We recently attended a party at our good friend’s home in the valley where the temperatures have been extremely hot this summer. So with that in mind, I brought along a dessert that would be festive, not too heavy and delightfully tasty – after all we were celebrating our friends’ daughter’s high school graduation and college acceptance.
Strawberries are naturally sweet during the summer and I knew I wanted to make something with berries, but I didn’t want to bake a traditional pie or shortcake, so I went with a layered trifle instead. I decided to buy the Angel Food Cake at the grocery store to make my dessert preparation even easier and I wasn’t disappointed.
Angel Food Cake is made up of mostly egg whites and a little flour and has a spongy texture, which absorbs fruit and other flavorings nicely. I have a recipe for Angel Food Cake on my blog if you are interested in making yours from scratch. It’s not that baking this cake is difficult, I just wanted to give my oven the afternoon off.
This recipe for No-Bake Strawberry Angel Food Trifle is all about layering fresh strawberries, slices of cake and some freshly whipped vanilla cream. I decided to add a chocolaty touch with a few dipped strawberries and a drizzle of chocolate around the top for an even nicer presentation.
6 pints of sliced strawberries, leave 5 whole
1/3 cup sugar
juice of 1/2 lemon
2 angel food cakes, grocery store or homemade
2 cups heavy cream
1 tablespoons vanilla paste or 2 teaspoons vanilla extract + 2 tablespoons confectioner’s sugar
1/2 cup bittersweet chocolate, chopped
1. In a large bowl, add the strawberries, sugar and lemon juice. Lightly mash a half the berries and let the mixture sit on the counter to macerate (soak) for 20 minutes.
2. In a stand mixer or large bowl, whisk together cream and vanilla paste, until soft peaks. I love vanilla paste because the flavor is slightly more intense and perks up the cream, set aside. Cut the angel food cake into 1-inch slices and place 1/3 of the cake into a 6-quart clear bowl.
3. Spoon 1/3 of the berries and juices on top of the cake layer and top with 1/3 of the whipped cream.
3. Repeat the layering 2 more times, ending with whipped cream on top. Put the chocolate into a microwave safe bowl and heat on high for 45 seconds. Stir the chocolate until smooth. If you need to add a few seconds to loosen the chocolate a little more, go ahead just be careful not to burn it. Dip the remaining whole strawberries into the chocolate and place in the center of the trifle. Drizzle the remaining chocolate over the top and refrigerate until ready to serve, Enjoy!