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Strawberry Trifle Cake recipe

Strawberry Trifle Cake.

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.

    Makes 6 to 8 servings.

    Recipe and photograph provided courtesyof California Strawberry Commission. ©2003 California StrawberryCommission. All rights reserved.

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