I understand that strawberries are out of season. I understand I am probably being really cruel to post about this now that the season is over. But, in all fairness, I did make this when the season had ended anyways. Strawberries are not impossible to find quite yet so run out and get yourself some today so that you can make this dessert! Trust me, you WANT to make this dessert.
I am not a big fan of angel food cake. It just doesn't do it for me. So strawberry shortcake is a dessert that I can take or leave. But this? This dessert takes the concept of strawberry shortcake to a whole new level of awesome deliciousness that just cannot be ignored. This is one of my new favorite desserts. Seriously. The amount of lemon flavoring is just perfect and the danish dessert makes the shortcake the perfect amount of moist.
And trifles are gorgeous. This turned out so pretty that I felt like a professional chef. It broke my heart to scoop it out of the trifle dish and ruin the appearance but my woes were quickly forgotten when I took my first bite.
And in case you are wondering about my picture.... I forgot to mix the lemon zest into the mousse before putting it in the trifle dish. So instead I just sprinkled it on top.
This recipe is courtesy of Real Mom Kitchen and can be found at this site here: http://realmomkitchen.com/6475/fresh-strawberry-and-lemon-mousse-trifle/
Fresh Strawberry and Lemon Mousse Trifle
From Real Mom Kitchen
· 1 (4 3/4 oz) pkg. Strawberry Danish dessert (found by the gelatin)**
· 2 1/2 cup cold water
· 1 lb. fresh strawberries, sliced
· 1 1/2 cups whipping cream
· 1/2 cup milk (I used skim)
· 1 (3.4 oz) instant lemon pudding
· zest of 1 lemon
· 1 (14 oz) angel food cake, cut into about 1 inch cubes
· extra strawberries for garnish (optional)
1. In a large microwave safe bowl, whisk together the danish dessert and cold water. Cover the bowl with a piece of waxed paper and microwave for 6 minutes, stirring every two minutes.
2. Remove from the microwave and allow danish dessert to cool for 1 hour.
3. In a large bowl, whip the whipping cream and milk until soft peaks form. Add the dry pudding to the cream mixture and beat until stiff peaks form. Then fold in the lemon zest.
4. Once the danish dessert has cooled for the 1 hour fold in the fresh strawberry slices. It will look like a strawberry sauce.
5. In a trifle bowl or large glass bowl, layer 1/2 of the cake cubes followed with 1/2 of the strawberry sauce and the 1/2 of the lemon mousse. Repeat the layers with the remaining ingredients. You can pipe on the last layer of lemon mousse to make it decorative. Chill for at least 3-4 hours before serving. Serves 10-12.
** Strawberry Pie Glaze may be substituted. The danish dessert does have a more gelatin-like consistency after refrigeration, but strawberry pie glaze will work just as good.
This recipe is a Real Mom Kitchen original!