Strawberry Trifle Cake
Yield: 6-8 servings
1 pint fresh California strawberries, washed and hulled, or one 20 ounce bag frozen whole strawberries
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice
1 frozen pound cake (12 ounces), defrosted (reserve foil pan)
1 aerosol can (7 ounces) whipped light cream
Slice berries, reserving 6 for garnish. Place 1 cup of the sliced berries in saucepan with 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 remaining sliced berries. Cut cake in 12 slices. Arrange slices back in reserved foil pan, one at a time, holding pan on a slant, spooning glaze between them. Spread remaining glaze on top. Recover with cardboard lid; chill 4 hours, or overnihgt. To serve: cut away cake pan and transfer cake to serving platter. Pipe whipped cream around base and top of the cake. Garnish with whole berries. Cut diagonal slices. Serve at once.
Thanks to the California Strawberry Commission for this great recipe.