Strawberries and Cream Sherry Trifle

Step 1

Preheat oven to 325 degrees F. Line the bottom of a 9 or 10 inch spring form pan with parchment paper but do NOT grease the sides. Greasing the sides will not allow the cake to rise well and since the cake is cooled in the pan, the ungreased sides provide support for the cake as it cools so that it will not shrink.

Step 2

In the bowl of an electric mixer, using a whisk attachment, combine the sugar, eggs and vanilla extract and beat on medium high speed for about 10 minutes until the mixture is foamy and pale in color.

Step 3

Reduce the speed of the mixer to medium low and with the mixer running, begin to continuously sprinkle in rounded tablespoons of the flour. Stop the mixer as soon as the flour is fully incorporated.

Step 4

Remove 1 to 2 cups of the sponge cake batter and mix it with the melted butter.

Step 5

Immediately add this mixture back into the main batter, folding it in very gently with a rubber spatula. Make sure the butter mixture is fully mixed in but be careful not to over mix the batter when folding as this can cause the batter to deflate.

Step 6

Pour the batter into the prepared 9 inch pan and bake for approximately 45 minutes or until the top springs back fully when pressed lightly. Watch this cake closely as it will over bake easily if left for 5 minutes too long. Start checking it at the 40 minute mark just to be sure, although it always takes the full 45 minutes in my oven.

Step 7

Cool the cake completely IN THE PAN upside down for at least a couple of hours before carefully and slowly running a sharp knife around the outside edge of the pan to release the cake from the sides.

Step 8

Release the sides of the spring form pan and peel the parchment paper off the bottom of the cake. You can then cut the cake in large cubes to use in the trifle.

Step 9

Scald the milk in the microwave or in a saucepan on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.Meanwhile, in a saucepan combine the flour, sugar and salt.

Step 10

Over medium low flame slowly add about 1/3 of the scalded milk, whisking constantly.

Step 11

As you notice the filling beginning to thicken, add another 1/3 of the scalded milk continuing to stir constantly until it begins to thicken again.

Step 12

Add the final 1/3 of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken.

Step 13

At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.

Step 14

Pour the egg mixture immediately back into the pot, continuing to constantly stir.

Step 15

Cook for an additional few minutes until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.

Step 16

Stir in the butter and vanilla extract. Cool completely before using in the trifle.

Step 17

Wash hull and slice the strawberries and place them in a glass bowl.

Step 18

Sprinkle on the ½ cup white sugar and let stand for an hour, tossing the berries several times.

Step 19

Drain the berry juice from the strawberries but reserve it and mix it with the ½ cup sweet sherry.

Step 20

Whip together the whipping cream icing sugar and vanilla extract to firm peaks.

Step 21

You will need at least a 12 cup trifle bowl or serving bowl to contain this trifle.

Step 22

Take 1/3 of the cake cubes and fit them closely into the bottom of the dish.

Step 23

Sprinkle with 1/3 of the strawberry juice and sherry mixture.

Step 24

Cover with 1/3 of the sliced strawberries followed by ½ of the chilled custard.

Step 25

Add the next layer of cake, strawberry syrup, strawberries and custard as in steps 3 & 4.

Step 26

Finally add the last layer of cake cubes and the final sprinkle of strawberry syrup.

Step 27

Top with the Vanilla Whipped Cream and the last of the sliced berries.

Step 28

Chill for several hours or overnight before serving.