Fills one 16-cup trifle bowl
- 3 pints strawberries
- 4 Tbsp. sugar
- 6 Tbsp. Grand Marnier
- 2 Tbsp. lemon juice
- 1 1/2 loaves packaged pound cake
- 4 cups heavy cream
- 4 Tbsp. sugar
- 1 Tbsp. vanilla extract
Set aside 3 perfect strawberries for the trifle garnish. Hull and slice the remaining strawberries into 1/4-inch slices. Combine the strawberries, sugar, Grand Marnier, and lemon juice in a large bowl and toss to coat. Cover and refrigerate until the strawberries begin to soften slightly and have soaked in the liquid, stirring occasionally, about 3 hours.
Meanwhile, slice the pound cake into 1-inch cubes.
Just before you're ready to assemble the trifle, whip the cream in the bowl of a standing mixer fitted with the whisk attachment, on medium speed, until slightly thickened, about 2 minutes. With the mixer running, slowly add the sugar and vanilla. Increase the speed to medium-high and continue to whip the cream until it forms soft peaks, 1 to 2 minutes.
Spoon 1/3 of the shipped cream into the bottom of a 16-cup trifle dish. Arrange a single layer of cake cubes over it, using about half the cake. Top with 1/2 of the strawberries and their liquid. Spoon 1/2 of the remaining whipped cream over the top of strawberries. Arrange a second layer of cake onto the cream and top with the remaining strawberries. Top with the remaining whipped cream, swirling the top, and garnish with the reserved whole strawberries. Chill for 15 minutes to let cake soak up the juices. Refrigerate until ready to serve.
From Sweet Designs: Bake It, Craft It, Style It by Amy Atlas. Copyright © 2012 Amy Atlas and The Stonesong Press, LLC. Published by Hyperion. Available wherever books are sold. All rights reserved.
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