Red, White, and Blueberry Strawberry Shortcake Trifle with Président® Whipped Crème
This buttery shortcake is stacked high with strawberries and blueberries, interlaced with generous clouds of Président® Whipped Crème Extra Creamy.
Servings
12Ingredients
- 1 lb strawberries, hulled and sliced
- 1 cup blueberries
- 1/2 cup sugar
- 1 tbsp lemon juice
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sugar
- 3/4 tsp salt
- 1 cup whole milk, chilled
- 8 tbsp butter, melted
- 3 cups Président® Whipped Crème Extra Creamy
Instructions
- In a bowl, combine strawberries with sugar, and lemon juice. Let sit for 30 minutes until juicy, then combine with blueberries.
- Preheat oven to 450°F. and grease an 8-inch round pan. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. In a separate bowl, stir together milk, cream, and melted butter (the butter will form small clumps). Add the wet mixture to the dry ingredients and stir just until combined. Spread the dough in the cake pan and bake for about 12-14 minutes, until golden brown. Let cool completely.
- Break the cooled biscuits into large, rustic chunks.
- In a large trifle dish add a generous layer of Président® Whipped Crème Extra Creamy and then a layer of the biscuit pieces. Spoon over berries and plenty of their juices. Add another layer of Président® Whipped Crème Extra Creamy and repeat the layers until the dish is filled.
- Top with a thick layer of whipped crème and spoon additional berries and juices over the top. Chill for at least 1 hour before serving, or serve slightly sooner for a looser, more rustic texture.
Featured Product
Recipe by
Chef George Duran
George Duran is a classically trained chef, TV host, and lifestyle expert known for Ham on the Street and The Ultimate Cake Off!. He’s also a longtime culinary contributor on Good Morning America, where he brings humor, smart shortcuts, and real-world cooking experience into every recipe he shares.
