Strawberry Shortcake Trifle
Recipe type: Dessert
For the Strawberry Compote:
  • ¾ pound (about 3 cups) Driscoll's Strawberries, hulled and coarsely chopped
  • 1½ Tablespoons granulated sugar
  • ½ teaspoon vanilla extract
For the Lemon-Buttermilk Biscuits:
  • 1½ Tablespoons granulated sugar
  • freshly grated zest of 1 lemon
  • 2 cups all-purpose flour (plus more for dusting)
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small cubes
  • ¾ cup cold buttermilk
For the Whipped Cream:
  • 2 cups very cold heavy cream
  • ¼ cup confectioners' sugar, sifted
  • 2 teaspoons pure vanilla extract
For assembling the Trifle:
  • 1 lb. (about 4 cups) Driscoll's Strawberries, hulled and sliced, reserving one or two whole strawberries for decorating the top, if desired
For the Strawberry Compote:
  1. Combine the coarsely chopped strawberries and sugar in a small saucepan over medium heat.
  2. Bring to a simmer and cook, stirring occasionally, for 5-8 minutes, or until slightly thickened and syrupy.
  3. Remove from the heat, transfer to a bowl, and stir in the vanilla extract.
  4. Cool to room temperature. (You can make the compote up to 3 days ahead and keep it covered in the refrigerator.)
For the Lemon-Buttermilk Biscuits:
  1. Preheat your oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine the sugar and lemon zest in a large bowl and use your fingertips to rub the sugar and zest together until it is moist and fragrant.
  3. Add the flour, baking powder, salt and baking soda, and whisk together.
  4. Add in the cubes of butter and, using your fingertips, rub and blend in the butter until you have various sizes, from small flakes to pea-sized.
  5. Pour the cold buttermilk over the mixture, and use a fork to quickly and gently toss the ingredients together until just moistened. It may look slightly curdled.
  6. Knead the dough gently, folding it over on itself about six to ten times.
  7. Lightly dust your work surface with flour, turn out the dough and pat it to about ½-inch thick.
  8. Using a high-sided 1-inch diameter cutter, cut out biscuits and place them on the baking sheet.
  9. Repeat one more time, patting the scraps together to ½-inch thick and cutting out more biscuits.
  10. Bake for 9 to 11 minutes, or until the biscuits have risen and tops and bottoms are golden brown.
  11. Transfer the baking sheet to a cooling rack and cool the biscuits to room temperature.
For the Whipped Cream:
  1. Combine the ingredients in a chilled bowl and whip with a hand mixer or whisk attachment on a hand or stand mixer until soft peaks are formed.
For assembling the Trifle:
  1. Gently cut each of the biscuits in half. Line the bottom of a trifle bowl with about half of the biscuits, decoratively placing the golden brown tops facing out, if desired.
  2. Top with about half of the compote and half of the fresh sliced berries.
  3. Spread about half of the whipped cream evenly over the berries.
  4. Repeat the layers, start with the biscuits, and topping with the compote and fresh berries, finishing with the remainder of the whipped cream.
  5. If desired, garnish with one or two whole berries and/or a few biscuits.
Recipe by Cupcakes & Kale Chips at