Sweet Strawberry & Sparkling Rosé Trifles
If you want to make a nice dessert for company, this is the one. Layers of pink champagne cupcakes, sweet strawberry creme and champagne-soaked strawberries in a pretty glass.
You don’t have to serve them on a bed of pink roses like I did in the photo below, but it did look like a wedding, as I made my turn-in for this contest. My friend, Nancy Judd, was my sous chef, and she sang “Here comes the Bride” all the way to the judges table-something I’ll never forget. I still laugh out loud when I think of it.
- 1 lb fresh florida strawberries
- 2/3 c sugar
- 1 c sparkling rosé wine
- 1 1/2 c flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 c unsalted butter, room temperature
- 1 c sugar
- 1/2 tsp pure vanilla extract
- 3 eggs
- 1 c sparkling rosé wine
- 1 drop pink food coloring
- 1 1/2 lb fresh florida strawberries
- 1 c heavy cream
- 8 oz cream cheese, room temperature
- 7 oz jar prepared marshmallow cream
- 1.2 oz package store bought freeze dried strawberries, optional
- 9 whole florida strawberries
- To make the Champagne Strawberries: Hull and slice the strawberries and place in a large bowl. Sprinkle with sugar and toss. Pour champagne over the top and mix. Cover and refrigerate for 30 minutes to 1 hour.
- To make Cupcakes: Preheat the oven to 350 degrees. Line a 24-count mini muffin pan with paper cupcake liners. In a medium bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer on medium high speed beat the butter and sugar until creamy, about 2 minutes. Add vanilla and continue to mix until combined. Remove the whites from the eggs to a small bowl, discarding the yolks. Add the whites to the mixture in the bowl and mix 1 minute.
- Alternately add the flour mixture gradually with the champagne, beating on medium low, just until combined, adding food coloring, if desired, for color. Bake 8-9 minutes, or until a toothpick inserted comes out clean. Cool in pan 5 minutes, then remove cupcakes to cooling rack.
- Sweet Strawberry & Sparkling Rosé Trifles
- To make Fresh Strawberry Crème: In a medium saucepan over medium high heat, cook strawberries 10 minutes until broken down, stirring occasionally. Strain through cheesecloth or a fine sieve, reserving ½ - ¾ cup juice. Return juice back to pan and cook on medium heat, stirring, 10-15 minutes until reduced to about ¼ cup. Pour into small bowl and chill in refrigerator.
- In the bowl of an electric mixer, using the whisk attachment, beat whipping cream on high until stiff. Remove to medium bowl and set aside. In the same mixing bowl of the electric mixer, using the paddle attachment, beat the cream cheese on medium high speed until smooth. Add ¼ cup of the strawberry juice and mix until combined. Add the marshmallow cream and mix until combined. Using a rubber spatula, gently fold in the reserved whipped cream until combined thoroughly.
- To Assemble: In 6 champagne flutes, place 1 cupcake in the bottom. Using a slotted spoon, top with a layer of strawberries, making sure to use 1 teaspoon of the juices. Top with a layer of strawberry crème. Repeat, ending with a layer of crème. Top with a third cupcake and top with a dollop of strawberry crème and a strawberry (cut into a heart shape, if desired). In a food processor, pulse freeze dried strawberries until finely chopped and sprinkle on top of each trifle, if desired.
- To Garnish: Garnish each trifle with 1 whole strawberry, slit on the bottom and placed on the edge of each glass. Hull 3 strawberries and cut each in half lengthwise. Using a small heart shape cookie cutter, cut a heart out of each half, making 6 hearts. Place 1 on the top of each trifle.