Maggie Kademian's easy trifle is a classy dessert for a spring party. Prep and Cook Time: about 20 minutes, plus at least 1 hour to cool and 2 hours to chill.
1 1/2 cups dry red Zinfandel
1/2 cup sugar
1 teaspoon vanilla
1 quart sliced strawberries
1 plain or lemon-flavored pound cake (1 lb.)
2 cups whipping cream
A few whole strawberries, rinsed
How to Make It
In a 3- to 4-quart pan over high heat, bring wine and 1/3 cup sugar to a boil. Boil until reduced to 1 cup, about 5 minutes. Remove from heat and stir in vanilla and sliced strawberries. Let cool about 1 hour, stirring occasionally.
Cut cake into 1/2-inch-thick slices, then into 1 1/2- by 2-inch pieces.
In a bowl, with a mixer on high, beat cream and remaining sugar until soft peaks form.
Arrange a third of the cake in the bottom of a 2 1/2- to 3-quart straight-sided glass dish. Spoon a third of the sliced berries and wine over the top. Spread about a third of the whipped cream over berries. Repeat layers twice, ending with cream.
Cover trifle loosely and chill at least 2 hours or up to 1 day. Garnish with whole berries. Scoop down into layers to serve.
I've made this for several pot lucks and parties, and have received rave reviews each time! I personally like using lemon pound cake best, but some family members don't like lemon, so the plain tastes great too. For an extra special treat, I've topped the trifle with shaved dark chocolate. Yum!! :)
Since strawberries are in season now in California, I tried this recipe. It was excellent! It looked beautiful and tasted so delicious! I will be proud to bring this dish to my next potluck dinner party.