Strawberry Shortcake Trifle

1 1/2 cups heavy cream
3 tablespoons sugar
1 pound cake, store bought or homemade
1/4 cup-1/2 cup simple syrup or berry-flavored liqueur, like Chambord or Creme de Cassis
1 small jar strawberry jam
1 pint of strawberries, hulled and quartered

  1. In a large bowl, whip the heavy cream and sugar until stiff peaks form. Be careful not to over beat.
  2. Slice the pound cake into 1/4-inch slices. Brush lightly with the simple syrup or liqueur. Spread each slice with a generous amount of strawberry jam.
  3. In a large clear bowl or trifle dish, arrange a layer of the pound cake spread with jam on the bottom of the dish. Top with 1/3 of the whipped cream and sprinkle 1/3 of the sliced strawberries over the top.
  4. Repeat two more times (or until you run out and the dish is full): layering the pound cake spread with the jam, the whipped cream, and strawberries. The final layer should be whipped cream and strawberries.
  5. Place in the fridge until you are ready to serve. Can be made 1-2 days in advance. To serve, slice into pieces and scoop out with a spoon.

Serves 8-10.

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