A Mother’s Day Treat

Ask any mom what she wants for Mother’s Day and I’m sure she’ll first say that she want to sleep in.  Once I’m awoken in the morning I can’t got back to sleep.  So on Mother’s Day my first wish is to sleep in (even if that means until 7.30 or 8am).  The second thing is I want time with my little boys.  I want to share this day with my family because they make me so very proud.  I also love to share this day with my mom.  The best mom I know!  And lastly, I like to receive gifts that are hand-made.

If you are still struggling about what to do for your mom or wife.  I have the perfect dessert.  This one is a favorite in my house!  It is a Martha Stewart recipe, but I substitute the raspberries for strawberries.  I just like it so much better that way.  It tastes just like strawberry shortcake but in a trifle.

Here’s the recipe:

Ingredients

1/2 cup plus 2 tablespoons sugar

1/4 cup fresh lemon juice

2 cups heavy cream 

Directions

1. In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.

2. In a small bowl, combine jam with 3 cups strawberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.

3. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.

Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. 

4. Gently spread top of layer with 1/3 of strawberry mixture, and then 1/3 of whipped cream. (tip – start on the outside and don’t go too heavy, you don’t want to run out for the top layer).  Repeat to make two more layers; garnish with remaining cup strawberries. 

5. Refrigerate until ready to serve, up to 24 hours.

I know the mom in your life will love this sweet treat.  If you make it, I’d love to hear how it turns out!