Ingredients

The following ingredients have 10 Servings
  • 3 pounds fresh strawberries (washed, hulled and sliced)
  • 1-1/4 cups sugar (divided)
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • pinch of kosher salt
  • splash Grand Marnier (optional)
  • 1 purchased angel food cake (torn into bite-size pieces)
  • 2 cups heavy whipping cream (chilled)

Instruction

  • Place a metal mixing bowl and the whisk attachment for your electric mixer into your freezer or refrigerator for at least 15-20 minutes before you make the whipped cream.
  • In a large bowl combine the strawberry slices, one cup of sugar, lemon juice, and zest and a pinch of salt. Optional, add a splash of Grand Marnier. Set aside for about 30 minutes and stir occasionally. This allows the strawberries to macerate or to soften slightly and start releasing their juices.
  • To make the whipped cream, pour the whipping cream into the chilled bowl and add 1/4 cup sugar. Use the whisk attachment and beat the cream mixture on medium speed until stiff peaks form. This should take 7-8 minutes. Do not overbeat or the cream will turn to butter. Cream doubles in size when whipped and the two cups of heavy cream will turn into four cups of whipped cream.
  • To assemble the trifle, for the first layer, put one layer of torn pieces of angel food cake in the bottom of a large trifle bowl.
  • Spoon about 1/3 of the strawberry mixture over the angel food cake and follow up with about 1/3 of the whipped cream. Make sure the whipped cream completely covers the strawberry layer.
  • Repeat two more times and finish up with a layer of whipped cream. Smooth out the topping, cover and refrigerate until ready to serve.