Individual Strawberry Lemon Trifles

By The Canadian Living Test Kitchen

Tested till perfect

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Individual Strawberry Lemon Trifles

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 405405 cal
pro 5 g5g pro
total fat 27 g27g total fat
sat. fat 16 g16g sat. fat
carb 39 g39g carb
fibre 3 g3g fibre
chol 96 mg96mg chol
sodium 311 mg311mg sodium
% RDI: -
calcium 1111 calcium
iron 66 iron
vit A 2929 vit A
vit C 7878 vit C
folate 77 folate

With store-bought cake, this dessert will be ready before you know it, making it a quick, no-fuss choice for a dinner party.

Ingredients

  • 8 cups hulled Strawberries , (about 2 lb/1 kg)8 cups hulled Strawberries, (about 2 lb/1 kg)
  • 1 pkg unflavoured gelatin 1 pkg unflavoured gelatin
  • 2-1/2 cups whipping cream 2-1/2 cups whipping cream
  • 2 tbsp icing sugar 2 tbsp icing sugar
  • 2 tbsp granulated sugar 2 tbsp granulated sugar
  • 1 tbsp lemon juice 1 tbsp lemon juice
  • 2 tbsp frozen lemonade concentrate , thawed2 tbsp frozen lemonade concentrate, thawed
  • 6 cups finely cubed angel food cake , (300 g cake)6 cups finely cubed angel food cake, (300 g cake)
  • 8 mint sprigs 8 mint sprigs

Preparation

In food processor or blender, puree 4 cups (1 L) of the strawberries; transfer to large bowl.

In small saucepan, sprinkle gelatin over 2 tbsp (25 mL) water; let stand for 5 minutes. Melt over medium-low heat, stirring often; stir into puree strawberries. Let cool in refrigerator, stirring occasionally around edge with rubber spatula, until consistency of raw egg whites, about 15 minutes.

Meanwhile, in separate bowl, whip cream with icing sugar. Remove 1 cup (250 mL) to small bowl; cover and reserve in refrigerator. Fold half of the remaining whipped cream into strawberry mixture; fold in remaining whipped cream. Refrigerate for 30 minutes.

Meanwhile, slice remaining strawberries into another bowl. Stir in granulated sugar and lemon juice; let stand until juicy, about 15 minutes.

In separate bowl, drizzle lemonade concentrate over angel food cake; toss and let stand for 5 minutes.

Evenly divide half of the whipped cream mixture among six 1-1/2-cup (375 mL) wineglasses or glass bowls, smoothing tops. Top with half of the cake mixture; top with half of the sliced strawberries. Repeat layers. Spoon reserved whipped cream on top; garnish with mint sprigs. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Source : Canadian Living Magazine: June 2003

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