Strawberry Trifle Cake

This is a version of a recipe which was from the California Strawberry Commission. It makes a beautiful presentation if placed in a Trifle or other glass bowl.

• Ready In: 32 mins
• Serves: 6-8

Ingredients

• 1  pint  fresh sliced strawberry
• 1⁄2 cup granulated sugar
• 1⁄4 cup water
• 1 1⁄2 tablespoons cornstarch, mixed into
• 1⁄4 cup water
• 1  tablespoon lemon juice
• 1  poundcake (cut into 1 inch cubes)
• 12  ounces  whipped topping
• 1  sprig mint

Directions

1. Into a saucepan place 1 cup of the sliced strawberries, the sugar, and 1/4 cup of water.
2. Bring the mixture to a boil and then cook for 3 minutes.
3. Remove from the heat and mix the cornstarch/water into it.
4. Return to heat and cook until thick (about 2 minutes).
5. Add the lemon juice then cool mixture to room temperature.
6. Set aside a few slices of the unusued strawberries for a later garnish.
7. Fold in the remainder of the sliced strawberries to the cooked mixture.
8. Layer the ingredients in the following manner.
9. Put a layer of whipped topping in the bottom of the bowl.
10. Put a layer of pound cake cubes on top of the whipped topping.
11. Cover the cubes with a layer of the strawberry mixture.
12. Repeat these layers ending with a top layer of whipped topping.
13. The dessert may be refrigerated before serving is desired.
14. Before serving garnish with reserved strawberries and the sprig of mint in the center.