Rosemary Strawberry Shortcake Trifle
Continuing my posts to help prepare everyone for Memorial Day weekend, here is the perfect dessert! Homemade rosemary shortcake stacked with fresh whipped cream and strawberries… whether you’re hosting people or invited to bring a dish somewhere, this is the perfect one! The best part is that you can make the shortcake and whipped cream ahead of time and pre slice the strawberries so all you have to do is build the trifle on the day! These can easily serve 10 people and even more if you build individual trifles in small clear plastic cups!
Start by making the rosemary shortcake. Preheat oven to 400 degrees. Combine 3 cups all-purpose flour, 1/4 cup granulated sugar, 3 tbsp chopped fresh rosemary, 4 1/2tsp baking powder and 3/4 tsp salt in the bowl of a food processor. Pulse to combine and then add in 1 stick of cold unsalted butter that’s been cut into small cubes. It’s really important that the butter be cold at this point, otherwise the dough will not come together correctly. Pulse a few times until the mixture in the processor becomes a coarse meal. At this step, you’ll put the processor on low and slowly pour in 1 – 1 3/4 cup heavy cream until the dough just starts to pull together. I know this is a huge differential, but it really depends on the temperature it is inside your house as to how much cream you’ll need. It’s been hot here, I only used 1 cup of cream but in the colder months I’ve had to use up to 1 3/4 cups. Turn the dough out onto a lightly floured surface and knead a few times until smooth. Get a baking sheet lined with either parchment paper or a Silpat and shape the dough into a 1/2 inch thick, 9″ x 13″ rectangle and score (but don’t cut all the way through) into small squares. This will make it much easier to cut into cubes after baking. Sprinkle the top with 2 tbsp granulated sugar and bake for 22-25 minutes until golden brown. Let cool for a while on the baking sheet and then cool completely uncovered for a few hours.
To build the trifle, start with a layer of sliced strawberries on the bottom of your trifle dish and add a layer of the shortcake cubes. Make whipped cream by fitting an electric mixer with the whisk attachment and beating heavy cream on high until it thickens slightly. Add in 1 tsp of granulated sugar and finish whipping. Place a layer of whipped cream over the layers of strawberries and shortcake and repeat all three layers twice more. Decorate the outside edge of the top with sliced strawberries and a strawberry in the middle. Another idea for the strawberries (if you know all your guest like greek yogurt) that I learned via Pinterest… cut the tops off some strawberries and dip them in greek yogurt and then freeze them. Once they’re done, you have frozen yogurt covered strawberries, while once sliced in half look gorgeous… use these instead of plain strawberries!
Be sure to keep refrigerated until time to serve… scoop out into bowls or make individual trifles in small clear plastic cups!
If you like this recipe, check out my strawberry rosemary scones recipe!