Ask any mom what she wants for Mother’s Day and I’m sure she’ll first say that she want to sleep in. Once I’m awoken in the morning I can’t got back to sleep. So on Mother’s Day my first wish is to sleep in (even if that means until 7.30 or 8am). The second thing is I want time with my little boys. I want to share this day with my family because they make me so very proud. I also love to share this day with my mom. The best mom I know! And lastly, I like to receive gifts that are hand-made.
If you are still struggling about what to do for your mom or wife. I have the perfect dessert. This one is a favorite in my house! It is a Martha Stewart recipe, but I substitute the raspberries for strawberries. I just like it so much better that way. It tastes just like strawberry shortcake but in a trifle.
Here’s the recipe:
1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless strawberry jam (I like to do strawberry jam)
4 cups strawberries (I like to do strawberries)
2 cups heavy cream
1 1/2 pounds favorite pound cake (I like to use Roche Bros – it has loads of butter and is delicious)
1. In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
2. In a small bowl, combine jam with 3 cups strawberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
3. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary.
4. Gently spread top of layer with 1/3 of strawberry mixture, and then 1/3 of whipped cream. (tip – start on the outside and don’t go too heavy, you don’t want to run out for the top layer). Repeat to make two more layers; garnish with remaining cup strawberries.
5. Refrigerate until ready to serve, up to 24 hours.
I know the mom in your life will love this sweet treat. If you make it, I’d love to hear how it turns out!