For Mother’s Day this year, we had a little get together at my sister’s home. It was great, she and her Hubby did all the cooking. All I needed to do was whip up a little dessert. Usually my contribution to family gatherings is a cake – decorated in the “theme” of the day. For larger gatherings in the past, I usually make a sheet cake that can feed a small crowd. Mother’s Day and flowers go hand in hand, and there’s nothing prettier than a sheet cake adorned with edible flowers. We’re a smaller group this year, and besides, I was in the mood for something different. Something light, refreshing and fruity. Since we were breaking from tradition all the way around, I thought a nice fresh-fruit trifle would be a welcome change.
I’ve made fresh whipped cream for a number of desserts in the past, always using Baker’s Fine Sugar to sweeten the cream. This recipe uses sifted Powdered Sugar. That was new for me, although I’ve seen a number of recipes that call for Powdered Sugar. What the heck, Powdered Sugar would dissolve in the whipping cream better than the fine granulated sugar, and make for a slightly less sweet, smoother whipped cream. The recipe also calls for a half a cup of sour cream. This struck me as strange – a blending of sweet and sour cream. The results are wonderful. The whipped cream is thick, with a silky smooth, rich finish. It was the perfect flavor and texture for this awesome summertime dessert.
2 pints fresh strawberries, sliced*
2 (11 oz) cans mandarin oranges, drained
1/2 cup sugar
2 Tablespoons orange juice
1 loaf of Angle Food Cake
2 cups whipping cream
1/2 cup powdered sugar, sifted
1/2 cup sour cream
* Reserve about 6 berries whole for garnish.
In a large bowl, combine sliced strawberries, oranges, sugar and orange juice. Gently stir until combined. Refrigerate for at least 30 minutes. Remove from refrigerator, large strainer and allow most of the juices to drain away. You want fruit that is sweet, lightly glazed in syrup but not so filled with liquid that the cake ends up turning into watered down mush.
While the fruit is chilling in the refrigerator, place the mixing bowl and whip attachment into the freezer. The cream will whip up better when using a well-chilled bowl and whip.
Cut the Angle Food Cake up into one-inch cubes. Set aside until ready to assemble.
Beat whipping cream with a mixer fitted with the whisk attachment on medium speed until foamy. While the cream is frothing, sift powdered sugar and have at the ready. When the cream has formed nice bubbles and is teetering between liquid cream and soft whipped cream, slowly add powdered sugar and continue beating until soft peaks form. Add sour cream and beat until stiff peaks form.
Place a layer of pound cake in the bottom of trifle bowl. Place 1/3 of the fruit on top of the cake. Top with 1/2 of the whipped cream. Repeat layers. You should end up with enough cake cubes to place around the rim of the bowl, and enough cream to dollop over rim cake pieces. This will create a small well. Fill well with remaining berry-orange mixture. Top with a circle of whole berries for garnish.
Cover gently with plastic wrap and refrigerate until well chilled, allowing finished trifle to “set up”. Remove from refrigerator at least 15 minutes before serving.