Strawberry Shortcake Trifle

By srumbel

A light and delicious trifle layered with strawberry sauce, angel food cake and whipped cream! This will be a hit wherever it is served!
by chef-in-training.co,

Ingredients

• 1 angel food cake, cut into 1" cubes
• Strawberry Sauce
• 2 Tablespoons corn starch
• 1 1/2 Tablespoons cold water
• 2 1/2 cups quartered strawberries
• 3/4 cup sugar
• 1/4 water
• 1 Tablespoon lemon juice
• Whipped Cream Layer
• 3 cups heavy cream
• 1/2 cup sugar
• 1 teaspoon vanilla

Preparation

Step 1

In a small bowl, combine corn starch and cold water. Stir and set aside.
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

Place ⅓ of the angel food cake on the bottom of a trifle dish.
Spread ⅓ of the whip cream over the cake.
Spread ⅓ of the strawberry sauce over the whip cream.
Repeat the process 2 more times.
Chill in fridge until ready to serve.