Strawberry Trifle

I have been thinking of making trifles ever since I saw trifle bowls in Walmart. One of the reasons my quick shopping trip is not quick is that I end up buying things that I imagine I am going to cook with or in. After finally buying the bowls, I needed a good trifle recipe. My favorite dessert anytime is chocolate and I am trying to change that to include some fruits. Remember the fruit cream recipe?  Well  this is another one of those, a strawberry trifle. And since I like easy cooking I have omitted some lengthier steps and stuck to easy assembly with super results. An actual trifle would be made with layer of custard in the layers, but I have substituted it with whipped cream. I made this recipe as individual servings and the recipe is for approx for 4 servings. If you like one ingredient more then feel free to add more of that. Also if you are making it a large trifle bowl, cut the pieces thicker than for individual servings.

Ingredients:

8 slices Pound cake (store bought or home made)

12-16 Strawberries 

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.