Mixed Berry Shortcake Trifle
3 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar, divided
5 teaspoons baking powder
1 cup (2 sticks) cold butter, cubed
6 ounces Henning’s Aged Cheddar Cheese, finely shredded (1 1/2 cups)
2 cups heavy whipping cream
2 large eggs
1 pint blueberries
1 pint raspberries
1 pint strawberries, sliced
1 tablespoon sugar
1 tablespoon orange liqueur or orange juice
6 cups sweetened whipped cream
Heat oven to 400°F.
Combine the flour, 1/2 cup sugar and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs. Toss in cheddar.
Whisk cream and eggs in a bowl. Gradually add to flour mixture just until combined. (Do not overmix.)
Turn dough onto a lightly floured surface; knead 8 times. Pat dough into a greased 15 x 10-inch baking pan. Sprinkle with remaining sugar.
Bake for 18-22 minutes or until golden brown. Cool completely in pan on a wire rack.
Meanwhile, set aside 5 blueberries and 5 raspberries. Combine the sugar, orange liqueur and remaining berries in a large bowl. Let stand for 30 minutes, stirring occasionally.
Cut a 9 x 4-inch section from end of the cake; set aside. Cut remaining cake into 1-inch cubes.
Place half of the cake cubes into a large trifle or glass serving bowl. Top with half of the whipped cream. Line the edge of bowl with berries. Fill in middle with two-thirds berry mixture. Repeat layers, starting with the cake.
Cut reserved cake with a 2-inch star cookie cutter. Thread stars and reserved berries on skewers; place in trifle.