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Strawberry recipe
 Strawberry Trifle
Ingredients
1/3 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
2 large eggs
2 cups 1 percent milk
1 teaspoon vanilla extract
6x1-inch-thick slices angel food cake
1/4 cup dry sherry
1 (16-ounce) container sliced strawberries
Toasted sliced almonds and whipped cream, for garnish
Directions
To make custard, in bowl, whisk together sugar, cornstarch, salt and eggs until smooth.
Slowly whisk in milk; transfer mixture to heavy-bottomed saucepan. Place over medium heat and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens.
Reduce heat to low; whisk 1 minute more. Remove from heat; whisk in vanilla. Transfer to bowl; place a sheet of plastic wrap directly onto surface of custard. Refrigerate until cold.
Place 1 slice angel food in bottom of a 1-cup individual glass dish; sprinkle with 2 teaspoons of the sherry.
Spread 2 tablespoons strawberries evenly over cake; spread 1/3 cup custard over strawberries. Top with 2 tablespoons strawberries; garnish with whipped cream and almonds.
Repeat with remaining ingredients to make 6 individual servings.
Source: Recipes and photographs provided courtesy of the California Strawberry Commission. ©2007 California Strawberry Commission. All Rights Reserved
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