Recipe: Mini Strawberry Trifles (using frozen pound cake)

MINI STRAWBERRY TRIFLES

1 (3.4-ounce) package instant vanilla pudding mix
2 cups cold milk
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
2 teaspoons confectioners' sugar
1 (10.75 ounce) loaf frozen pound cake
2 tablespoons cream sherry
1/2 cup chopped fresh ripe strawberries
8 whole medium-size ripe strawberries, for garnish

Prepare instant pudding according to package directions, adding 2 cups cold milk as directed. Stir in vanilla. Immediately place pudding in refrigerator to chill until needed.

Put your electric-mixer beaters in a medium-size mixing bowl and place bowl and beaters in the freezer for 1 minute. Pour whipping cream into chilled bowl and beat with electric mixer on high speed until cream has thickened, about 1 1/2 minutes. Stop machine and add sugar. Beat cream and sugar on high speed until stiff peaks form, 1 to 2 minutes more. Place whipped cream in refrigerator to chill.

Place 8 (2 1/2-inch) foil liners for cupcake pans on a serving platter and set aside.

Place frozen cake on a cutting board. Slice cake thinly into 16 slices that are about 1/4-inch thick. Cut a 2-inch round out of each slice, yielding 16 rounds. Generously brush one side of each round with sherry.

Place 8 rounds, sherry-side up, in foil liners. Dollop 1 tablespoon of chilled pudding on top of each cake round. Place 1 tablespoon chopped strawberries on top of pudding; then dollop with 1 tablespoon more pudding. Place remaining 8 cake rounds on top of pudding, sherry-side down. Cover platter with plastic wrap and chill cakes until time to serve.

Just before serving, slice whole strawberries. Top each trifle with a heaping tablespoon of whipped cream and garnish with 2 or 3 of the nicest strawberry slices.

Servings: 8
Source: Anne Byrn, Tribune Media Services