Strawberry and Cream Trifle

Fantastic summer dessert when strawberries are in season.

Yield: 8-10 servings

Ingredients:

• 4 cups fresh strawberries, hulled and rinsed, divided (one double pack)
• 5 tablespoons sugar, divided
• 1 quart heavy whipping cream
• 2 cups powdered sugar
• 1 angel food cake or pound cake

IMPORTANT NOTE: The recipe as written is for strawberries that aren’t very sweet. If you have really good strawberries you probably want to cut down on both types of sugar by half or so and let the natural sweetness come through.

Directions:

1. Separate out 1 cup of the strawberries and mash or blend them. Sprinkle with 1 tablespoon of the sugar, stir, and set aside.
2. Thinly slice the remaining 3 cups of strawberries (setting aside a few for decorating the finished trifle, if desired). Sprinkle with the remaining 4 tablespoons of sugar, stir, and set aside.
3. Cut the cake up into ½-inch cubes.
4. Whip the cream until stiff peaks form. Add in the powdered sugar and whip to combine.
5. Set aside half the whipped cream, and fold the mashed strawberries into the remaining half to make strawberry whipped cream.
6. Layer a large trifle dish with cake, strawberry whipped cream, sliced strawberries, and plain whipped cream until full. Decorate the top with extra strawberries if desired.

(Adapted from The Alison Show, which took it from a cookbook.)