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Strawberry / Raspberry Trifle Cake with Puff Pastry - Strawberry themed photo with a red strawberry vase filled with fresh strawberries with white roses with a white laced bow fresh mint, strawberry cup, strawberry sugar container, with fresh raspberries, strawberries on top of cake that has graham crackers around with a white with a golden ribbon around cake.

Strawberry / Raspberry Trifle Cake With Puff Pastry

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Description

Strawberry / Raspberry Trifle Cake With Puff Pastry

This lovely, delicate Strawberry / Raspberry Trifle Cake With Puff Pastry has everything you could ask for when craving something sweet! It’s layered with my light, creamy lime whipped cream, graham crackers, and flaky, crispy puff pastry. Airy and refreshing, it’s the perfect treat for a summer day!

Ingredients

Units Scale

Cake Layers / Topping

  • 1 lb Fresh Strawberries
  • 1 (6-oz) package of Fresh Raspberries
  • 32 squares of Honey Graham Crackers (9 squares around the cake - the rest crushed 1cup)
  • 1 (10x15 inch) sheet of Puff Pastry - Long Roll

Raspberry Lime Whipped Cream

  • 1 (6-oz) package of Fresh Raspberries
  • 1 1/2 cups Heavy Whipping Cream
  • 1 (16oz) Village Style Sour Cream
  • 1 tablespoon Vanilla Extract
  • 1 small Fresh Lime Juice

Instructions

  1. Thaw the puff pastry dough in the refrigerator overnight to ensure it’s ready to use. Preheat your oven to 400°F. Once the dough is chilled and pliable, roll it out on a flat surface lined with parchment paper. Using the inner ring of your springform pan as a guide, cut out two round pieces from the dough. Discard the plastic backing that comes with the pastry. Place both round cutouts on the parchment-lined surface and gently poke all over the dough with a fork—this helps the pastry bake evenly and prevents puffing.
  2. Lightly brush the tops of the cutouts with egg whites, then generously sprinkle sugar over each one. Next, lay a second piece of parchment paper over the dough, and lightly spray the parchment paper with cooking oil to prevent sticking. Place another flat baking sheet on top. Bake until halfway done, then carefully remove the top pan and parchment paper. Continue baking for another 10 minutes, or until the rounds are golden and crisp. (Keep in mind your puff pastry won’t always come out flat, pretty, and even; use the uneven puff pastry for your bottom base layer when ready to build your trifle cake.)
  3. Whipping Cream – In a large mixing bowl, on low speed, whip your cold heavy whipping cream until it forms stiff peaks. Then fold in powdered sugar, vanilla, sour cream, crushed raspberries, and a squeeze of fresh lime juice, and combine until it forms a light pink cream. Place plastic wrap tightly over and place it into the fridge for 1 hour to stiffen up. (You can also cover and place it in the freezer for 25-30 minutes to speed things up. Just don’t forget about it!)
  4. Assemble Cake- Before assembling your trifle, ensure the puff pastry is completely cooled and at room temperature. Always begin building your cake directly on the platter you plan to serve it on. If you’re serving the cake right away, you can start by placing the graham crackers around the edges of your springform pan. Keep in mind that graham crackers are quite delicate and absorb moisture quickly. To maintain their structure and crispness, I recommend serving the cake within an hour of assembly—this will help the graham crackers hold their shape when you remove the springform pan. (See “Tip” below if serving cake for later.)
  5. Start by slicing the strawberries into thin, even pieces. Set aside 8-10 Strawberries for topping. Using a fruit or vegetable slicer can help with consistency. Next, crush the graham crackers in a food processor until finely ground and set them aside. Fill a piping bag with your raspberry cream.
  6. Begin layering in a springform pan. Place it on top of your serving plate and have it locked in place to begin. Start with a baked puff pastry sheet as the First Layer. (If one of your puff pastries is uneven, use that one at the bottom to help even things out.) For the Second layer, pipe about 1/4 inch of raspberry lime cream over the pastry and use a rubber spatula to gently spread it evenly. Add a Third layer of crushed graham crackers, and then sliced strawberries as your Fourth layer. Add 1/4 inch of cream and spread evenly with a spatula. Now, repeat another layer of strawberry slices and graham crackers. Then add cream until you reach just below the rim of the springform pan.

Notes

  • Items Needed for This Recipe – Rubber Spatula, Springform Pan, Parchment Paper, Piping Bag for frosting or resealable ziplock bag (Large)
  • Remove the extra dough and bake separately. These are extra pieces you can enjoy separately. (I did have some leftover cream and enjoyed those extra pieces and made individual bite-sized pieces – Super good!)
  • If you plan on building this trifle cake and serving for later, add a lined parchment paper around the edging of your springform pan and start building from the inside up, leaving the outer layer of Graham crackers to be placed later when it’s time to serve.

*** Our Nutrition information is estimated, so please make sure to check your own calculations to fit your diet.

  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baked & Refrigerated
  • Cuisine: Europen

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Find it online: https://galoreofflavors.com/strawberry-raspberry-trifle-cake-with-puff-pastry/