Strawberry Shortcake Trifle - Chef Amy Carter, Sarah's Place
1 tub sugar free whipped topping
2 lbs. strawberry (sliced) leave one strawberry whole with cap for garnish
½ teaspoon ginger
1 package sugar free strawberry Jell-O (prepared)
1 angel food cake
1 trifle dish or clear bowl
Take your angel food cake and break into bite size pieces.
After your Jell-O has congealed mash it up and mix with ¾ of the whipped topping. Set aside.
Add ginger to the strawberries and set aside
Now to assemble your dish:
Put a layer of angel food cake in the bottom of the bowl. Next, layer with the slices strawberries.
Now put a layer of the Jell-O mixture.
Repeat until you almost reach the top.
Finish with a layer of plain whipped topping
Garnish with the whole strawberry
This dish is great for picnics or other large gatherings. You can add shaved chocolate to each layer an on top for a different twist. The recipe can be used with almost any fruit. Just substitute the Jell-O to compliment the fruit you are using.
Sarah's Place is located inside the Patrick Henry Hotel. You can call them at 540-562-8965.