OK, I know everyone doesn’t have time to whip up a trifle any old time the whim hits. But for a special occasion, this is just about the most elegant and easy way I know to serve what is basically extraordinary berry shortcake. And I know, why not just make life easy and slice up the cake, scoop on the berries, and top with homemade whipped cream? Well it comes down to this – presentation, presentation, presentation! You know what they say about buying or selling a home – it’s all about the location, well this recipe is all about the presentation. But in truth there is a bit more to it than just presentation.

There is a sort of magic that occurs when you allow the cake, berries, and whipped cream to hang out together for a couple of days. At first they just sit there looking lovely. But then after a bit, they start to know each other, and by the end of their cozy time together in the cold and dark refrigerator, they have become the best of buddies. And then they do what all good buddies do after spending quality time together; they complement each other. They become greater than the sum of their parts.

So next time you want the ultimate “shortcake” experience, give your cake, berries, and whipped cream time to form a perfect union. You will not regret your decision. Just don’t rush your ingredients. Just like with any other good friendship, it takes time to develop to its full potential.

• ½ c. butter, room temperature
• 4-oz. cream cheese, room temperature
• 1½ c. + 2 T. sugar, divided
• ½ tsp. salt
• 3 lg. eggs, room temperature
• 2½ tsp. vanilla, divided
• 1½ c. flour
• 5 c. mixed fresh berries (strawberries, blueberries, marionberries, raspberries, etc.)
• 2 T. sugar
• 3 tsp. Chambord or other berry flavored liqueur, divided
• 1 pint (2 c.) heavy whipping cream
• ¼ c. powdered sugar
• additional fresh berries for garnish, opt.
• mint leaves, garnish, opt.

Cream butter and cream cheese together in a large mixing bowl. Add 1½ cups sugar and salt and whip until mixtures is light and fluffy, about 5 minutes. Add eggs one at a time. Beat in 2 teaspoons of the vanilla. Add flour at low speed until well incorporated, but do not overbeat. Lightly butter a glass 8 or 9-inch baking pan. Scoop batter into pan and level the top with an offset spatula. Place pan in cold oven. Set temperature to 200 degrees; bake for 20 minutes. Increase temperature to 250 degrees; bake 20 minutes. Increase to 275; bake for 10 minutes. Increase temperature to 300 degrees and bake for about 40 minutes or until a toothpick inserted near the middle of the cake comes out clean. Remove from oven and cool on a rack before cutting. When cool cut the cake into 1/3-inch slices and then turn the pan 90 degrees and cut into 1/3-inch slices again.

(This picture is a double batch of the cake baked in a 10×16-inch glass pan.)

Meanwhile gently mix the berries, remaining 2 tablespoons sugar, and 2 teaspoons Chambord together in a small bowl. Let sit until ready to assemble the trifle. Whip heavy cream to soft peaks. Add powdered sugar, remaining ½ teaspoon vanilla and remaining teaspoon of Chambord. (Do not clean the beaters at this point because you are going to be using them later.)

When ready to assemble, remove 1/3^rd of the cake from the pan and chunk each piece of cake into two and place in the bottom of a medium sized, straight sided glass bowl. (Actually any glass bowl will work, but for the best presentation, a straight sided bowl is best.) Spoon 1/3^rd of the berries plus liquid over the cake cubes. Add 1/3^rd of the whipped cream over the berries. Add another 1/3^rd of the cake, pressing down lightly to remove any air pockets in the layers below. Repeat with another 1/3^rd of the berries and cream. Add the last third of the cake, again pressing down on the cake chunks to compact the dessert. Add the berries, and before you cover the top with the remaining whipped cream, return the bowl to the mixer and whip to stiff peaks. Spread evenly over the last berry layer. Cover with plastic wrap and refrigerate for at least 24 hours and up to two days.

Remove from refrigerator about an hour before serving. Garnish with additional berries* and fresh mint leaves if available.

*I like to make fans out of strawberries to use as part of the garnish. To make a strawberry fan, leave the green leaves on the strawberry. Cut 4-5 slits in the strawberry being careful not to cut through the top. Then gently spread the slices apart.

Note: The cake part of this recipe is half of a Cream Cheese Pound Cake. Recipe posted under Patti Cakes.