Strawberry Shortcake Trifle Delightful and Simple Treat

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 0.25 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 pound pound cake, cut into cubes
• 2 cups heavy whipping cream
• 0.5 cup powdered sugar
• 1 teaspoon almond extract
• 0 for garnish fresh mint leaves

Instructions

1. Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with granulated sugar and vanilla extract. Toss gently and let them sit for about 20 minutes to release their juices.
2. Make the Whipped Cream: In a large bowl, use an electric mixer to whip the heavy cream. As it thickens, gradually add the powdered sugar and almond extract. Continue whipping until stiff peaks form.
3. Assemble the Trifle: In a large trifle dish or individual glass cups, start layering your trifle. Begin with a layer of pound cake cubes at the bottom. Then, add a layer of the macerated strawberries (with some juice) followed by a layer of whipped cream.
4. Repeat Layers: Continue layering pound cake, strawberries, and whipped cream until you reach the top of your dish. You can create about 3-4 layers, finishing with a generous layer of whipped cream on top.
5. Chill and Serve: Cover the trifle with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. Just before serving, garnish with fresh mint leaves for a pop of color and fresh flavor.