Strawberry Trifle - cooking recipe

Ingredients

2 pt. fresh strawberries, hulled and cut in half
3 to 4 Tbsp. sugar (depending on sweetness of berries)
1 1/2 Tbsp. orange liqueur or orange juice
1 small (about 6 oz.) cholesterol-free angel food cake
3 Tbsp. seedless raspberry jam
light Vanilla Custard (recipe follows)

Preparation

In medium bowl, toss strawberries with sugar and liqueur or juice.
Let stand at room temperature, tossing occasionally, about 30 minutes.
With long serrated knife cut cake horizontally into 3 equal layers.
Spread half of jam over cut side of bottom layer. Replace middle layer and cover with remaining jam.
Add top layer. Cut reassembled cake into 3/4-inch slices.
To assemble trifle, line bottom and sides of 1 1/2-quart glass serving bowl with about 2/3 of jam-filled cake slices.
Drizzle about 1/4 cup of juice from berries over cake.
Spoon half of vanilla custard over cake and spread half of strawberries over custard.
Cover with remaining cake slices; drizzle with remaining berry juice and top with remaining custard and berries.
Cover trifle and refrigerate up to 6 hours before serving.