Summer means strawberries. I love strawberries and was thrilled I was able to go to the Strawberry Festival at my friend’s church when I was visiting North Carolina last month. They had strawberry cake, homemade ice cream, pie, muffins, and chocolate covered. I ate until I couldn’t eat anymore and was sad to leave. Since returning home I have oogled the strawberries in the grocery store, but knew I didn’t have anyone to bake for so I restrained myself from scooping them up.
Sunday I was invited to dinner with some friends and I saw my chance to break out a new strawberry recipe. I was born with the spirit of a hostess and all the times I visited my great-aunt Virginia and watched as she hosted our family gatherings made me want to be just like her when I grew up. Sadly I don’t currently have the home to play hostess, but I can still practice my skills when I am invited to other homes. I immediately pulled out my recipe, made my shopping list, and hit the store.
When I knocked on my hostess’ door and saw her smile as I handed her the container of strawberry pie mini trifles I felt the rush entertaining always brings me. If you are looking for a refreshing treat sure to impress give this recipe a try.
Strawberry Pie Mini Trifles
1 package refrigerated pie dough (14.5 oz)
1 egg white
1 tablespoon water
1/4 cup plus 2 tablespoons sugar, divided
2 cups sliced strawberries
2 cups Whipped Cream (recipe below)
Preheat oven to 425 degrees
Line a baking sheet with parchment paper
Unroll pie dough and place on baking sheet
In a small bowl, whisk together egg white and water. Brush onto pie dough. Sprinkle with 2 tablespoons sugar.
Bake until golden brown, approximately 10 minutes. Cool completely on baking sheet. Break into large pieces and set aside.
In a medium bowl, combine sliced strawberries and remaining ¼ cup sugar.
In 8 miniature trifle dishes (I used flared 8 oz juice glasses), layer one-third of piecrust pieces, one-third of strawberries, and half of whipped cream. Repeat layers. Top with remaining strawberries and piecrust pieces. (I topped with fresh mint)
2 1/2 cups heaving whipping cream
1 cup confectioners’ sugar
In a large bowl, beat whipping cream at high speed with an electric mixer until soft peaks form. Slowly add confectioners’ sugar, beating until stiff peaks form. Refrigerate until needed.