Yield: 9 squares
1 frozen pound cake (11 1/ ounces), defrosted
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup water
1 package (3 3/4 ounces) lemon flavor instant pudding and pie filling
1/4 cup fresh lemon juice (optional)
1 egg white, unbeatened
1 pint fresh California strawberries, sliced
1 can (7 ounces) refrigerated whipped light cream
Strawberries for garnish
Cut pound cake lengthwise into 2 layers, and arrange side by side in 8-inch square cake pan (cut sides up). In saucepan, soften gelatin in water; dissolve over low heat. Set aside. Prepare pudding following package directions except reduce milk to 1 3/4 cups. Beat in dissolved gelatin and lemon juice. Let set 5 minutes. Add egg white. Beat on highest electric mixer speed 5 minutes. Fold berries into mixture. Pour over cake. Chill until firm enough to cut - at least 1 hour. To serve: cut into squares. Top with a puff of whipped light cream and a whole strawberry.
Substitute: 1 package (1 pound) frozen whole unsweetened strawberries for fresh strawberries. Thaw just enough to slice. Drain in collander, reserving liquid for other uses. Then fold into mixture, as directed above.
Thanks to the California Strawberry Commission for this great recipe.