Lemon Strawberry Trifle

Since I've had quite a few people ask for this recipe, I decided to post it on my blog. Now, I found the recipe in a Rachel Ray magazine months ago. Since then, I've changed it up a bit.

½ cup or more of strawberry jam or jelly
2 cups heavy cream, chilled
1 completed recipe for Tangy Lemon Curd
1 compelted recipe for Whole Wheat Shortcakes
3 half-pints of strawberries

1. In a small microwaveable bowl, stir together the jam and 1/4 cup water and microwave for 1 minute at full power. Stir until slightly cool.

2. Using an electric mixer, beat the cream at medium-high speed until stiff. Using a rubber spatula, fold in the lemon curd until incorporated.

3. Pull the shortcake apart and lay several pieces even layer in the bottom of a 10-cup trifle bowl (or other straight-sided, clear glass bowl). Drizzle 1/4 cup of the melted jam mixture onto the cake. Spoon one-third of the lemon cream on top and spread evenly. Sprinkle a half-pint of berries on top. Repeat the layering twice, mounding the last batch of berries in the center of the trifle.

Tangy Lemon Curd from The Nourishing Gormet

3 large eggs
1/4 -1/3 cup of honey
Grated zest of one lemon (I used about 1 tablespoon)
1/2 cup of lemon juice
6 tablespoons virgin coconut oil (or you could use ghee or butter).

1. In a medium stainless steel or enamel saucepan, whisk together the first three ingredients until light colored.
   
   
2. Add the the coconut oil, breaking it into small clumps as you drop it into the pot for even melting. Then add the lemon juice.
   
   
3. Cook, whisking over medium heat until the coconut oil is melted. Continue to cook until the mixture thickens and you start to see a few bubbles popping at the surface.
   
   
4. Remove from heat, and scrape into a fine sieve set over a bowl. Strain the curd, gently stirring if needed.
   
   
5. Refrigerate for several hours to thicken. Will keep about one week in the refrigerator.

Deluxe Whole Wheat Shortcake from Tammy's Recipes

4 eggs, separated
3/4 cup sugar, divided*
1 cup whole wheat flour
1/3 cup water
1/4 cup oil
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract

1. In a large bowl with electric mixer at high speed, beat egg whites until soft peaks form. Continue beating at high speed and add 1/4 cup sugar, about 2 tablespoonfuls at a time. Beat well after each addition, until sugar is completely dissolved and egg whites stand in stiff peaks.
   
   
2. In another mixing bowl, use an electric mixer to combine the egg yolks, flour, water, oil, baking powder, vanilla, and 1/2 cup of sugar. Using a rubber spatula, gently fold the flour mixture into the beaten egg whites until completely blended. Pour batter into a greased and floured 9-inch springform pan or two smaller round cake pans.
   
   
3. Bake cake at 325 degrees for about 40 minutes or until the top of the cake springs back when lightly touched with finger and cake tests done. Remove from oven and allow to cool completely before removing from pan. The cake will sink slightly as it cools.