Walnut Strawberry Shortcake Trifle

Prep time: 30 minutes

Total time: 40 to 45 minutes                   

Servings: 8                           

Serving size: 1/8

Course: Dessert

INGREDIENTS

Vanilla Walnut Whipped Cream:

2 to 2 1/2 cups California walnuts, divided

1 cup water

3 tablespoons powdered sugar

1 to 2 teaspoons honey, divided

1 teaspoon vanilla extract

Pinch of salt

Biscuits:

1 cups all-purpose flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1/4 cup cold unsalted butter, cut into small cubes

1/3 cup buttermilk

1/2 teaspoon vanilla extract

Strawberries:

1 lb. strawberries, hulled and quartered

1 tablespoon granulated sugar

Toasted and roughly chopped California walnuts and fresh, halved strawberries (optional garnishes)

INSTRUCTIONS

1. To prepare Vanilla Walnut Whipped Cream, puree 2 cups walnuts and water in a blender for 2 minutes or until very light and fluffy.

2. Add powdered sugar, 1 teaspoon honey, vanilla and salt and

blend for 30 seconds. Add the remaining teaspoon honey if you prefer a sweeter taste. To achieve a thicker whipped cream, add the remaining 1/2 cup walnuts and puree until light and fluffy.

1. Store tightly covered in the refrigerator until ready to use, may be made up to 2 days ahead.

2. To prepare biscuits, preheat oven to 400°F and line a large baking sheet with parchment paper.

3. Stir together flour, sugar, baking powder and salt in a medium bowl. Add butter and cut in with a pastry blender or your fingertips until butter is in very small pieces.

4. Stir in buttermilk and vanilla, mixing until a shaggy dough forms. Turn out onto a lightly floured board and knead lightly until the dough comes together, being careful not to overmix. (If dough warms too much, refrigerate for 1 hour before rolling and cutting.)

5. Press into a 1-inch thick circle on a lightly floured board and cut into 8 circles using a 2-inch biscuit cutter, rerolling scraps as needed.

6. Place biscuits on baking sheet and bake for 12 to 14 minutes or until lightly browned, let cool completely.

7. Just before assembling, stir together strawberries and sugar. Let stand for 10 to 20 minutes or until berries are very juicy.

8. To assemble, place half the biscuits in a trifle bowl or other clear bowl and top with half the strawberries and half the whipped cream. Repeat the layers.

9. Garnish with toasted walnuts and strawberry halves, if desired.

Recipe tip:

Eight small biscuits made with refrigerated biscuit dough or 4 large brioche rolls cut in half may be used in place of the biscuit recipe.

Nutritional information per serving:

Calories: 380

Total Fat: 27g

Saturated Fat: 6g

Monounsaturated Fat: 4.38g

Polyunsaturated Fat: 15.1g

Cholesterol: 15mg

Sodium: 240mg

Carbohydrates: 32g

Dietary Fiber: 4g

Sugars: 15g

Protein: 7g

Vitamin D: 0mcg (%)

Calcium:  110mg (8%)

Iron:  2mg (10%)

Potassium: 260mg (6%)

What I did:

·  Moved the whipped cream to the beginning since it holds well.

·  Reduced the amount of biscuit dough and used buttermilk in place of heavy cream. The original recipe may way too much and the dough was very inaccurate.

·  Added the tip about using refrigerated biscuits or brioche rolls.

·  Added that another clear bowl may be used as so few people have a trifle bowl.

·  Reworded to simplify.