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Strawberry Trifle




Source of Recipe


Elaine


List of Ingredients




Strawberry Trifle
Prep. time: 25 minutes Serves: 12 to 14

2 quarts fresh strawberries
1 to 2 teaspoons sugar
1 1/2 to 2 layers leftover sponge cake, pound cake or about 30 ladyfingers
about 1 cup strawberry preserves
about 2 cups vanilla pudding, or custard
whipped cream, for garnish



Recipe



Set aside 5 or 6 of the best looking strawberries. Hull and slice the remaining strawberries. Sprinkle with about a teaspoon or two of sugar and stir gently. Set aside to macerate for about 30 minutes so that the berries get juicy. If you have very sweet berries, use less sugar; tart berries, more sugar.

Slice the cake into pieces that will fit in the bottom of the trifle dish or glass bowl. The size and thickness will be determined by the kind of cake.

Arrange the slices of cake or ladyfingers in the bottom of a 2- to 3-quart trifle dish or pretty glass bowl. Straight-sided bowls are preferred.

Spread with a generous 1/2 cup of preserves and scatter half the sliced berries over the preserves.

Spoon the custard over the berries. Layer the rest of the cake over the custard.

Spread the cake with the remaining preserves and berries. Top with the remaining custard. Garnish with whipped cream.

Cover and refrigerate for at least 3 hours and up to 12 hours. Garnish with more dollops of whipped cream, if you wish, and decorate with whole strawberries.