Friday, May 27, 2011

Strawberry Trifle

1-1/2 cups grape juice
1/2 cup sugar, divided
1 quart fresh strawberries, sliced
1 teaspoon vanilla extract
2 loaves (10-3/4 ounces each) frozen pound cake, thawed
2 cups heavy whipping cream
Additional fresh strawberries

In a large saucepan, combine grape juice and 1/3 cup sugar. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Set saucepan in ice water and stir the mixture for 3 minutes. Stir in strawberries and vanilla.
Meanwhile, cut one cake in half widthwise (save the other half for another use). Cube remaining cake; set aside.
In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form.
In a 3-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, strawberry mixture and whipped topping. Repeat twice. Chill until serving. Garnish with additional strawberries. Yield: 15 servings.

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