Recipe Of The Day: Strawberry & Cream Trifle

Summer is here!

Let us set the scene; it's the Friday before Memorial Day, summer is here, and your half-hearted offer of, "Let me know what I can bring!" was met with, "How about a dessert?". Don't hit the panic button just yet, we've got you covered! 

Enter this Strawberry and Cream Trifle which we developed in partnership with Driscoll's Organic Strawberries. We macerated the berries in a touch of sugar, vanilla and cardamom to enhance their natural flavor and even used the tops to make an herbaceous infused whipped cream.  

As for the cake, we made a homemade chiffon cake (because we're fancy like that!) but you could totally take a short cut and use a store-bought pound cake, or make a yellow boxed cake! Want to see us make this on FeedfeedTV live from our Brooklyn test kitchen? Click here!
Ingredients Needed:

For the cake:
3 cups cake flour
3 tsp. baking powder
1/4 tsp. salt
3/4 cup canola, vegetable, or grapeseed oil
1-1/2 cups granulated sugar
Zest of 2 lemons
9 egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons water
12 egg whites
3/4 teaspoon cream of tartar

For the strawberries:
1 lb Driscoll's Strawberries, hulled and sliced
1/4 cup granulated sugar
1 vanilla bean, scraped
Juice of one lemon
Pinch of salt
Pinch of cardamom

For the Whipped Cream:

2 cups heavy cream
Strawberry tops and trimmings from 1 lb of Driscoll's Organic Strawberries, rinsed and dried
¼ cup granulated sugar
2 tsp vanilla extract

Looking for more ways to use in season Strawberries?  Check out a few of our favorites that are perfect for Memorial Day Weekend!
Get 25+ Recipes Featuring Strawberries!
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