Strawberry Shortcake Trifle

A light and delicious trifle layered with strawberry sauce, angel food cake and whipped cream! This will be a hit wherever it is served!

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

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.

Get full recipe Strawberry Shortcake Trifle 

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