Strawberry Shortcake Trifle

Name: Strawberry Shortcake Trifle
Yield: Serves 12
Ingredients: 5 , large egg yolks; 1/2 cup (3½ ounces), sugar, divided; 3 tablespoons, cornstarch; 2 cups, whole milk; Pinch , table salt; 4 tablespoons, unsalted butter, cut into 4 pieces and chilled; 1 1/2 teaspoons, vanilla extract; 2 cups (10 ounces), all-purpose flour; 2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 1 teaspoon, sugar; 3/4 teaspoon, table salt; 1/2 cup, whole milk, chilled; 1/2 cup, heavy cream, chilled; 8 tablespoons, unsalted butter, melted; 3 pounds, strawberries; 1/2 cup, sugar; 1/4 cup, Grand Marnier; Pinch , table salt; 1 1/2 cups, heavy cream, chilled; 2 tablespoons, sugar; 1/2 teaspoon, vanilla extract

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Appears in Cook's Country April/May 2019

Desserts or Baked Goods

Fruit

Cakes

A showstopper dessert like this takes work, so every component needs to be perfect.

SERVES12

TIME1½ hours, plus 3 hours setting and 1 hour chilling

WHY THIS RECIPE WORKS

We wanted the strawberries to be the star of our trifle, so to get the most out of them, we tossed them with a bit of sugar and let them sit for a spell, intensifying their sweetness and creating a lightly sugared syrup. For a festive, grow...

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