Strawberry Sugar Biscuit Trifle Recipe

Name: Strawberry Sugar Biscuit Trifle
Prep time: 210 min
Cook time: 380 min
Total time: 590 min
Yield: Serves 1 or more
Ingredients: Refrigerated Buttermilk Biscuits; 1 cup heavy whipping cream; 1/2 cup granulated sugar; 1 teaspoon ground cinnamon; Orange Liqueur; Approximately 1 pint fresh strawberries; 1/4 cup cornstarch; Egg Yolks; 3 cups whole milk; Half And Half; 1 teaspoon vanilla extract; 1/4 cup powdered sugar; Strawberry

Wow your guests with this stunning Strawberry Sugar Biscuit Trifle! This Southern Living-inspired dessert features layers of buttery sugar biscuits, creamy custard, and juicy strawberries arranged in a beautiful checkerboard pattern. The recipe includes detailed instructions for making homemade custard and perfectly baked biscuits. Prepare to be amazed by the delicious flavors and elegant presentation – perfect for special occasions or a delightful weekend treat! Makes 10-12 servings.

Prep Time 210 mins

Cook Time 380 mins

Calories 518.8 kcal

Protein 16g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Strawberry Sugar Biscuit Trifle

Refrigerated Buttermilk Biscuits
1 cup heavy whipping cream
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Orange Liqueur
Approximately 1 pint fresh strawberries
1/4 cup cornstarch
Egg Yolks
3 cups whole milk
Half And Half
1 teaspoon vanilla extract
1/4 cup powdered sugar
Strawberry

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How to Make Strawberry Sugar Biscuit Trifle

**Prepare Sugar Biscuits:** Brush tops of 10 frozen biscuits (about 16 oz) with 2 tablespoons whipping cream.
Sprinkle evenly with 1/4 cup granulated sugar and 1 teaspoon ground cinnamon.
Place biscuits on a lightly greased baking sheet.
Bake at 350°F (175°C) for 20 minutes, or until golden brown.
Cool completely on a wire rack.
Once cooled, cut biscuits in half horizontally.
Brush cut sides evenly with 5 tablespoons orange liqueur or juice.
**Prepare Trifle Custard:** In a heavy saucepan, whisk together 4 large eggs, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 3 cups whole milk, and 1 teaspoon vanilla extract.
Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens (about 1 minute).
Remove from heat and pour into a bowl. Place bowl in a larger bowl filled with ice water, whisking occasionally, until completely cool (about 2 hours). Chill completely in the refrigerator.
**Assemble the Trifle:** Line the bottom of a 4-quart trifle bowl or similar serving dish with 8 biscuit halves.
Arrange approximately 1 pint fresh strawberries, halved, around the lower edge of the bowl, leaving space between berries.
Spoon one-third of the chilled custard evenly over the biscuit halves.
Top with one-third of the remaining strawberry halves.
Repeat layers twice, ending with a strawberry layer.
Drizzle remaining orange liqueur or juice evenly over the top.
Cover and chill for 3 to 4 hours, or overnight.
**Prepare Whipped Cream:** In a chilled bowl, beat 1 cup heavy whipping cream until foamy. Gradually add 1/4 cup powdered sugar, beating until soft peaks form.
Spread whipped cream over the trifle.
Garnish as desired (optional).
Serve immediately and enjoy!