These strawberry and cream trifles are perfect for a spring picnic. They are loaded with strawberry goodness and laced with the perfect custard!
Good morning and happy almost Friday everyone! It has been such a long week. It is officially the last week of the semester (except for next week’s finals), and I couldn’t be more excited. Getting back into the school mode has proven to be quite the challenge after working from home for so long, but it has also been super exciting as well. I definitely have felt a sense of accomplishment these past few months, and I’m really excited to continue throughout the summer and next year. Even though I haven’t had AS MUCH time to cook and bake, I have had the chance to whip up a few things lately, and because the end of the semester is almost here, I thought I’d reward myself with these strawberry and cream trifles!
If you love super creamy and springy desserts, this one is for you. It is so luscious you guys. The strawberries really have a spunky pop of flavor from the fragrant chamomile, and the custard is so light and the perfect compliment to the strawberries. This recipe is a must for the upcoming warmer months, and I hope you enjoy it as much as I do!
Beer At first I had a really difficult time pairing these trifles with a beer. There are definitely a couple of different ways you can go depending on your preferred tastes. A Quad or Trippel would be the perfect pairings if you like these styles of beer. If their Belgian-ness is too much for you, then a porter will do the trick. A porter tends to have maltier characteristics and gives you a really creamy mouthfeel that will really compliment the smooth texture of the custard. Whichever way you go, pairing with the perfect beer is a must!
Strawberry and Cream Trifles
Strawberries and Cream Trifles
Servings:
10 servingsNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Strawberry Chamomile Jam
- 1 1/2 lb strawberries hulled, slice half of them
- 1 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp ground chamomile flowers
Vanilla Custard
- 4 egg yolks
- 1/2 cup + 1/4 cup brown sugar
- 3 tbsp cornstarch
- 1 cup whole milk
- 3 oz softened cream cheese
- 6 oz softened goat's cheese
- 1 tsp lemon juice
- 1 tsp vanilla extract
- pinch of salt
Whipped Cream
- 1 cup heavy cream
- 1/4 cup confectioner's sugar
- 1 tsp vanilla extract
Serve with:
- store-bought angel food cake, cubed
Instructions
Strawberry Chamomile Jam
- In a medium bowl combine the half of the strawberries that aren't sliced, granulated sugar, lemon juice, and chamomile. Toss to combine and place in the fridge to marinate for an hour.
- Remove from the fridge and transfer the berries to a heavy-bottomed saucepan. Cook on medium heat for about 15 minutes or until the strawberries begin to break down and it starts to look jam-like. Break down the strawberries with a wooden spoon if needed. Stir in the sliced strawberries and transfer to an airtight container. Refrigerate until you are ready to serve.
Vanilla Custard
- Whisk together the egg yolks, 1/2 cup brown sugar, and cornstarch. Set aside.
- In a heavy-bottomed saucepan, add the milk and remaining 1/4 cup brown sugar. Whisk and bring to a low boil. Remove from heat.
- Temper the milk into the egg yolk mixture by adding a tablespoon at a time, whisking after each addition. After you've added about 2-3 tablespoons, very slowly pour the rest of the milk into the mixture. Whisk continuously and transfer back to the saucepan.
- Bring the mixture to a simmer and allow the custard to thicken. Be careful not to over simmer or clumps may form. Strain the custard through a mesh strainer, whisk in the lemon juice, vanilla extract, salt, cream cheese and goat's cheese, cover, and refrigerate to thicken. This will take between 2-4 hours.
- Meanwhile, prepare your whipped cream.
- Combine the heavy cream, confectioner's sugar, and vanilla extract in a large bowl. Mix with a hand mixer until the mixture is thick. Cover and refrigerate.
- When the custard has slightly thickened and chilled, fold in half of the whipped cream gently. At this point you may place it back in the fridge to chill some more or start assembling your trifles.
- Assemble your trifles by layering strawberry and chamomile jam, vanilla custard, whipped cream, and angel food cake in small jars or glasses. Serve immediately and enjoy!
