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.
