,…

This beautiful Berry Caprese Salad is a great simple salad for summertime! It only takes 10 minutes to make and Is the perfect side dish for Memorial Day, the 4th of July, Labory Day, or any day! During the hot summer months, I only want to eat salads, watermelon, and ice cream. Ok, let’s go…

The post Berry Caprese Salad appeared first on Two Peas & Their Pod.

Strawberry Waffles

Strawberry waffles are the best breakfast treat! Drench these fluffy waffles with a bright and tangy homemade strawberry sauce. Here’s a breakfast treat that will blow you away: strawberry waffles! This stunning recipe is easy to make and full of flavor, perfect for Sunday brunch or any time you need to impress.The waffles are perfectly fluffy, full of big flavor with a short ingredient list. And the strawberry sauce…it’s thick and sweetened with maple, full of beautiful strawberry flavor. This recipe has a healthy spin: it’s not too sweet and the waffles made of all plant based ingredients. Serve it up for guests or your significant other, you’ll earn major points. How to make strawberry waffles: some tips! These strawberry waffles are simple to make using ingredients you likely already have on hand! They’re full of plant-based ingredients and have just the right sweetness: they’re not too sugary! Based on our healthy vegan waffles, they’re customizable so you can make them plant based or use regular dairy milk. Here’s what to know about these waffles: Make the strawberry sauce first, or in advance. Speed up the process by making the sauce in advance: or make it right before the waffles. […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Strawberry waffles are the best breakfast treat! Drench these fluffy waffles with a bright and tangy homemade strawberry sauce.

Strawberry waffles

Here’s a breakfast treat that will blow you away: strawberry waffles! This stunning recipe is easy to make and full of flavor, perfect for Sunday brunch or any time you need to impress.The waffles are perfectly fluffy, full of big flavor with a short ingredient list. And the strawberry sauce…it’s thick and sweetened with maple, full of beautiful strawberry flavor. This recipe has a healthy spin: it’s not too sweet and the waffles made of all plant based ingredients. Serve it up for guests or your significant other, you’ll earn major points.

How to make strawberry waffles: some tips!

These strawberry waffles are simple to make using ingredients you likely already have on hand! They’re full of plant-based ingredients and have just the right sweetness: they’re not too sugary! Based on our healthy vegan waffles, they’re customizable so you can make them plant based or use regular dairy milk. Here’s what to know about these waffles:

  • Make the strawberry sauce first, or in advance. Speed up the process by making the sauce in advance: or make it right before the waffles. It takes only 15 minutes to whip up, and you can use some of the simmering time to make the waffles.
  • Use your favorite non-dairy milk OR dairy milk for the waffles. These waffles are dairy free and vegan if you use oat milk or almond milk. You can also use dairy milk if it’s all that you have on hand!
  • This recipe makes 4 standard waffles or 2 Belgian. Note this when you go to pour the batter in your waffle iron. More on Belgian waffles below…
Strawberry waffles

Strawberry sauce seals the deal!

The star of this strawberry waffles recipe is this Easy Strawberry Sauce! It’s naturally sweet and made with pure maple syrup. It’s a chunky, thick sauce that cooks down into a beautifully glossy compote. You can keep the berries chunky as you see in the photos, or mash them with a spoon to help them break down more during cooking. Here’s the basic idea behind this strawberry sauce:

  • Slice: Slice the strawberries.
  • Simmer: Simmer them with maple syrup. If you’d like a less chunky sauce, mash the berries as it cooks.
  • Thicken: Pull out a bit of the sauce and mix it with cornstarch (this avoids clumping). Then stir it back in and heat until the sauce thickens. The total simmer time is only 10 minutes!
Strawberry sauce

Tip: find the ripest berries possible

It goes without saying that this strawberry sauce is best with the ripest, most beautiful red strawberries. If you can find local strawberries, that’s even better! The flavor is unreal. If you don’t have access to local berries, simply find the ripest strawberries you can at the grocery store. You’ll thank us later!

Standard waffles vs Belgian waffles

You can make these strawberry waffles with a standard waffle maker or as Belgian waffles. Our preference? Belgian waffles all the way. They’re taller and fluffier, they look prettier and are more fun to eat. Here’s the breakdown:

  • Belgian waffles are twice as large as regular waffles: they’re thicker with a deeper grid pattern. Because they’re taller, they look more impressive and have a fluffier texture. If you’re eating Belgian waffles, remember that a serving size is 1/2 of the waffle.
  • Standard waffles are thinner: about 1/2-inch thick. If you’re making a standard waffle, the serving size is one waffle.

Looking for a waffle iron? Here’s a Belgian waffle iron we recommend.

How to make strawberry waffles

Make ahead instructions for strawberry waffles

Want to take all the morning work out of these strawberry waffles? It’s easy to whip up the sauce and waffles ahead of time. Or, you could make a double batch of waffles and save more for later. The strawberry sauce makes 8 servings, so you’d also have enough sauce for later. Here’s what to do:

  • Strawberry sauce storage & reheating: Make the sauce following the instructions below. Then place it in a sealed jar and refrigerate for up to 1 week (or freeze for 6 months). Warm on the stovetop or in the microwave before serving.
  • Waffles storage & reheating: Make the waffles, then let them cool completely on a wire rack. Once they’ve cooled, stack the waffles in a freezer-safe baggie. They’ll keep for up to 3 months. To reheat waffles, pop them into the toaster and cook them on a low setting two or three times. Or warm them on an oiled baking sheet in a 300 degree oven.

Variation: make them gluten free!

Need a gluten free waffles recipe? Make these healthy strawberry waffles a gluten free recipe by using one of the recipe below, then topping with the easy strawberry sauce. Here are some options:

Strawberry waffles

This strawberry waffles recipe is…

Vegetarian, vegan, plant-based and dairy-free. For gluten free, go to Fluffy Gluten Free Waffles or Sweet Cornbread Waffles.

Print
Strawberry waffles

Best Strawberry Waffles


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.71 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegan

Description

Strawberry waffles are the best breakfast treat! Drench these fluffy waffles with a bright and tangy homemade strawberry sauce.


Ingredients

For the strawberry sauce (makes 8 servings)

  • 1 pound strawberries
  • 6 tablespoons maple syrup
  • 2 teaspoons cornstarch

For the waffles (makes 4 servings)

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour (or substitute all purpose)
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup neutral oil
  • 1 1/2 cups milk, oat milk or almond milk
  • 2 teaspoons vanilla extract

Instructions

  1. Make the strawberry sauce: Hull and slice the strawberries. Add the berries to a small saucepan with the maple syrup and cook over medium heat, stirring occasionally while it bubbles gently. After about 5 to 7 minutes when strawberries start to break down, remove 2 tablespoons of sauce that has formed in the pan and whisk together with the cornstarch. Add it back to the pan and stir until thickened, about 3 minutes. Makes 8 servings. You can make ahead or store leftovers in a sealed container refrigerated for up to 1 week, or cool and freeze up to 6 months.
  2. Make the waffles: Preheat the waffle iron to the high heat setting.
  3. In a medium bowl, mix the all purpose flour, whole wheat flour, baking powder, sugar, cinnamon, and kosher salt until thoroughly combined.
  4. In another bowl, whisk the oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and mix gently until the batter is mostly smooth.
  5. Immediately, add the batter (1 1/4 cups for a Belgian waffle maker and a little over 1/2 cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on an oiled baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 200°F oven to keep warm. Serve with strawberry sauce (and if desired, peanut butter to add protein and a PB&J vibe).
  6. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American

Keywords: Strawberry Waffles

More waffles recipes

Are you a waffle lover? Us too. Here are a few more waffle recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Strawberry Shortcake Trifle with Homemade Vanilla Bean Pudding.

I’m calling this the summer of the strawberry shortcake trifle. If you’ve been following my week in the life posts, then you know that this is basically the YEAR of the trifle for me. Not only the summer. They are just so good. They taste like 1995 is the best way possible. So nostalgic and […]

The post Strawberry Shortcake Trifle with Homemade Vanilla Bean Pudding. appeared first on How Sweet Eats.

I’m calling this the summer of the strawberry shortcake trifle.

strawberry shortcake trifle

If you’ve been following my week in the life posts, then you know that this is basically the YEAR of the trifle for me. Not only the summer. They are just so good. They taste like 1995 is the best way possible. So nostalgic and wonderful, which is exactly what we all want and need while quarantined. Right?!

Also. I’ve wanted to make a strawberry shortcake cake for months. I was waiting until strawberries came in season, and then my sister-in-law made the most amazing berry trifle over memorial day weekend. And I couldn’t stop thinking about it. So this is how I meshed the two!

fresh picked strawberries

See, I’ve had an obsession with strawberry shortcake anything since I was a kid. Like a little little kid. Probably five or six? I watched strawberry shortcake cartoons and then I had the dolls too. And all I can remember is that they SMELLED LIKE CAKE. Does anyone else remember this? It had to be in the very late 80s or early 90s. And when I think about my toys from childhood, strawberry shortcake anything is all I remember. 

I was crazy over it. 

So naturally, I want all the strawberry shortcake recipes. Because if I haven’t screamed it from the rooftops enough, strawberries are my favorite fruit and they are divine when in season.

fresh vanilla whipped cream

The best part of a trifle is that you can use all homemade ingredients or store bought in a pinch. 

The past few weeks, I’ve done it both ways. So here are my thoughts!

I highly suggest buying the pound cake. Store bought pound cake is pretty darn good and if it’s not, it will be blanketed with vanilla pudding and whipped cream. I’ve also made it the “city girl trifle” way, which is where you make a syrup with orange liqueur and and sugar and then brush it over the cake. Wowza it’s good. It’s a great way to save store bought cake too.

I’ve made both boxed pudding and homemade pudding. This version has homemade vanilla bean pudding and it’s incredible. Silky but thick, rich but light at the same time. Tastes like heaven!

layered strawberries and pound cake

I also always make my own whipped cream. And I tend to add vanilla extract or vanilla bean paste to it, but no sweetener or sugar. I love it this way because the hint of vanilla is so… pure. Not sugary sweet or fake. It also cuts the sweetness of the pudding and cake.

My favorite thing about this treat is that the strawberries are the sweetest part. YES. Perfectly juicy and sweet when in season – they almost taste like candy. Folded into the whipped cream and pudding with bits of the fluffy cake… OMG.

I don’t even know how to describe it!

It’s so summery. So fresh. So wonderful. 

strawberry shortcake trifle

Of course – you can do this with any type of berry! You can also do a fun mix of berries for a whole red, white and blue theme. You can throw this together in MINUTES if you use store bought ingredients. If you make your own whipped cream, you can still throw it together pretty quickly. And it’s looks so fancy. 

If you don’t have a trifle dish, use a large glass bowl. Or make individual trifle parfaits in glasses. It’s so easy.

layered pound cake and whipped cream

It’s such a crowd pleaser and everyone flips over it. Especially because it’s 2020 and we all forgot how much we love a good trifle. 

strawberry shortcake trifle

Strawberry Shortcake Trifle

Print

Strawberry Shortcake Trifle

This strawberry shortcake trifle is made with buttery pound cake, homemade vanilla pudding and vanilla whipped cream! It is divine.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8 people
Author How Sweet Eats

Ingredients

  • 1 (9x5 inch) pound cake, cut into cubes (about 12 ounces)
  • 2 cups vanilla bean pudding recipe below (or 1 (5oz) box of instant vanilla pudding)
  • 2 to 3 cups whipped cream recipe below
  • 3 cups sliced or quartered fresh strawberries
  • fresh strawberries for garnish optional

vanilla bean pudding

  • 2 cups cold whole milk
  • 3 tablespoons cornstarch
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
  • 1 tablespoons butter

vanilla whipped cream

  • 2 cups cold whipped cream
  • 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract

Instructions

trifle

  • Layer a few pound cake cubes and strawberries on the bottom of the trifle dish. Top with a layer of vanilla bean pudding and then whipped cream. Repeat with the cake cubes and strawberries. I like to repeat the layers 3 or 4 times. Top with whipped cream and fresh strawberries if you wish!
  • This is ready to serve immediately after making, however, you can also make it ahead of time. If you make the homemade pudding and whipped cream and want to make it ahead, I suggest making the whole trifle the morning of and storing it in the fridge. If you choose to use a refrigerated whipped topping, you might be able to get away with making it the night before. Just be sure to store it in the fridge!
  • If you don’t have a trifle dish, you can easily use a large bowl to make this.

vanilla bean pudding

  • Fill a shaker cup with the milk and add the cornstarch. Seal the cup and shake for at least 30 seconds. Pour the mixture into a saucepan. Add the sugar and salt. Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Remove it from heat and stir in the vanilla bean paste or extract (or both!) and the butter until melted.
  • Let the pudding cool to room temperature. You can use it at room temp or store it in the fridge until you’re ready to use.

vanilla whipped cream

  • Place the heavy cream and vanilla paste (or extract) in a bowl of your electric mixer fitted with the whisk attachment. You can also use an electric hand mixer if you wish. Beat on medium speed until soft peaks form.

Notes

pudding method from allrecipes

strawberry shortcake trifle

It’s the best feeling to serve a messy dessert.

The post Strawberry Shortcake Trifle with Homemade Vanilla Bean Pudding. appeared first on How Sweet Eats.

Strawberry Margarita

I have another recipe on the site for Strawberry Margaritas that uses fresh strawberries, but this recipe uses strawberry-infused vermouth, which I had on hand after making a Strawberry Spritz. I like it so much, I decided to give it a go in a Margarita. It worked so well, even better than expected, that I just had to share. I think you’ll like it, too….

I have another recipe on the site for Strawberry Margaritas that uses fresh strawberries, but this recipe uses strawberry-infused vermouth, which I had on hand after making a Strawberry Spritz. I like it so much, I decided to give it a go in a Margarita. It worked so well, even better than expected, that I just had to share. I think you’ll like it, too.

Continue Reading Strawberry Margarita...

Strawberry Spritz

Recently I started reaching for my bottle of Vermouth Blanc more and more. I had opened it to make an El Presidente cocktail, but during an interview on my IG Live channel with Pierre-Olivier Rousseaux, owner of Dolin distillery in France, he remarked that their Chambéryzette apéritif, made in the French alps, could be made at home, anywhere, with fresh strawberries and white vermouth. So…

Recently I started reaching for my bottle of Vermouth Blanc more and more. I had opened it to make an El Presidente cocktail, but during an interview on my IG Live channel with Pierre-Olivier Rousseaux, owner of Dolin distillery in France, he remarked that their Chambéryzette apéritif, made in the French alps, could be made at home, anywhere, with fresh strawberries and white vermouth. So I took the plunge and made a batch myself.

Continue Reading Strawberry Spritz...