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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 8 |
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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. 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.
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