Strawberry Shortcake Trifle With Honey Cream

Total Time: 1 hr 15 mins Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 1 (16 ounce) frozen pound cake, thawed
• 3 cups heavy whipping cream
• 2/3 cup honey
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1/4 cup sugar
• 4 cups strawberries, sliced to 1/4-inch thickness
• 2 cups chopped strawberries, washed and hulled
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons water

Recipe

• 1 preheat oven to 350*.
• 2 slice pound cake horizontally into 3-inch slices. using a round cutter, cut slices into 18 rounds (3 rounds per trifle), approximately 1/2 inch smaller than the diameter of the glasses you plan to use. (if using flared glasses, you will need to cut the rounds into graduated sizes.).
• 3 place in oven for 5 minutes, or until lightly golden brown; set aside.
• 4 in a medium mixing bowl, combine cream, honey, buttermilk, sour cream, and sugar.
• 5 beat with an electric mixer at high speed until stiff peaks form.
• 6 place honey-cream mixture in a pastry bag fitted with a large star tip.
• 7 to assemble trifles, place 1 round of pound cake in the bottom of each of 6 (12 ounce) glasses.
• 8 gently press a row of strawberry slices around inside of each glass.
• 9 add a layer of strawberry glaze and sliced strawberries, and pipe a layer of honey cream on top.
• 10 repeat layers twice, using remaining cake rounds, glaze, and strawberry slices and ending with honey cream.
• 11 garnish with additional honey cream and strawberries, if desired.
• 12 to prepare strawberry glaze: in a medium saucepan, combine strawberries and sugar.
• 13 cook over medium heat on stovetop until sugar is dissolved. remove from heat and set aside.
• 14 in a small bowl, combine cornstarch and water; stirring to combine.
• 15 add cornstarch mixture.
• 16 return to stovetop and cook over medium heat for approximately 5 minutes, stirring frequently, until thickened and clear.
• 17 strain and discard seeds.
• 18 cover and chill for 1 hour before using.