RCI-BR.004.0509.001
Strawberry Trifle Cake
Yield: 6 to 8 servings.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- fresh California strawberries1 pintwashed and hulled, or one 20 ounce bag frozen whole strawberries
- 1/2 cup
- 1 1/2 tablespoons
- 1 tablespoon
- frozen pound cake (12 ounces) defrosted (reserve foil pan)1 unit
- aerosol can (7 ounces) whipped light cream1 unit
Method
1
Combine sugar and cornstarch in a medium saucepan, stirring well to break up any lumps.
2
Add fresh California strawberries (or frozen whole strawberries) and lemon juice to the saucepan, stirring gently to coat with the sugar mixture.
3
Heat the strawberry mixture over medium heat, stirring occasionally, until it reaches a simmer and the mixture thickens slightly, approximately 8 minutes.
8 minutes
4
Remove the saucepan from heat and allow the strawberry compote to cool to room temperature, about 10-15 minutes.
5
Cut the defrosted pound cake into 1-inch cubes and divide them evenly among 4 serving bowls or glasses.
6
Spoon half of the cooled strawberry compote over the pound cake pieces in each bowl.
7
Top each portion with a generous layer of whipped light cream from the aerosol can.
8
Finish by spooning the remaining strawberry compote over the whipped cream and serve immediately.