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Strawberry Shortcake Trifle

Course Dessert
Author Brianne @ Cupcakes & Kale Chips, adapted from Dorie Greenspan's Double Strawberry and Rose Shortcakes

Ingredients

For the Strawberry Compote:

  • 3/4 pound about 3 cups Driscoll's Strawberries, hulled and coarsely chopped
  • 1 1/2 Tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract

For the Lemon-Buttermilk Biscuits:

  • 1 1/2 Tablespoons granulated sugar
  • freshly grated zest of 1 lemon
  • 2 cups all-purpose flour plus more for dusting
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons 3/4 stick cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk

For the Whipped Cream:

  • 2 cups very cold heavy cream
  • 1/4 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

Instructions

For the Strawberry Compote:

  • Combine the coarsely chopped strawberries and sugar in a small saucepan over medium heat.
  • Bring to a simmer and cook, stirring occasionally, for 5-8 minutes, or until slightly thickened and syrupy.
  • Remove from the heat, transfer to a bowl, and stir in the vanilla extract.
  • 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:

  • Preheat your oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • 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.
  • Add the flour, baking powder, salt and baking soda, and whisk together.
  • 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.
  • 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.
  • Knead the dough gently, folding it over on itself about six to ten times.
  • Lightly dust your work surface with flour, turn out the dough and pat it to about 1/2-inch thick.
  • Using a high-sided 1-inch diameter cutter, cut out biscuits and place them on the baking sheet.
  • Repeat one more time, patting the scraps together to 1/2-inch thick and cutting out more biscuits.
  • Bake for 9 to 11 minutes, or until the biscuits have risen and tops and bottoms are golden brown.
  • Transfer the baking sheet to a cooling rack and cool the biscuits to room temperature.

For the Whipped Cream:

  • 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:

  • 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.
  • Top with about half of the compote and half of the fresh sliced berries.
  • Spread about half of the whipped cream evenly over the berries.
  • Repeat the layers, start with the biscuits, and topping with the compote and fresh berries, finishing with the remainder of the whipped cream.
  • If desired, garnish with one or two whole berries and/or a few biscuits.