from: Albertson’s Inc.
Product: Frozen Whole unsweetened Strawberries
BOB RECIPE: Strawberry Trifle Cake
1 (16 oz) package frozen whole strawberries
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice
1 frozen pound cake (12 oz), 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 overnight.
To serve: cut away cake pan and transfer cake to serving platter. Pipe whipped cream around base and top of cake. Garnish with whole berries. Cut diagonal slices. Serve at once. Makes 6 to 8 servings.