Strawberry Shortcake Trifle

Shortcake

2 cups flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/2 cup butter, at room temperature

1egg

1 teaspoon vanilla

3/4 cup milk

Sift dry ingredients together, cut in butter until crumbly, in a separate bowl whisk together egg, vanilla, and milk. Add to dry ingredients mixing well. Place in a greased cake pan, Bake in pre-heated 425 degree oven for 20 minutes or until knife inserted in cake comes out clean. Let cool completely before using in trifle

Strawberry Filling

6 cups sliced fresh strawberries

2/3 cup white sugar

1 cup water

4 tablespoons strawberry flavored Jell-O

4 tablespoons cornstarch

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat, let cool and thicken. Fold in the sliced strawberries, toss until well coated.

Vanilla Filling

1 package of cream cheese 3 oz.

1 small package of vanilla instant pudding mix 3.4 oz

2 cups of cold milk

using a hand mixer, mix cream cheese till fluffy, add 1/2 cup of the milk and continue to mix, add pudding mix and remaining 1 1/2 cup milk mixing until well blended and slightly thick. Place in refrigerator for 30 -60 minutes, until thick.

Whipped Cream

1 pint heavy whipping cream, chilled

1/2 cup sugar

Chill bowl and beaters in freezer for 30 minutes ( I do this while pudding is setting) Whip cream and sugar until stiff.

Assemble: Use large glass bowl

remove cooled shortcake from cake pan and slice in half horizontally. Break bottom half into chunks, leave top half intact.

starting with whipped cream, layer cream, shortcake, strawberries, and vanilla filling. Repeat layers. End with placing intact shortcake on top. Refrigerate for 1 - 2 hours before serving. Enjoy!

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