This strawberry trifle tastes heavenlyand looks like a sweet dream!
Recipe: Strawberry TrifleCake
1 pint fresh California strawberries,washed and hulled, or 1 (20-ounce) bag frozen whole strawberries 1/2 cup granulated sugar 1 1/2 tablespoons cornstarch 1 tablespoon lemon juice 1 (12-ounce) frozen pound cake, defrosted (reserve foil pan) 1 (7-ounce) aerosol can whipped light cream
Slice berries, reserving 6 for garnish.
Place 1 cup of the sliced berries in saucepanwith sugar and 1/4 cup water. Bring to boil. Cook 3 minutes;remove from heat. Mix cornstarch and 1/4 cup cold water.Stir into berries. Cook and stir until thick (about 2 minutes).Add lemon juice. Cool to room temperature; fold in remainingsliced berries.
Cut cake in 12 slices. Arrange slicesback in reserved foil pan, one at a time, holding pan on a slant,spooning glaze between them. Spread remaining glaze on top. Recoverwith cardboard lid; chill 4 hours, or overnight.
To serve: cut away cake pan and transfercake to serving platter. Pipe whipped cream around base and topof the cake. Garnish with whole berries. Cut diagonal slices.Serve at once.