Shelly's Recipe

STRAWBERRY TRIFLE CAKE

Category: Cakes

1 pint strawberries, washed and hulled, or 1 (20) oz bag frozen whole strawberries
1/2 cup sugar
1 1/2 tbsp cornstarch
1 tbsp lemon juice
1 (12 oz) frozen pound cake, defrosted (reserve foil pan)
1 aerosol can (7 oz) whipped light cream

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 overnihgt. 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.