8 slices Pound cake (store bought or home made)
1 cup Sweetened Whipped Cream
1 cup Strawberry Jam / Preserve
8 teaspoons Grand Marnier liqueur (optional)
Remove the stem and calyx from the strawberries and cut into slices. If you are using thick jam, add water (1 teaspoon to 1/2 cup) to it to give it a thinner sauce-like consistency. Layer the bottom of the trifle bowl with slice (or pieces) of pound cake, approx 1/4 of an inch thick. Try not to leave any gaps. Spoon 1 teaspoon of the liqueur on top of the cake. Next spoon about 2-3 teaspoons of strawberry jam on the cake. Cover the jam with strawberry slices. Add a spoonful of whipped cream on top of the slices. Make sure you reach the edge of the bowl. Repeat the layers. For the top layer, pipe the whipped cream to make it look pretty. Let this trifle sit in the fridge for at least 2 hours before serving. Serve Chilled.