Ingredients for Strawberry Trifle Cake
- 2 lbs fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1/4 cup water, 2 tablespoons cold water
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 (10 3/4 ounce) frozen pound cake, thawed and cut into 1-inch cubes (about 4 cups)
- 1 (8 ounce) container cool whip, thawed or 2 cups whipped topping
- a fresh sprig of mint
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How to Make Strawberry Trifle Cake
- In a medium saucepan, combine 1 cup sliced fresh strawberries, 1/2 cup granulated sugar, and 1/4 cup water.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for 3 minutes.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
- Gradually whisk the cornstarch slurry into the simmering strawberry mixture.
- Continue to cook, stirring constantly, until the mixture thickens to a sauce-like consistency (about 1-2 minutes).
- Remove from heat and stir in 1 tablespoon lemon juice. Let cool completely to room temperature.
- Set aside about 1/2 cup of the sliced strawberries for garnish.
- Gently fold the remaining sliced strawberries into the cooled strawberry sauce.
- In a trifle bowl or clear glass serving dish, layer the ingredients as follows:
- Start with a layer of 1 cup whipped topping.
- Add a layer of 1 1/2 cups cubed pound cake.
- Spread half of the strawberry mixture over the pound cake.
- Repeat layers: whipped topping (1 cup), pound cake (1 1/2 cups), remaining strawberry mixture.
- Top with the remaining 1 cup of whipped topping.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, garnish with the reserved strawberries and a fresh sprig of mint.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
97g
Fat
70g
Carbs
18g
