Baking has always been my passion, but when it’s hot as blazes outside, I turn to sweet endings that either skip the oven completely or need only a short bake time.
During the summer, I prefer desserts that are light in texture and look as cool and refreshing as they taste.
Versatility also factors in, which is why I’m excited about this month’s recipe for strawberries ‘n cream trifles. These pretty-as-a-picture, individual berry and cream desserts are just the right size for everyone to have their own sweet treat, but the recipe can just as easily be made into one large, impressive trifle or a host of quick desserts.
A vanilla cake flavored with a whisper of almond extract takes only 15 minutes to bake and provides the foundation for the trifles. The thick cake batter is divided between two 8-inch square pans, yielding tender cakes that are only one-half inch thick.
Light as sponge cake, I use a 3-inch biscuit cutter to form small rounds that fit into the bottom of the trifle dishes. Layered with strawberries and sweet Chantilly crème, each trifle is a chilled wonder that when served yields gasps of delight, but here’s where the versatility of this recipe comes in.
Instead of trifles, slice each cake in half, layer the slices with strawberries and cream, and you have an impressive, four-layer strawberry tea cake.
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To serve a crowd or for Labor Day, slice each cake into 4-inch squares and top with berries and a dollop of whipped cream for a super-easy Strawberry Shortcake.
Or, while summer-harvest peaches and nectarines are ripe and juicy, substitute your favorite stone fruit and make peach or nectarine shortcake. Try any of these options and you’ll have dreamy summer desserts everyone will love!
Christy Rost is a cookbook author, host of Celebrating Home cooking videos, and longtime resident of the Park Cities and Preston Hollow. Her ‘At Home with Christy Rost’ cooking series for Eat This TV Network airs on AmazonFire, AppleTV+, Roku, Samsung TV, and YouTube. Visit christyrost.com for details and recipes.
