Strawberry Shortcake Trifle

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Ingredients

1 angel food cake, cut into 1″ cubes

STRAWBERRY SAUCE
2 Tablespoons corn starch
1½ Tablespoons cold water
2½ cups quartered strawberries
¾ cup sugar
¼ water
1 Tablespoon lemon juice

WHIPPED CREAM LAYER
3 cups heavy cream
½ cup sugar
1 teaspoon vanilla

Instructions

  • In a small bowl, combine corn starch and cold water. Stir and set aside.
  • In a medium sauce pan over medium high heat, combine strawberries, sugar, water and lemon juice. Bring to boil. Reduce heat to low and stir in corn starch water. Cook for 2 minutes, stirring constantly, until mixture thickens. Remove from heat and cool completely.

WHIPPED CREAM
In a large mixing bowl, beat heavy cream. Slowly add in ¾ cup sugar. Beat in vanilla and continue beating until soft-medium peaks are formed.

ASSEMBLY

  1. Place ⅓ of the angel food cake on the bottom of a trifle dish.
  2. Spread ⅓ of the whip cream over the cake.
  3. Spread ⅓ of the strawberry sauce over the whip cream.
  4. Repeat the process 2 more times.
  5. Chill in fridge until ready to serve.

Notes
Recipe adapted from chef-in-training.com

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