Strawberry Shortcake Trifle

Yield: Serves 6

Cook Time: 10 MINUTES

Prep Time: 25 MINUTES

Chill: 1 HOURS

Cost Per Serving:$1.59

Ingredients

2 cups whole milk

1/4 teaspoon salt

1/2 cup sugar

1/4 cup cornstarch

2 large eggs

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 loaf pound cake, cut into 16 slices

1/2 cup strawberry jam

2 cups thinly sliced strawberries

2 tablespoons triple sec (or orange juice)

Preparation

1. In a pan, combine milk and salt. Warm over medium heat until milk is just below a simmer. In a bowl, whisk together sugar, cornstarch and eggs until smooth.

2. Whisking constantly, slowly pour 1/3 of milk into sugar mixture. Whisk mixture back into pan with remaining milk; return pan to medium heat. Cook, whisking constantly, until mixture begins to thicken, about 5 minutes. Pour through a fine-mesh sieve into a clean bowl; whisk in butter and vanilla. Cover with plastic, pressing it directly on surface of custard to prevent a skin from forming. Refrigerate until completely cool, about 1 hour.

3. When custard is cool, arrange cake slices on a work surface. Spread one side thinly with jam. Line bottom of a glass trifle dish with 1/3 of pound cake slices, jam side up. Top with 1/3 of strawberries, and drizzle with 1/3 of triple sec. Spread with 1/3 of custard. Repeat layering until you have used all cake, berries, custard and triple sec, ending with custard. Refrigerate until ready to serve.