Walnut Strawberry Shortcake Trifle

By California Walnuts
Total Time
30 Mins
Serves
8
Serving Size
1/8
Meal
Brunch Dessert
Course
Desserts

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.

Prep Time
30 Mins
Cook Time
0 Mins
Total Time
30 Mins
Calories
380
Total Fat
27
Saturated Fat
6
Polyunsaturated Fat
15.1
Monounsaturated Fat
4.4
Cholesterol
15
Sodium
240
Carbohydrates
32
Dietary Fiber
4
Total Sugars
15
Protein
7
Vitamin D
0
Calcium
110
Iron
2
Potassium
260

Ingredients

Vanilla Walnut Whipped Cream

  • 2 to 2 1/2 C California walnuts, divided
  • 1 C Water
  • 3 Tbsp Powdered sugar
  • 1 to 2 tsp Honey, divided
  • 1 tsp Vanilla extract
  • Pinch of salt

Biscuits

  • 1 C Flour, all purpose
  • 3 Tbsp Sugar
  • 1 1/2 tsp Baking powder
  • 1/8 tsp Salt
  • 1/4 C Butter (cold, unsalted, and cut into small cubes)
  • 1/3 C Buttermilk
  • 1/2 tsp Vanilla extract

Strawberries

  • 1 Lb. Strawberries, hulled and quartered
  • 1 Tbsp Granulated sugar
  • Optional garnishes: Toasted & roughly chopped California walnuts and fresh, halved strawberries.

Preparation

  1. To prepare Vanilla Walnut Whipped Cream, puree 2 cups walnuts and water in a blender for 2 minutes or until very light and fluffy.
  2. 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.
  3. Store tightly covered in the refrigerator until ready to use, may be made up to 2 days ahead.
  4. To prepare biscuits, preheat oven to 400°F and line a large baking sheet with parchment paper.
  5. 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.
  6. 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.)
  7. 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.
  8. Place biscuits on baking sheet and bake for 12 to 14 minutes or until lightly browned, let cool completely.
  9. Just before assembling, stir together strawberries and sugar. Let stand for 10 to 20 minutes or until berries are very juicy.
  10. 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.
  11. Garnish with toasted walnuts and strawberry halves, if desired.
  12. 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.