Recipe of the Day-- Strawberry Trifle

Strawberry Trifle with Homemade Whipped Cream & Strawberry Sauce


You have seen me post this numerous times on Facebook. This is my daughter Cameron's favorite dessert-- she requested it for Easter and her birthday last week.  Nothing compares to homemade whipped cream (Try it once and  you'll never go back to that "popular" whipped cream in a tub!  ).  The extra time to make your own strawberry sauce is really worth it.

Store bought pound cake-- next time I will make my own!

Perfectly sliced using The Pampered Chef Egg Slicer

A few strawberries, sugar, water, cornstarch and a squeeze of lemon

Vanilla pudding & sweeten condensed milk--fold into the whipped cream

Homemade whipped cream-- worth the 5 minutes it takes to make it!

Layer the lusciousness! 

Ingredients:

2 pint baskets California strawberries, washed and hulled

1/2 cup granulated sugar

2 cups water - divided use
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice

1 (14-ounce) can sweetened condense milk
1 (3.5-ounce) package instant vanilla pudding mix
2 cups whipping or heavy whipping cream, whipped
1 (12-ounce) ready-made pound cake, cubed
Mint leaves (optional)

1. 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 strawberry mixture. Cook and stir until thick (about 2 minutes). Add lemon juice. Cool to room temperature.
2. Combine sweetened condensed milk and remaining 1 1/2 cups cold water in a bowl. Add instant vanilla pudding mix and beat well. Chill for 5 minutes.
3. Cut pound cake into bite-size cubes.
4. Meanwhile, beat cream until stiff. Fold into the pudding mixture.
5. Layer pudding, pound cake, sliced strawberries, and strawberry mixture. Repeat the layers; garnish with reserved strawberries and mint leaves.

Makes 12 servings.