The sweetness of strawberries | Milkbottle

The sweetness of strawberries

Strawberry Ideas

Strawberry trifle is the perfect recipe for times when baking feels like a chore. Simply layer up some sponge, whipped cream and strawberries, and you’ll be serving up a dessert that’s effortless to make and impossible to resist. Or make a Strawberry butter; what’s not to love when you combine rich butter with the summery sweetness of strawberries? A luxurious condiment for your brunch, on pancakes or simply smeared on toast.

Strawberry trifle
(serves 6)
12 small pieces of sponge
3 dl whipping cream
½ dl sugar
2 tsp vanilla sugar
2 dl shelled pistachios
marinated strawberries:
1 l strawberries
½ dl sugar
1 dl freshly squeezed orange juice

Fresh strawberries, for garnish
Prepare the marinated strawberries first.
Clean and hull the strawberries.
Slice them and sprinkle them with the sugar, then let macerate for around 5 minutes.
Pour the orange juice over the berries and let them marinate while you prepare the other parts of the trifle.
You can also substitute orange or lemon liquor for the orange juice.
Whip the cream until it forms stiff peaks. Mix in the sugar.
If you prefer your trifle very sweet, add more sugar.
Place a third of the sliced sponge in a bowl.
Ladle a third of the marinated strawberries over the sponge, not forgetting to spoon the juice over the sponge to moisten it.
Spread a third of the whipped cream over the berries, followed by a third of the pistachios.
Layer everything two more times.
Or as an alternative, you can make the trifle in six individual serving dishes.
Strawberry butter
100 g strawberries
100 g butter, at room temperature

Rinse the strawberries and remove the stems.
Slice the berries and mix them with the butter.
If you prefer, you can also blitz the mixture into a smooth mass with a food processor.
Strawberry butter is perfect on pancakes, toast or scones.
You can also pump up the flavour by adding a tablespoon of finely chopped fresh mint.

Images: Reetta Pasanen via Taverne Agency Text, recipes and styling: Sanna Kekalainen

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