My grandmother, who we called “Mamaw,” was born in northeast Texas, a product of a pioneer family from the southern US that settled in Nacogdoches around the time of its founding in 1779. Like the rest of the family, Mamaw’s speech was peppered with colorful phrases and descriptions I often find myself remembering and sometimes using. It might be a bit strange to non-southerners hearing a reasonably educated man exclaiming “Oh fiddle!” or “Well the devil!” when things go wrong, or complaining that a person is “Just being contrary,” but those are phrases I’ve heard all my life. One of my favorites was a description of someone being “all blowed up like a ole toad frog.” The first time I heard it Mamaw was describing a properly austere lady who‘d imagined some slight from a friend, and sat in her chair at the party, looking very put-out, and pouting. She looked every bit like a toad that had been unhappily disturbed from its lair, puffing itself up with air in an attempt to look larger and more threatening. Altogether a rather comic image. I frequently think of that phrase as people today make self-centered and unreasonable demands, causing problems over some false, imagined, or insignificant detail, usually just to gain attention. In Mamaw’s vernacular, such a person was “Just being trifling” which meant that person was being insignificant, petty, foolish, or silly. It’s that “foolish” part I find intriguing. In English cuisine a “trifle” is a dessert with fruit combined with a custard and cake or cookie component. In the same vein, a “fool” is also an English dessert with a fruit component folded into a custard. Despite the similarities, I haven’t been able to find any connections in how the two desserts were named. In any event what follows is a recipe for a dessert my Mamaw would have loved, a Strawberry Trifle
Strawberry Trifle
Much like a Banana Pudding, a Traditional Strawberry Trifle is an assembled dessert, made from layered components that are individually desserts or dessert-like in themselves. I came up with the process for this trifle based on a number of different recipes I’ve tried in the past. I like it because it taste good, looks impressive, and there are several different ways you can make it. You can either go the totally homemade from scratch route, the store bought and assembled route, or any combination of steps in between. I’m giving you the method I follow, which is mostly store bought and assembled, which in my opinion gives the best result for the amount of time spent in the kitchen. If you are making it for a truly special event, or if you just feel like going to the effort, by all means feel free to make it totally from scratch. You will just need to come up with the recipes for the individual components like the pound cake, and custard for yourself.
As I stated above, a trifle is essentially an assembled dessert composed of three basic layers types, finished with whipped cream. Layer type one is a cake layer. Layer type two is a custard/pudding or pastry cream layer, and layer type three is a fruit layer. You can repeat the layers as many times as you want, but I tend to go the simple route of one layer each. The top is finished with whipped cream and garnished with fresh fruit. No matter which combination of methods you choose, this dessert does require a little preparation to make the assembly go quickly.
Variations: This recipe uses strawberries. You can substitute almost any berry, or berry blend. I imagine other fruits like peach, cherry or even mango would be good as well. For a more grown up version, sprinkle (don’t soak) about 2-3 tablespoons of good brandy or a fruit liqueur on each cake layer. The result is known as a “Tipsy Parson.”
You will need:
A trifle bowl. A traditional trifle bowl is clear glass, has nearly vertical straight sides, is about 8” in diameter and will hold about 120 ounces (that’s 15 cups) Most trifle bowls are footed, but it isn’t required.
Ingredients:
– A large store bought (16 oz) pound cake.
– 2 boxes (1.5 oz each) of Instant Vanilla Pudding, milk as required.
– 1 quart (about a pound and a half) fresh strawberries.. hulled.
– 1 15 ounce jar of strawberry preserves. I try to get an “all-fruit” no sugar added variety. Store brands are fine.
-1 pint Heavy Whipping Cream
– 1 to 2 Tablespoons sugar.
Preparation:
At least two hours prior, but preferably the night before, select about 6-8 small strawberries to be used as decoration, and set them aside. Slice the remaining strawberries and set them aside. In a medium to large bowl microwave the entire jar of strawberry preserves for 20-30 seconds to heat them slightly and “loosen them,” then gently stir the sliced strawberries into the preserves until everything is coated. This will help the fresh strawberries to give up some of their juice but not cook in a process called “maceration.” If you want to skip the preserves, add a cup of fresh sliced strawberries to the amount, stir in about a quarter cup of sugar, and let them sit in the refrigerator overnight. The results will just be a little more juicy.
The day of preparation, slice the pound cake into two inch cubes, or into “planks” about one inch thick and as long as the cake is wide. Set aside.
In a separate container, make the Instant Vanilla Pudding according to package directions, and set aside. I will ”short” the milk in the recipe by about 25% to give the pudding a little more body and concentrate the vanilla flavor. You don’t have to do this, its just a personal preference.
Assembly:
Line the bottom of the trifle bowl with no more than half of the cake pieces. Try to form a single solid layer across the bottom. Separate the remaining cake pieces into two equal groups.
Evenly spread about one third of the vanilla pudding over the cake.
Spoon about one third of the strawberry mixture over the top.
Jiggle the bowl to even out the layers. It doesn’t have to be perfectly flat.
Add another layer (half the remaining) pound cake distributed evenly. I place the ends of the planks against the outside of the bowl for visual interest.
Evenly spread another third of the pudding over the cake.
Spoon another third of the strawberries on top.
Jiggle to even out the layers.
Repeat with the remaining ingredients.
In a medium bowl, mix the heavy cream and sugar (to taste), and whip with a mixer until soft peaks form. I use less sugar because I prefer a less sweet topping. Sweeten it according to your preference. Yes… you can use canned whipped cream, it’s perfectly fine, I just think the fresh whipped tastes better.
Planning on using Cool Whip? …seriously? Just go buy a frozen strawberry cream pie.
Spoon half the whipped cream over the top, and refrigerate several hours or until ready to serve. It can be served immediately but I like it to sit so the flavors “meld” for a while… letting the pudding and strawberry juices soak into the cake layers.
Just before serving decorate the top with whole or sliced strawberries. Offer additional whipped cream for anyone who wants it.