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Strawberry Shortcake Trifle

Updated on December 28, 2016
| Source


Here in Florida at the end of January, the strawberry season is just about to begin in full force although the complete season runs from December to April. In a couple of weeks we can enjoy the Plant City Florida Strawberry Festival - Late February through early March every year. Considered one of the top festivals in the country but Florida berries are already in the stores.

There is an interesting resource here where you will find the locations of many pick your own farms, strawberry festivals, blueberry festivals, corn festivals as well as instructions for making jams, ice creams and so on.

This recipe is a non-traditional take on an old Southern classic. Instead of a baking powder biscuit, this offers a sponge cake, scented with orange. Layering the cake with whipped cream, strawberries and juices in a glass bowl and you have something between a trifle and a shortcake.

The Cake

Bake this cake in an 8 x 13 or 9 x 13 inch pan, and it will be crisp around the edges and a little bit chewy like a cookie. You can adjust the sugar to use less and the resulting cake will be less crisp and chewy. The orange zest should be freshly grated and it does not overwhelm the strawberry flavor but complements it.

Mise en place
Mise en place | Source
Eggs whipped light
Eggs whipped light | Source
Fold in the flour
Fold in the flour | Source
Fold in the butter
Fold in the butter | Source
Ready to pan and bake
Ready to pan and bake | Source
This bakes quickly, 20 minutes or more
This bakes quickly, 20 minutes or more | Source
Ready for a taste
Ready for a taste | Source

Orange Scented Cake


Preheat oven to 375 degree

Grease and flour an 8 by 13 inch baking pan


3 Large

Eggs, room temperature

1 Tablespoon

Milk room temperature

1 ½ cups


1 teaspoon

Orange zest grated

1 teaspoon Vanilla

1 teaspoon

Baking Powder

¼ teaspoon


1 Cup

All Purpose Flour

½ cup

butter melted


Combine eggs and milk

Whip lightly

Add sugar

Add Orange zest and Vanilla

Add Baking powder and salt

Beat until light, fluffy and lemon colored

Gently fold the flour into the eggs

Gently fold the melted butter into the eggs

Pour or spoon the batter into the greased and floured pan

Bake until golden, test with a toothpick in center

Toothpick should come out clean when inserted in middle

This bakes quickly, may be done in 20 to 30 minutes

Tapioca Flour will Stabilize your Whipped Cream

Whipped Cream

This recipe calls for tapioca flour, this is to stabilize the cream and keep it from weeping if you intend to keep the whipped cream for a few days. If you will eat the cream quickly it is safe to forget the tapioca.

Use heavy cream, not whipping cream for the best results. Whipping creams have a lower butter fat content and will break down sooner than heavy cream, so whipping cream is a last resort

2 Cups Heavy Cream Ice Cold

1/3 Cup Granulated Sugar

1 teaspoon Vanilla extract

OPTIONAL 2 Tablespoons tapioca flour

You can buy tapioca flour online through Amazon or can make it with a spice grinder and a mortar and pestle. Grind pearl tapioca to a fine powder with the spice grinder first, then pulverize it in a mortar and pestle.

Chill the bowl and beater for best results

Combine the cream, sugar, vanilla and tapioca flour

Start stirring and sprinkle the tapioca flour in gradually as you stir

Turn the speed to high and whip to a stiff peak

I usually turn the machine off a little early and whip the last few strokes by hand. This avoids turning the cream into butter.

I use granulated sugar because I think it adds a little loft to the cream, otherwise use powdered sugar

Stem and slice
Stem and slice | Source
Dust with sugar and reserve
Dust with sugar and reserve | Source


Rinse the strawberries

Remove the stems

Slice into quarters or slices

Dust the berries with powdered sugar

Stir the berries to coat all with sugar

Cover with cling wrap

Allow 2 to 4 hours for the berries to macerate

This will pull some juice out of the berries, creating a strawberry sauce and sweetening the berries


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    • chefsref profile imageAUTHOR

      Lee Raynor 

      7 years ago from Citra Florida

      Thanx Hello-LO

      Yeah I think it's an interesting twist

    • hello-lo profile image


      7 years ago

      I had your SS trifle over the weekend and it was absolutely great.

      I was a "Strawberry shortcake biscuit" eater and didn't think this orange zest cake change would work. WRONG!!! I find it preferable.

      Thanks for a great recipe.

    • chefsref profile imageAUTHOR

      Lee Raynor 

      7 years ago from Citra Florida

      Thanx Craig

      I just started with tapioca so that's good info to have

    • profile image

      craig R 

      7 years ago

      If one is going to use Tapioca Flour I suggest going to the "net".....Also experiment alittle , I've used 3 plus teaspoons in 2 Cups of so-called "heavy cream" with good result .....The whipped cream , stored just above freezing , was very stabile for over a week and probably would have lasted longer if it hadn't tasted so good....

      I remember gathering those tiny wild strawberries when I lived on Long Island and had to compete with the Box Turtles to get the ripest ones ...For their size they were very flavorful , as much flavor as much the larger cultivated variety that my Father grew.....

      Good recipe and Blog , Thanks ,

      Craig R.

    • chefsref profile imageAUTHOR

      Lee Raynor 

      7 years ago from Citra Florida

      Hey Colpolbear, Thanx for stopping by

      Florida berries should begin showing up in markets around the country very soon, if not already there. You can indulge!

      In spite of popular opinion, I think the berries with the best flavor tend to be the smaller berries. Like much of what we get in the store, strawberries are bred and fertilized to get big, not flavorful

    • colpolbear profile image


      7 years ago from Pennsylvania

      Talk about an eye turner X) If only I had strawberries....

    • chefsref profile imageAUTHOR

      Lee Raynor 

      7 years ago from Citra Florida

      Thanx Guys

      Yeah, this is a little different from the usual shortcake recipe. Hope you like it.

      Funny, all the Google ads seem to be about Diabetes

    • The Dirt Farmer profile image

      Jill Spencer 

      7 years ago from United States

      Another winner! Love the addition of orange zest. Thanks, chefsref!

    • mvaivata profile image


      7 years ago

      This looks amazing, and I cannot wait to try it. Also, thank you for that fantastically useful link -- so can't wait to pick some fresh fruit!


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