Strawberry Trifle

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Strawberry Trifle

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Published prior to 2008

This attractive and refreshing dessert served with a cup of steaming black coffee and is sure to disappear quickly.

The Cake
6 large eggs, at room temperature
1/2 teaspoon salt
1 to 1 1/4 cups sugar (your sweet tooth will make this call)
1/2 cup low-fat milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon baking powder
1 1/2 cups King Arthur 100% White Whole Wheat Flour

The Fruit
3/4 cup sugar
1/4 cup water
1/2 teaspoon cinnamon
1 1/2 quarts strawberries

The "Custard"
1 quart vanilla (or other flavored) nonfat yogurt

Preheat your oven to 325°F. Separate the egg whites and yolks into two medium-sized mixing bowls. Beat the whites with the salt until they've peaked, then gradually beat in half the sugar. Set them aside. Without cleaning your beaters, beat the yolks with the remaining sugar until they're thick and light yellow. Blend in the milk and flavorings. In a small bowl, mix the flour with the baking powder. With a whisk, blend the dry ingredients into the egg yolks, then fold in the egg whites. Divide this mixture into two barely greased 8-inch cake pans (with 2-inch sides, if you have them). Bake for 30 to 35 minutes. Cool on a wire rack.

Wash and slice strawberries. Gently mix above ingredients together. Set aside.

The "Texture": 2 to 3 cups sliced or slivered almonds toasted at 350°F for 5 to 10 minutes (depending on how much crunch you want; if you don't want any, leave them out).

To "Assemble": Cut each cake in half horizontally. Pour 1/2 to 1 cup of fruit on the bottom of the trifle or other appropriate bowl. Place a bottom layer of cake atop the fruit. This is the only piece that you may have to coerce into place. On top of this, *spread another layer of fruit, then a thick layer of yogurt and a sprinkling of almonds. Place another layer of cake on top of this and continue from the "*" until you have three cake layers. Top this off with fruit or yogurt and with a final sprinkling of almonds. Cover tightly and refrigerate for at least two hours to allow the juices to saturate the cake and the flavors to meld. Use any remainders for a child's trifle. Yield: 15 servings.

Nutrition information per serving (3/4 cup, 234g): 372 cal, 15g fat, 14g protein, 22g complex carbohydrates, 23g sugar, 6g dietary fiber, 111mg cholesterol, 188mg sodium, 603mg potassium, 26mg vitamin C, 2mg iron, 273mg calcium, 345mg phosphorus. Note: by leaving out the almonds, you'll cut the calories per serving from 372 to 223, and the fat grams from 15 to 3 (wow!).