Strawberries And Cream Trifle - cooking recipe

Ingredients

2 quarts ripe fresh strawberries, washed, hulled and sliced (with a few choice whole berries reserved)
4 cups cubed sponge cakes (pound cake, angel food cake, or lady fingers may be substituted)
1 cup strawberry preserves
3 tablespoons sherry wine (brandy or orange juice may be substituted)
1 pint whipping cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
1 1/2 cups prepared custard, sauce (optional, see Classic Custard Sauce)

Preparation

In a chilled bowl with chilled beaters, whip the cream until thickened. Beat in the sugar and the vanilla, continue beating until stiff peaks form. Do not over beat.
In a large bowl, stir together the strawberry preserves with the sherry or brandy, stirring well to combine; gently stir in the strawberries.
In a glass trifle dish or individual dessert dishes, alternately layer the strawberries mixture, cake cubes, whipped cream, and the custard sauce (if using).
Top with whipped cream and decorate with several of the choicest berries.
Serve immediately, or cover and chill until serving time. Best if eaten the same day.