Strawberry Trifle Thursday, May 3, 2007


Pound Cake (home made or store bought)
1 1/2 cups pureed strawberries with 1/2 cup sugar stirred in
2 cups fresh strawberries, sliced
1 1/2 cups Lemon Curd (home made or store bought)
1 1/2 cups heavy whipping cream
2 - 3 TBSP granulated white sugar
1/2 teaspoon pure vanilla extract


Place a layer of pound cake (or angel food cake) in the bottom of a glass trifle dish. Spread 1/2 of the pureed strawberries over the cake. Make a layer of 1/2 of the sliced strawberries. Spread on half of the lemon curd. Beat the heavy cream until stiff sprinkling in the sugar and adding the vanilla when about half finished. Spread on half the whipped cream. Repeat all layers ending with whipped cream. Cover tightly with plastic wrap and allow to stand in the refrigerator at least 2 hours before serving.

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