It is the end of May and that means Strawberry Season is upon us! Sounds like a good reason to make a strawberry dessert!
Today for Buckeye Honda’s Foodie Friday we are making what some people would call a trifle and others would call a parfait, we don’t care what you call it, we prefer… Layered Awesomeness in A Big Bowl! We invite you to make one of these and let us know what you think of it, better yet take a picture and show us how yours looks. Follow us on Twitter, Facebook and Pinterest.
2 Quarts of Strawberries – If you really like strawberries get some more. Feel free to add in other berries such as blueberries or raspberries as well.
1 Loaf of Pound Cake, thawed – If you like to make your own that is great but Chef is a great cook but not a very good baker so we bought the kind you find in the freezer section of the grocery store.
Whipped Topping – We made our own (recipe included) but you could use the kind you find in the freezer section (ie. Cool Whip)
1 pkg of Instant Vanilla Pudding
1 pkg Cream Cheese, Softened
2 cups of 2% Milk
Step 2: Add some sugar to your strawberries. The amount that you use is up to you. For ours we used about 1/4 cup of sugar.
Step 3: If you are making your own whipped cream make it now! Go – Go Now and make it then come back.
Step 4: Mix the pudding and the milk. Mix it for about 2 minutes until it soft sets.
Step 5: Mix the cream cheese into the pudding mix.
Step 6: Fold about 1/2 cup of whipped topping into pudding mixture.
Step 8: Put half of the pound cake in the bottom of the bowl, then add a layer of strawberries and then half of the pudding mixture. Now repeat the layer process but do not use all of the strawberries and keep out 1 or 2 cubes of pound cake.
Step 9: Put the remaining strawberries on top around the outside, and then put a mound of whipped topping in the center. Crumble the remaining cubes of pound cake on top of whipped topping center.
Instructions for making homemade whipped cream.
Making your own whipped cream if great! It takes a little time and patience but the result is fantastic. You can try it on desserts or floated on-top of flavored coffees or hot chocolate. The difference is worth the effort.
2 cups Cold Heavy Cream or Heavy Whipping Cream. Either one of these will work.
2 teaspoon Vanilla Extract –Other extracts or flavorings (such as mint or chocolate) can be used as well.
Glass or Metal Bowl – If you do not have one it is OK but one of these is prefered.
Whisk or Hand Mixer
Step 1: Put the bowl, whisk, or metal beaters (if using a hand mixer) in the freezer for 30 minutes or more.
Step 2: Pour 2 cups of heavy cream in cold bowl, and start to beat it. Start slow.
Step 3: As the cream starts to thicken add in sugar and vanilla. You can use less sugar if you like and sugar substitute also works.
Step 4: As the cream thickens, turn the speed up. As it gets foamier, start checking for a soft peak, which is what you want. The peak should bend over at the top when you remove the whisk. As it gets close, slow down, because if it goes too far, it will lose volume, then clump and separate (essentially become butter).
Step 5: Taste it! If you think it needs more sugar add some, if you want more vanilla add some and then mix it up some more.
Step 6: Pat yourself on the back… you just made whipped cream.