Strawberry and Lemon Curd Trifle

Ingredients
Pound Cake(home made or store bought) (can also use a sponge or butter cake or ladyfingers)
1 1/2 cups (360 ml)Strawberry Sauce or home made puree
1/2 pound (225 grams) fresh strawberries, sliced
1 1/2 cups (360 ml)Lemon Curd (home made or store bought)
1 1/2 cups (360 ml) heavy whipping cream
2 - 3 tablespoons (25 - 35 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
4 crushedAmaretti Cookies or shortbread cookies (home made or store bought)

Method

Strawberry and Lemon Curd Trifle: Have ready the pound cake, the strawberry sauce, sliced strawberries, lemon curd, and whipping cream.

To make the whipping cream: In the bowl of your electric mixer, or with a hand mixer, whip the cream, sugar, and vanilla extract until stiff peaks form.

To assemble: In the bottom of your trifle bowl place slices (about 1/3 inch thick) of the pound cake. Fill in any gaps with extra pieces of the cake. Pour half of the strawberry sauce over the pound cake. Top the strawberry sauce with half of the sliced strawberries. Then pour half of the lemon curd over the strawberries. Top with half of the whipped cream. Repeat the layers. Cover and refrigerate for 8 and up to 24 hours to allow the flavors to mingle. Just before serving sprinkle the top of the trifle with the crushed Amaretti or shortbread cookies.

Strawberry and Lemon Curd Trifle