Strawberry shortcake trifles
For a winning combination that takes less than 30 minutes to make, try this fruity dessert packed with strawberries, mascarpone and fluffy sponge.
Note: + cooling time
- 500g strawberries, halved
- 1/2 cup (110g) caster sugar
- 2/3 cup (160ml) amaretto liqueur, dessert wine or apple juice
- 1/4 450g pkt Coles Rectangular Double Sponge Unfilled Cake
- 600g strawberry-flavoured yoghurt
- 250g mascarpone
- Halved strawberries, extra, to serve
Preheat oven to 180°C. Line a roasting pan with baking paper. Arrange the strawberry in a single layer in the lined pan. Sprinkle with half the sugar and drizzle with 2 tbs of liqueur, wine or apple juice. Roast for 15 mins or until the strawberry begins to soften. Set aside to cool completely.
Meanwhile, combine the remaining sugar and liqueur, wine or apple juice in a saucepan over low heat. Cook, stirring, for 5 mins or until the sugar dissolves and mixture thickens slightly. Set the syrup aside to cool slightly.
Use a large serrated knife to split the cake in half horizontally. Use a 7cm pastry cutter to cut 12 discs from the cake halves. Brush both sides of cake discs with the syrup.
Place the yoghurt and mascarpone in a medium bowl. Stir until the mixture is well combined.
Spoon one-third of the yoghurt mixture evenly among serving glasses. Top each with a cake disc. Spoon half the strawberry mixture over the cake discs in the glasses. Drizzle with a little of the syrup. Continue layering with the remaining yoghurt mixture, cake discs, strawberry mixture and syrup, finishing with the yoghurt mixture. Decorate the trifles with the extra strawberry to serve.