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
  1. In a small bowl, combine corn starch and cold water. Stir and set aside.
  2. 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
  1. 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:in-training.