Layers of thinly sliced pound cake between macerated strawberries and a creamy filling.http://spicysouthernkitchen.com/no-bake-strawberry-lasagna/
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Why didn't I think of that?! Serving a crowd with No-Bake Strawberry Shortcake
- Thread starter traca
- Start date
cynupstateny
Well-known member
I always keep a Sara Lee pound cake in the freezer...not bad.
That is great to know about the Sara Lee. I see the chefs on Food network using prepared
pound cakes and I always thought they must know. Going to try this now. Is the Sara Lee pound cake sold in the area of the breads? Gads, I never buy prepared stuff like that so I don't even know where to look!
pound cakes and I always thought they must know. Going to try this now. Is the Sara Lee pound cake sold in the area of the breads? Gads, I never buy prepared stuff like that so I don't even know where to look!
I've always liked the Silver Palate's REC: Olde English Trifle using Sara Lee...
Olde English Trifle
Recipe By: Silver Palate Goodtimes Cookbook
Serving Size: 10
Ingredients:
1 each Sara Lee pound cake, (10 3/4 oz) thawed
1/2 cup seedless raspberry jam
1 cup amaretti cookies, coarsely broken
1 cup Marsala wine
3 tablespoons granulated sugar
1 1/2 tablespoons cornstarch
3 egg yolks
2 1/2 cups milk
1 teaspoon vanilla extract
2 cups heavy cream
3 tablespoons confectioner's sugar
1/2 teaspoon almond extract
1 cup sliced almonds, toasted
candied cherries, or fresh strawberries
Directions:
1. Cut the cake into 1/4-inch slices and spread out flat on a surface to dry for several hours. Spread a thin layer of the jam on half the cake slices. Top with the remaining cake slices. Cut the cake sandwiches into 1-inch cubes and scatter in a large glass bowl.
2. Add the amaretti crumbs and toss together. Sprinkle with the Marsala and toss to coat.
3. Whisk the granulated sugar, cornstarch, and egg yolks together in a saucepan. Whisk in the milk in a thin, steady stream. Cook, stirring constantly, over medium heat until thickened to the consistency of a custard. Remove from heat and whisk in the vanilla. Let cool completely.
4. Pour the cooled custard over the cake mixture.
5. Whip the cream in a chilled bowl until soft peaks form. Beat in the confectioners' sugar and almond extract and continue beating until stiff. Pipe the flavored cream over the top of the trifle using a pastry bag, or spoon it over decoratively. Scatter the almonds over the top. Refrigerate, covered with plastic wrap, until ready to serve, up to 3 days.
6. Spoon the trifle into glass bowls and garnish with candied cherries.
Olde English Trifle
Recipe By: Silver Palate Goodtimes Cookbook
Serving Size: 10
Ingredients:
1 each Sara Lee pound cake, (10 3/4 oz) thawed
1/2 cup seedless raspberry jam
1 cup amaretti cookies, coarsely broken
1 cup Marsala wine
3 tablespoons granulated sugar
1 1/2 tablespoons cornstarch
3 egg yolks
2 1/2 cups milk
1 teaspoon vanilla extract
2 cups heavy cream
3 tablespoons confectioner's sugar
1/2 teaspoon almond extract
1 cup sliced almonds, toasted
candied cherries, or fresh strawberries
Directions:
1. Cut the cake into 1/4-inch slices and spread out flat on a surface to dry for several hours. Spread a thin layer of the jam on half the cake slices. Top with the remaining cake slices. Cut the cake sandwiches into 1-inch cubes and scatter in a large glass bowl.
2. Add the amaretti crumbs and toss together. Sprinkle with the Marsala and toss to coat.
3. Whisk the granulated sugar, cornstarch, and egg yolks together in a saucepan. Whisk in the milk in a thin, steady stream. Cook, stirring constantly, over medium heat until thickened to the consistency of a custard. Remove from heat and whisk in the vanilla. Let cool completely.
4. Pour the cooled custard over the cake mixture.
5. Whip the cream in a chilled bowl until soft peaks form. Beat in the confectioners' sugar and almond extract and continue beating until stiff. Pipe the flavored cream over the top of the trifle using a pastry bag, or spoon it over decoratively. Scatter the almonds over the top. Refrigerate, covered with plastic wrap, until ready to serve, up to 3 days.
6. Spoon the trifle into glass bowls and garnish with candied cherries.
Take a peek at the filling in this recipe from Martha Stewart, I'm guessing you don't
care for the pudding in the original recipe? That's what would put me off of it.
The issue is you need something to bind the filling but thin it out so it is not like a block of sweetened cream cheese. The condensed milk in this recipe should do the trick.
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
Note the recipe states to refrigerate the filling until firm, 2 1/2 to 3 hours.
http://www.marthastewart.com/858246/no-bake-cheesecake
care for the pudding in the original recipe? That's what would put me off of it.
The issue is you need something to bind the filling but thin it out so it is not like a block of sweetened cream cheese. The condensed milk in this recipe should do the trick.
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
Note the recipe states to refrigerate the filling until firm, 2 1/2 to 3 hours.
http://www.marthastewart.com/858246/no-bake-cheesecake