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Yield
12 to 15 servings

How to Make It

Step 1

Cream butter in a medium mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lemon juice, vanilla, and almond extract, beating well.

Step 2

Combine cake flour and salt; gradually add to creamed mixture, beating constantly. Beat at medium speed of an electric mixer 8 to 10 minutes. Pour batter into a greased 10-inch tube pan. Bake at 325° for 1 hour and 10 minutes or until cake tests done. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack.

Step 3

Slice cake into 1/4-inch slices; trim and discard crust. Line the bottom of a 16-cup trifle bowl with one-third of cake slices; sprinkle with 1 /4 cup sherry. Arrange strawberry halves, cut side out, around lower edge of bowl. Spoon 2 cups Boiled Custard over cake slices; place one-third of cake slices over custard. Gently spread strawberry preserves over cake; top with remaining cake slices. Pour remaining sherry over surface of trifle. Spoon remaining custard on top. Cover and chill.

Step 4

Top trifle with whipped cream and garnish with whole strawberries. Serve immediately.

Oxmoor House Homestyle Recipes

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