Ingredients:
3 qts. strawberries, capped and sliced
1 tsp. vanilla
6 tbsp sugar
3 c. heavy cream
1 c. marscapone cheese
1 pound cake (lemon, orange, or angel food) cut into 1 inch cubes
Cooking Instructions
In a bowl, combine the sliced strawberries with 2 TBSP sugar and toss to mix. In another bowl, combine the remaining 4 TBSP sugar with cream and whip until stiff peaks form. Add the marscapone cheese and vanilla and beat until smooth. In a trifle bowl, arrange a single layer of cake cubes on the bottom. Spoon one third of the berries over the cake and then one third of the cream mixture over the berries. Repeat the layers twice, finishing with the cream mixture on top. Decorate with piped filling and fruit. Cover and refrigerate for at least 4 hours.
Note: Can toss in a cup or two of blueberries too, or substitute raspberries as well.
3 qts. strawberries, capped and sliced
1 tsp. vanilla
6 tbsp sugar
3 c. heavy cream
1 c. marscapone cheese
1 pound cake (lemon, orange, or angel food) cut into 1 inch cubes
Cooking Instructions
In a bowl, combine the sliced strawberries with 2 TBSP sugar and toss to mix. In another bowl, combine the remaining 4 TBSP sugar with cream and whip until stiff peaks form. Add the marscapone cheese and vanilla and beat until smooth. In a trifle bowl, arrange a single layer of cake cubes on the bottom. Spoon one third of the berries over the cake and then one third of the cream mixture over the berries. Repeat the layers twice, finishing with the cream mixture on top. Decorate with piped filling and fruit. Cover and refrigerate for at least 4 hours.
Note: Can toss in a cup or two of blueberries too, or substitute raspberries as well.
