Sunday, May 23, 2010

Strawberry and Peach Trifle Share Tags: dessert This light summer fruit dessert will capture you with its Kraft Philadelphia Cream Cheese filling. Easy and light for the season. Prep time: 30 minutes | Cook time: 30 minutes | Total time: 60 minutes | Servings: 12 2 sticks butter
2 cup(s) of plus 2 tablespoons sugar
4 eggs
1 tbsp. of baking powder
1 1/2 tsp. of pure vanilla
1 tsp. of baking soda
1/4 tsp. of salt
2 cup(s) of buttermilk
3 cup(s) of flour
1 pint(s) of strawberries, hulled
1 pint(s) of peaches, peeled, seeded, and sliced
1 tsp. of juice from the fruit
8 ounce(s) of Kraft Philadelphia Whipped cream cheese, softened
2 cup(s) of heavy cream
1/4 cup(s) of sugar
1 1/2 tsp. of cornstarch
Steps
Preheat oven to 350 degrees. Using a 9 x 13 inch baking dish, spray with non-stick cooking spray. Line with parchment paper. Making sure to leave about a 1-inch overhang on both sides. Spray the parchment paper and set aside.
Beat the butter and 2 cups of the sugar at high speed, using an electric mixer. Beat until fluffy. Add the eggs, one at a time, making sure each egg is thoroughly incorporated before adding in the next.
Mix in the baking powder, vanilla, baking soda, and salt. Add half of the buttermilk and flour and mix at low speed just until smooth. Then add in the remaining buttermilk and flour. Once again, mixing until smooth.
Pour the batter into the prepared pan, spreading evenly. Bake until a toothpick inserted comes out clean. This is about 25 to 30 minutes.
Once the pan is removed from the oven, release the sides of the cake using a knife. Using the overhang of the parchment paper, lift the cake out of the pan, place it onto a large cooling rack. HINT: I cut the cake in half one way, then half in the other. This cake is sturdy enough to withhold the cuts and this helps cool off the cake quickly.
Pick out the very best looking strawberries and peaches and set aside. About 3/4 cup combined. This will be used for the top of the trifle later.
In a very small dish mix together the cornstarch and fruit juice. This will be very pasty and thick. Doing this will prevent lumps in your fruit sauce.
In a saucepan add the remaining fruit, 2 tablespoons of sugar, and the cornstarch mixture. Cook over low heat, stirring often, just until thickened. Set aside and let cool.
With the electric mixer, whisk together the Kraft Philadelphia Whipped cream cheese, 1/4 cup sugar, and the heavy cream until combined. Then kick up the speed to high and whisk until stiff peaks form. Set in the refrigerator until ready to assemble.
Cut the cake into 12 slices. Slice each piece of cake in half. For a nice presentation, cut off the ends of the cake. Place about 1/3 of the slices into the bottom of the trifle dish. You will need to cut and paste the pieces as the cake pieces are square and your trifle dish is round.
Spoon half of the fruit mixture over the cake, making sure the fruit goes all the way to the edges.
Over the fruit, spoon 1/3 of the creamy filling. Spreading the creamy filling all over and right up to the edges.
Add another layer of cake, then the remaining fruit, the 2nd 1/3 of creamy filling. And one more layer of cake.
For the finishing touches. Spread the remaining 1/3 of the creamy filling on top of the final cake layer. Using the fruit that was set aside, scatter over the top.
It is ready to serve immediately, or you can refrigerate it, covered, up to 4 hours.