STRAWBERRY SHORTCAKE TRIFLE
- 1 pound cake - ready made
- 1 quart sliced strawberries
- 1/4 cup sugar.
- 8 ounces frozen light whipped topping (thawed)
- 1/3 cup strawberry topping (such as Smuckers)
In a large bowl put strawberries and sugar.
Mix well and set aside.
In a medium bowl stir together jam and whipped cream.
Cut pound cake into 1 inch squares.
Place half the cake cubes in a large glass bowl. Spoon half the berries and juice evenly over cake. Spread half the topping over berries. Repeat once. Cover and refrigerate 4 hours to overnight. Garnish with more berries, if desired.