Strawberry Trifle – From Virginia’s Kitchen

From Virginia’s Kitchen

Strawberry Trifle

- 1 tablespoon unflavored gelatin

- 1 pint cream or half & half

- 1 cup heavy whipping cream

- 1 cup sugar

- ½ teaspoon vanilla

- 1 small angel food cake

- 2 cups sliced strawberries (fresh or frozen)

- Combine gelatin and 1 cup of the cream.

- Heat over low heat, stirring constantly until gelatin is dissolved.

- Stir in second cup of cream. Let the mixture cool.

- In a separate bowl, whip heavy whipping cream, gradually beating in ½ cup of sugar and vanilla.

- Fold whipping cream into cool gelatin mixture.

- Slice cake into 1-inch cubes.

- Place a layer of cake into a deep pan.

- Spread a layer of whipping cream mixture over the cake.

- Alternate layers until cake is used. Chill until firm.

- Stir strawberries with remaining ½ cup of sugar.

- When ready to serve, cut trifle as you would a cake and pile strawberries on each serving. Enjoy!

1. Stir in second cup of cream. Let the mixture cool.