BOB RECIPE: Strawberry Trifle Cake

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.


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