Walnut Strawberry Shortcake Trifle
Description
Savor the layers of decadent strawberry shortcake trifle; a delightful medley of juicy strawberries, fluffy biscuits, dairy-free whipped cream, and crunchy walnuts, creating a tempting symphony of flavors and textures.
Ingredients
Vanilla Walnut Whipped Cream
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2 to 2 1/2 C California walnuts, divided
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1 C Water
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3 Tbsp Powdered sugar
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1 to 2 tsp Honey, divided
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1 tsp Vanilla extract
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Pinch of salt
Biscuits
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1 C Flour, all purpose
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3 Tbsp Sugar
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1 1/2 tsp Baking powder
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1/8 tsp Salt
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1/4 C Butter (cold, unsalted, and cut into small cubes)
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1/3 C Buttermilk
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1/2 tsp Vanilla extract
Strawberries
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1 Lb. Strawberries, hulled and quartered
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1 Tbsp Granulated sugar
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Optional garnishes: Toasted & roughly chopped California walnuts and fresh, halved strawberries.
PREPARATION
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To prepare Vanilla Walnut Whipped Cream, puree 2 cups walnuts and water in a blender for 2 minutes or until very light and fluffy.
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Add powdered sugar, 1 teaspoon honey, vanilla and salt and
blend for 30 seconds. Add the remaining teaspoon honey if you prefer a sweeter taste. To achieve a thicker whipped cream, add the remaining 1/2 cup walnuts and puree until light and fluffy. -
Store tightly covered in the refrigerator until ready to use, may be made up to 2 days ahead.
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To prepare biscuits, preheat oven to 400°F and line a large baking sheet with parchment paper.
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Stir together flour, sugar, baking powder and salt in a medium bowl. Add butter and cut in with a pastry blender or your fingertips until butter is in very small pieces.
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Stir in buttermilk and vanilla, mixing until a shaggy dough forms. Turn out onto a lightly floured board and knead lightly until the dough comes together, being careful not to overmix. (If dough warms too much, refrigerate for 1 hour before rolling and cutting.)
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Press into a 1-inch thick circle on a lightly floured board and cut into 8 circles using a 2-inch biscuit cutter, rerolling scraps as needed.
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Place biscuits on baking sheet and bake for 12 to 14 minutes or until lightly browned, let cool completely.
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Just before assembling, stir together strawberries and sugar. Let stand for 10 to 20 minutes or until berries are very juicy.
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To assemble, place half the biscuits in a trifle bowl or other clear bowl and top with half the strawberries and half the whipped cream. Repeat the layers.
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Garnish with toasted walnuts and strawberry halves, if desired.
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Recipe tip: Eight small biscuits made with refrigerated biscuit dough or 4 large brioche rolls cut in half may be used in place of the biscuit recipe.
NUTRITION
- Calories: 380 cal
- Total Fat: 27 g
- Saturated Fat: 6 g
- Polyunsaturated Fat: 15.1 g
- Monounsaturated Fat: 4.4 g
- Cholesterol: 15 mg
- Sodium: 240 mg
- Carbohydrates: 32 g
- Dietary Fiber: 4 g
- Total Sugars: 15 g
- Protein: 7 g
- Vitamin D: 0 mcg
- Calcium: 110 mg
- Iron: 2 mg
- Potassium: 260 mg