Just store-bought cookies, whipped cream and strawberries, how easy is that? ;) Chaneling my inner Ina Garten for this recipe. The idea stemmed from her Mocha Icebox Cake. Taking Hampton’s own Tate’s cookies and letting homemade whipped cream soften them while chilling in the fridge. The strawberry addition is a homage to strawberry shortcake.
This is the perfect not-too guilty dessert. Best enjoyed after a grill-out all fresco. AKA my favorite way to spend a Sunday evening. Preferably on my parents oasis of a patio.
3-Ingredient Individual Strawberry Trifles
yields 4-5 trifles
8 oz strawberries, sliced
8 oz heavy whipping cream
1 Tbsp. granulated sugar
1/2 tsp. vanilla extract
8 Tate's Bakeshop Vanilla Cookies (available at most grocery stores)
Whip your heavy cream using an electric mixer until soft peaks form. Add sugar and vanilla extract and give a quick mix, making sure not to over whip your cream.
Take a martini glass, start with a small spoonful of cream in the bottom of the glass. Crumble over a Tate's cookie, add a few sliced strawberries, then repeat. Continue until you have filled 4 martini glasses. I was able to stretch this recipe to serve 5, but it's best divvied up for 4.
Place in the fridge for at least 1 hour to let the cream soften the cookies a bit. Before serving, sprinkle the tops with granulated sugar and a small sprig of mint to garnish.