1000 Foods (pgs. 31 – 32) for information, recipe is my own creation

            While British cuisine doesn’t have a great reputation abroad, desserts are an exception to this rule. Drool-worthy examples abound on the Great British Baking Show (which you should never watch while hungry), and one of the classics is trifle. Trifles also appear multiple times in the Harry Potter series, typically at celebrations, and in the second book, Harry even ends up wearing one.

            The specifics vary by recipe, but they always include cake or ladyfinger biscuits, custard and/or whipped cream, and fruit and/or jam. Basically something starchy, something creamy, and something fruity. British versions usually include sherry or another fortified wine. Originally, this was to help revive stale cake. With modern recipes this is unnecessary, but a lot of people like the taste. I omit this for a family-friendly version and clearer fruit flavor, bursting with berries and vanilla.

            Wine and liquor were once extremely common dessert flavorings. Since the 19^th Century, perhaps because of the temperance movement, vanilla has largely taken their place. Despite its boring reputation, vanilla blends extremely well with fruit, chocolate, caramel, cream, and pretty much anything else you might put in a dessert. For a beautiful, fresh, and surprisingly easy centerpiece, the essentials are a good pound cake, seasonal or frozen fruit, vanilla pudding, and homemade whipped cream.

            Strawberries make a particularly good trifle, because as the trifle sits in the refrigerator, the lightly sugared berries release lots of flavorful juice that soaks into the cake. If they aren’t in season, it’s better to use frozen, which tend to have a better flavor (and price) than the out-of-season fresh berries, which are usually picked underripe so they ship better and last longer on the shelf. This applies for any fruit, not just strawberries.

            Pound cake is another crucial ingredient, and you don’t have to make your own for success. The frozen Sara Lee pound cakes are excellent quality. I like to make my own vanilla pudding, but an instant mix still produces a special dessert if you’re crunched for time. Just avoid the sugar-free kind, and don’t make it with skim milk. And make your own whipped cream. It makes a huge difference, and with the cost of the spray bottles, it’s actually cheaper when you need a lot.

            For a full red, white, and blue effect, blueberries can be sprinkled over the top of the trifle or added between the layers. Since they don’t produce much juice, I usually stick with a strictly strawberry trifle, but I added them this time because they were in season and it was for the 4^th of July. Just make sure to layer the trifle in a glass bowl if at all possible, to show it off to full effect.

            Note that the quantities in the recipe are not always specified. This is because different serving bowls have varying capacity, and everyone has their own preference for how much of each ingredient to add.

            Ingredients:

• 1 pound cake, homemade or Sara Lee
• Strawberries
• 2 tablespoons sugar per quart of strawberries
• Vanilla pudding, homemade or from a mix
• Blueberries, optional
• 1 cup whipping cream
• 1 tablespoon powdered sugar per cup whipping cream
• ½ teaspoon vanilla per cup whipping cream

            Directions:

1. Hull and halve the strawberries, cutting any larger berries into quarters. Toss with the sugar and let stand while you prepare the other ingredients.
2. Cut enough of the pound cake into cubes to cover the bottom of the serving bowl.
3. Whip the cream with the powdered sugar and vanilla until soft peaks form.
4. Layer the cake cubes in the bottom of the serving dish. Top with the strawberries and drizzle any liquid over all.
5. Add the pudding over the strawberries, and top with the blueberries if using.
6. Finish the trifle with the whipped cream, decorating the top with fruit if desired.

            If strawberry season is over but you have fresh peaches or raspberries, I’m sure they would also make an excellent trifle. And as always, don’t forget to subscribe to get posts sent to your inbox for free.