Strawberry recipe
Strawberry Trifle Cake
Ingredients
1 pint fresh strawberries, washed and hulled 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
Slice berries, reserving 6 for garnish. Place 1 cup of the sliced berries in saucepan with sugar and 1/4 cup water and bring to boil. Cook for three minutes before removing from the heat.
Mix cornstarch and 1/4 cup cold water before stirring into the berries. Cook and stir until mixture is thick (about 2 minutes).
Add lemon juice and then allow to cool to room temperature. Next 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 and chill for 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. Serve immediately.
Source: Recipes and Photographs provided courtesy of the California Strawberry Commission. © 2007 California Strawberry Commission. All rights reserved.
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