This sweet and colorful
cake is reminiscent of the famous English trifle; a creamy and
elegant concoction usually served in a large glass bowl with
bits of cake and fruit layered with whipped cream.
Strawberry
Trifle
- 1 1/2 cups heavy cream,
whipped or 1 (8-ounce) container frozen non-dairy whipped
topping, thawed
2 pints strawberries, washed, stemmed and sliced
1 (14-ounce) can sweetened condensed milk
- 1 ready-made angel food
cake
- Fold non-dairy whipped
topping, strawberries and sweetened condensed milk together in
a large mixing bowl.
- Tear the cake into bite-sized
pieces; fold half of these pieces into the strawberry mixture.
- Place remaining half of
torn cake pieces into an attractive bowl or serving dish. Pour
over the remaining cake and refrigerate for 30 minutes.
Makes 16 servings.
Cooking Tip: Fill a crystal
bowl, clear bowl or even a goldfish bowl with this pretty confection.
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
