Strawberry Trifle Cake

== Description ==
Yield: 6 to 8 servings.
=== Ingredients ===
* 1 pint fresh California strawberries, washed and hulled, or one 20 ounce bag frozen whole strawberries
* 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.
# Bring to boil. Cook 3 minutes; remove from heat.
# Mix cornstarch and 1/4 cup cold water.
# Stir into Berries. Cook and stir until thick (about 2 minutes).
# Add lemon juice. Cool to room temperature; 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; chill 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. Cut diagonal slices. Serve at once.
Category:Berry Recipes
Category:Light cream Recipes
Category:Strawberry Desserts
Category:Strawberry Recipes
Category:Trifle Recipes