Layers of pound cake sandwiched with raspberry jam, strawberries and vanilla pudding -- all crowned with freshly whipped cream and a strawberry garnish.
It is certainly a showy dessert and one meant for company!
With the strawberries at the market so good this year, it was a perfect dessert when we had luncheon company! And it is so easy to make . . . and you can cheat and use Sara Lee frozen pound cake and even pudding from a mix!
It's Friday which means that it's Foodie Friday -- so please join Michael at Designs By Gollum to see what everyone is cooking this Friday.
2 pints strawberries, quartered or thickly sliced, plus extra for garnish
1/4 c. sugar
2 T. Grand Marnier (or other orange flavored liqueur)
1 pound cake (14 to 16 ounces -- homemade is best)
6 T. raspberry jam
2 cups vanilla pudding (from your favorite recipe or from a mix)
1 cup heavy cream
2 T. powdered sugar
1 T. Grand Marnier
In a medium bowl, toss the strawberries gently with the granulated sugar and Grand Marnier. Let stand at room temperature, tossing occasionally for at least 30 minutes.
Meanwhile, cut the cake lengthwise into 6 slices about 1/2 inch thick. Spread 2 T. raspberry jam over every other slice. Sandwich together a jam covered slice with a plain slice so there are 3 sections of cake layers filled with jam. Cut each section crosswise into slices 1/4 to 3/8 inch thick.
Cover the bottom of a glass trifle dish with a layer of cake pieces. Drain the strawberries, reserving the juices; there will be about 1/4 cup. Drizzle 2 1/2 to 3 T. of the juices over the cake pieces in the bowl. Place half the strawberries in the bottom. Cover with half the vanilla pudding. Place the remaining cake pieces on top. Drizzle with the remaining juices and cover with the remaining berries and pudding. Cover and refrigerate until serving time.
Shortly before serving, beat the cream with the powdered sugar until fairly stiff. Beat in the vanilla. Spread the whipped cream over the top of the trifle and garnish with the whole berries.