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Strawberry Trifle Cake

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Yield: 6 to 8 servings.



Ingredients Needed For Strawberry Trifle Cake
* 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


Directions To Prepare Strawberry Trifle Cake
#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 overnight.
#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.



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Monday, December 11, 2017, 7:01 pm


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