Using Up Strawberries for Dessert

Ok, I admit it. Last week I was a slight dessert tease at work. I had planned to make some kind of strawberry dessert for me and my coworker on night shift last week – I even double checked that he wasn’t allergic to strawberries. But then I was too tired and didn’t follow through (he was mildly disappointed, but understanding). But I still had a ton of strawberries in my apartment when the weekend rolled around. So I decided to make little strawberry trifles, although I still made them just for myself.

strawberry trifle

Step 1: The Pastry Cream
1/2 cup milk
2 tablespoons sugar
2 tablespoons flour
2 egg yolks
pinch of salt
1 tsp vanilla extract

In a heat-proof bowl, mix together the sugar, flour, and salt. Add in the egg yolks and mix thoroughly. In a small saucepan, heat the milk until little bubbles are forming around the edges. Remove from heat and slowly mix it with the egg-sugar-flour mixture in the bowl, stirring constantly. Once you’ve finished that, pour the all of it back into the saucepan. Reheat and stir constantly as it thickens. Once thick, let the cream boil for 10-15 seconds. Remove from heat and stir in the vanilla. Cover and stick it in the fridge to cool for several hours-a couple days.

Step 2: The Sponge Cake
1 egg
1/3 cup sugar
3 tablespoons water
1/2 tsp vanilla
1/2 tsp baking powder
pinch of salt
1/3 cup flour

Beat 1 egg (in theory you are supposed to beat it for 5 minutes or till it gets thick – I declare this to be absurd). Then mix in the sugar, then the water and vanilla. Add the dry ingredients. Pour into an 8X8 pan (greased and floured of course) and bake at 375 for 12-15 minutes (or until its springy when you touch it). Let it cool.

Step 3: Assembly
Pastry Cream
Sponge Cake
1 lb fresh strawberries
chambord (or liqueur of your choice)

In a smallish glass bowl (I use these adorable ice cream bowls) stick a piece of the sponge cake. Pour maybe a tablespoon of chambord over it. Add a layer of pastry cream, then strawberries. Then more sponge cake/chambord, pastry cream, and strawberries. Stick it in the fridge, covered, for a bit to let the whole thing settle. Then enjoy!

This was really good, especially for a nice summer dessert. It’s a bit time consuming, particularly compared to opening a thing of ice cream, but worth doing every now and then. My only slight issue with it is that the pastry cream is a little to thick for this. I’m not sure how to make it less so for the future – less flour probably? Song of the Week: Tchaikovsky’s Symphony Number 5. I had a rough couple of days and no one does pathos quite like the Russians in my opinion.

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