Strawberry Lemonade Trifle
- Fresh strawberries
- Lemon wedges
- 50 g Tree Top Pear Flakes
- 306 g buttermilk
- 132 g egg whites
- 3 g lemon extract
- 6 g natural yellow food coloring
- 308 g cake flour
- 13.80 g baking power
- 3 g salt
- 250 g sugar
- 113 g unsalted butter, room temperature
- 4 g lemon zest
- 600 g Tree Top Strawberry Variegate
- 6 g powdered gelatin
- 238 g heavy whipping cream
- 57.50 g sour cream
- 2.10 g vanilla extract
Preheat the oven to 350°F. Grease two 9-inch cake pans with nonstick spray and line with parchment paper; set aside.
Sift together the flour, baking powder and salt into a bowl; set aside. In a separate bowl, whisk together the Tree Top Pear Fruit Flakes, buttermilk, egg whites, lemon flavors and color until the flakes have dissolved.
In a standing mixer with a paddle attachment, mix the sugar and lemon zest until fragrant. Add the butter to the sugar mixture and beat for 3 minutes on medium, then scrape down the bowl. With the mixer on medium, add one third of the dry ingredients, then half the wet ingredients, alternating until all is thoroughly combined.
Divide the batter between the pans and smooth the tops with a spatula. Bake for 30 minutes, rotating halfway through baking. Transfer the cakes to a wire rack to cool for 5 minutes, then remove from the pans and allow to cool on the rack completely, 1 hour. Cut the cake into rounds the same size as the parfait glasses you plan on assembling the desserts in. Alternatively, cut the cake into 1-inch rounds.
Sprinkle the gelatin over 1/2 cup of the Tree Top Strawberry Variegate and stir until dissolved; set aside for at least 5 minutes. Heat the remaining Tree Top Strawberry Variegate in a sauce pan until bubbling. Remove from the heat and stir in the gelatin mixture. Scrape the strawberry mixture into a bowl, cover with plastic wrap and refrigerate for at least 2 hours.
Place the cream, sour cream and vanilla in a stand mixer fitted with a whisk attachment. Whip on medium speed for 30 seconds, then increase the speed to high and whip until the mixture holds stiff peaks and is double in volume.
Remove the strawberry mixture from the refrigerator and whisk to combine. Add two thirds to the cream and whisk until incorporated. Add the remaining strawberry mixture and fold into the mousse with a spatula, leaving a few remaining streaks.
To Assemble the Trifles:
Place a dollop of mousse in the bottom of each parfait glass, then press a round of cake into the mousse. Repeat with alternating layers of mousse and cake until the glasses are full, finishing with a dollop of mousse. Chill until ready to serve. Just prior to serving, slice the strawberries into fans. Top each parfait with a strawberry and a lemon wedge and serve immediately.