Strawberry Shortcake Trifle

Ingredients

1 large angel food cake, store bought or homemade

1 large container frozen whipped topping, thawed

For the glaze:

1 cup sugar

3 tablespoons cornstarch

3 tablespoons strawberry gelatin

1 cup water

1 quart fresh strawberries, quartered

Instructions

1.For the cake:

2.Slice cake, using a serrated knife, horizontally into 2 or 3 equal layers, depending on your dish size.

3.For the glaze:

4.In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Gently fold in the strawberries.

5.For assembly:

6.Place 1 layer of cake into the bottom of the trifle dish or large bowl. My trifle dish is small so I cut my cake and pieced it in, filling in any gaps with smaller pieces of cake.

7.Next, top with a layer of strawberry mixture and then top with a layer of whipped cream. Repeat the layers until you reach the top of the dish. Top cake with fresh sliced strawberries for garnish.

8.I actually made this a day in advance and this gave it time to "set-up" and it was really good. If you make it ahead, garnish right before serving.

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