Zinfandel Strawberry Trifle

By kayjayjohnson

Ingredients

• 1-1/2 cups Zinfandel wine or grape juice
• 1/2 cup sugar, divided
• 1 quart fresh strawberries, sliced
• 1 teaspoon vanilla extract
• 2 loaves (10-3/4 ounces each) frozen pound cake, thawed
• 2 cups heavy whipping cream
• Additional fresh strawberries

Preparation

Step 1

In a large saucepan, combine wine and 1/3 cup sugar. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Set saucepan in ice water and stir the mixture for 3 minutes. Stir in strawberries and vanilla.

Meanwhile, cut one cake in half widthwise (save the other half for another use). Cube remaining cake; set aside.

In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form.

In a 3-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, strawberry mixture and whipped topping. Repeat twice. Chill until serving. Garnish with additional strawberries. Yield: 15 servings.