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
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
Place ⅓ of the angel food cake on the bottom of a trifle dish.
Spread ⅓ of the whip cream over the cake.
Spread ⅓ of the strawberry sauce over the whip cream.