Strawberry Shortcake Trifle

Strawberry Shortcake Trifle

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.

source    https://www.chef-in-training.com

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