Strawberry Trifle

I couldn't bear to throw away the last of the sour cream pound cake from earlier in the week-so I ...um... repurposed it. Come on, I am not throwing away cake.

Last June, when I was freezing and canning strawberries, Mr. Eat The Blog looked at me like it was a colossal waste of time. After all, you can get strawberries year round now. Right-for six dollars a quart and they don't taste like strawberries. The frozen berries that went into this trifle still smelled, and tasted like strawberries and had nary a trace of freezer burn to show for their time in storage.

A proper trifle should have pudding or custard and a good soaking of booze. I skipped both and went for whipped cream sweetened with vanilla sugar and a syrup made from the soaking juices of the strawberries and sugar. Worked just fine. This is the sort of thing that will be even better tomorrow. Rather than a precise recipe, here's the template for what I did-but use your imagination and whatever stale cake you have sitting about.

You Will Need:

Some stale cake-sponge, pound, angel food
Fruit soaked in some sugar until the juices begin to run
Vanilla sugar (if you have it) or granulated
Whipped cream (if you have a packet of stabiliser, use it, if not, no big deal) lightly sweetened
Jam for brushing the cake

Brush the stale cake with a fruit jam. Cut into pieces and arrange a layer in the bottom of a trifle dish or clear bowl. If you're using booze, pour some over the cake at this point. If not, drizzle a bit of the fruit juice over. Add the fruit. Add a layer of whipped cream. Repeat with the cake, etc. You should end with a layer of whipped cream. Cover and let chill at least an hour, but a few is better.