2 -3 pound cakes, cut into 1″ cubes
2 pounds Strawberries, sliced and tossed with a few tablespoons sugar
1 1/2 cups sugar
4 tablespoons cornstarch
1 teaspoon lemon zest
2/3 cup water
2/3 cup lemon juice
2 eggs, lightly beaten
1 package instant vanilla pudding , made with 3 cups of milk
2 cups heavy whipping cream, or Cool Whip or Ready Whip
Combine sugar, cornstarch and lemon zest in a pan. Gradually add water and lemon juice. Cook over
medium heat, stirring constantly until thickened. Cook 1 minute longer. Remove from heat.
Gradually stir 1/4 hot mixture into eggs; add to remaining hot mixture, stirring constantly. Cook over medium
heat for 1 minute or until thickened. Let cool completely.
Combine cooled lemon curd with pudding. This is more or less to taste. It should taste like a strong lemon
In a trifle bowl (or glass bowl, or wine glasses), layer half the pound cake. Top with some lemon pudding.
Top that with strawberries and then a layer of whipped cream.
Repeat layers but do not top with whipped cream till ready to serve.
This was more or less an experiment because I’ve never really made a trifle before. The lemon pudding/curd was so delicious with the strawberries and pound cake so I knew it was going to be a delicious combination.