I’ve made “loose” versions of Strawberry Shortcake over the years…basically angel food cake (or white cake) with either whipping cream or vanilla ice cream and strawberries, but this was my first time ever making a true Strawberry Shortcake recipe. It was my husband’s birthday this week and he didn’t have a specific birthday cake request, so I decided to finally give Strawberry Shortcake a try and believe me this recipe from Glorious Treats did not disappoint! Her presentation was much better, but never the less, it was absolutely delicious! When it comes to trying new recipes, I have this thing I do….I’m not sure why, but almost every time I try a new dessert recipe, I end up making adjustments of some kind. It really makes no sense because the “tweaks” are not a result of the recipe lacking in some way, but rather my presumptions as to what would make it even better. For the full original recipe, please visit Glorious Treats, but I do want to share my thoughts and the changes/additions I made.
First of all, I absolutely loved the density of the cake. It was a bit of a heavier cake, but it combined perfectly with the whipping cream and strawberries. Glory mentions the Balsamic Glaze being key in this recipe and I have to agree. The flavour it brought to the strawberries was amazing. In her recipe, she uses Sprouts Organic Balsamic Glaze. I have never actually come across a Balsamic Glaze (or another recipe that calls for it). I didn’t want to have to hunt for it and then store a mostly full bottle for a measly tablespoon, so I opted to make my own. I found the recipe on Add a Pinch and then just reduced it to make a half recipe. It was super easy to make and my version made about 2 tablespoons of glaze. I had the vinegar on hand, so it cost me nothing to make it and the flavour was fantastic. Here’s what I did:
- 1/4 cup of Balsamic Vinegar
- 1 1/2 Tablespoons of Maple Syrup (or honey or brown sugar)
Place ingredients in a small pot. Heat over medium heat until it begins to boil. Reduce the heat to medium-low and simmer until reduced by half. Stir every couple of minutes. This takes about 10 minutes and makes approximately 2 tablespoons of the Balsamic Glaze. Cool.
I’m not sure if cream cheese is a staple in Strawberry Shortcake recipes or not, but I loved the added flavour in the whipping cream mixture of Glory’s recipe. (Seriously, her recipe is fantastic!)
Last, but definitely not least, I decided to add in the Strawberry Crumble that I found on Deliciously Sprinkled. The cookie crumble incorporated a bit of crunch and I loved the contrasting texture that it added. The only down side is that the recipe makes quite a bit and you really can’t cut it down because it calls for one box of Strawberry Jello and one box of Vanilla Instant Pudding. However, I put the extra in a ziplock bag and froze it. I can’t be sure, but my guess is it will freeze well. (The fresh strawberry topping and cookie crumble would also taste amazing on vanilla ice cream for a quick dessert, so having a stash in the freezer may come in handy.)
To Make My Version:
Print the original Strawberry Shortcake recipe from Glorious Treats and follow all of the steps (substituting your own homemade Balsamic Glaze). Don’t forget to add in a layer of Strawberry Crumble, following the fresh strawberries.
Strawberry Shortcake Trifle ~ Oh yeah!
As amazing as this tasted, I did find the denser cake layers a bit tricky to cut through while maintaining the integrity of the cake. Of course this had zero impact on the flavour, but it didn’t look as pretty when it was served. In summary…this could honestly become one of my favourite recipes…so amazingly yummy! However, the next time I make this it will absolutely be in a trifle bowl! Oh yeah…STRAWBERRY SHORTCAKE TRIFLE! I predict that the flavours will meld even more when combined trifle style, and it would also take away the fuss with presentation and serving. To make the trifle, I would simply add the strawberry crumble into the original recipe, as the fourth layer in the trifle bowl. (Cubed cake, whipping cream mixture, fresh strawberries and cookie crumble, repeat X3) The only other thing I might consider when converting this to a trifle is perhaps dipping the cake chunks into the juices from the strawberry mixture. There probably would not be enough juice to dip all three layers, but I’m thinking that it might be nice to dip the pieces for the bottom or middle layer of the trifle. I will absolutely be sure to post when I pull this amazing recipe together in a trifle. Let me know if you beat me to it!
I hope you’ll give this recipe a try and let me know how it turns out. Be sure to check out my archives for more great recipes, gift wrapping ideas, DIY projects and home decor tips! Thanks for visiting!
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