Strawberry Trifle With Pound Cake & Homemade Strawberry Sauce

One of my favorite thing about summer is the bountiful supply of fresh strawberries at the grocery store and farmer’s markets. I was inspired by this fresh taste to treat my family to a delicious Strawberry Trifle with Pound Cake for dessert last night. I wanted to take it to another level and created a simple Strawberry Sauce to further infuse the pound cake. The best part of this recipe is that it is easy to prepare with frozen strawberries as well so you can enjoy it all year round. Get the simple recipe below and treat your family to this easy dessert that is always a crowd pleaser.

Strawberry Trifle With Pound Cake & Homemade Strawberry Sauce

Ingredients

6 cups frozen/fresh strawberries (divided 4 cups & 2 cups)

3 Tbsp water

1/3 cup sugar

1 Tbsp lemon juice

1 tsp corn starch

8 ounces whipped cream

1 Pound Cake sliced into 1 inch slices and cubed.

Directions

In a medium sauce pan, combine 4 cups strawberries, water, sugar, lemon juice, and corn starch. Mix well and cook over medium-high heat.

Stir frequently to help break down the strawberries and combine all the ingredients together. Let simmer for 15-25 minutes until the sauce begins to thicken. Remove from the heat and let cool.

In mason jar or tall glass, layer the whipped cream, remaining strawberries, pound cake, and then the strawberry sauce. Repeat layering until your jar or glass is full. Serve immediately or refrigerate until ready to eat.

You can refrigerate any remaining strawberry sauce for up to one week.

This dessert is easy to make ahead of time or set out the ingredients for your family/guests to prepare their own trifle. If you want an easy dessert to take to a picnic or potluck, layer the ingredients in a medium glass bowl to make a dessert worth sharing.

Have you created a Strawberry Trifle before? Do you use pound cake or another cake?

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Strawberry Trifle With Pound Cake & Homemade Strawberry Sauce

Ingredients

• 6 cups frozen/fresh strawberries (divided 4 cups & 2 cups)
• 3 Tbsp water
• 1/3 cup sugar
• 1 Tbsp lemon juice
• 1 tsp corn starch
• 8 ounces whipped cream
• 1 Pound Cake sliced into 1 inch slices and cubed.

Instructions

1. In a medium sauce pan, combine 4 cups strawberries, water, sugar, lemon juice, and corn starch. Mix well and cook over medium-high heat.
2. Stir frequently to help break down the strawberries and combine all the ingredients together. Let simmer for 15-25 minutes until the sauce begins to thicken. Remove from the heat and let cool.
3. In mason jar or tall glass, layer the whipped cream, remaining strawberries, pound cake, and then the strawberry sauce. Repeat layering until your jar or glass is full. Serve immediately or refrigerate until ready to eat.
4. You can refrigerate any remaining strawberry sauce for up to one week.

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This recipe was featured in our 12 Days of Sweet Summer Treats. You can check out all the rest of the recipes in the linky below.