Strawberry Trifle Cake

Description
Yield: 6 to 8 servings.

Ingredients

 * 1 pint fresh California strawberries, washed and hulled, or one 20 ounce bag frozen whole strawberries
 * 1/2 cup Sugar
 * 1 1/2 tablespoons cornstarch
 * 1 tablespoon lemon juice
 * 1 frozen pound cake (12 ounces) defrosted (reserve foil pan)
 * 1 aerosol can (7 ounces) whipped light cream

Directions

 * 1) Slice Berries, reserving 6 for garnish.
 * 2) Place 1 cup of the sliced Berries in saucepan with Sugar and 1/4 cup water.
 * 3) Bring to boil. Cook 3 minutes; remove from heat.
 * 4) Mix cornstarch and 1/4 cup cold water.
 * 5) Stir into Berries. Cook and stir until thick (about 2 minutes).
 * 6) Add lemon juice. Cool to room temperature; fold in remaining sliced Berries.
 * 7) Cut cake in 12 slices.
 * 8) Arrange slices back in reserved foil pan, one at a time, holding pan on a slant, spooning glaze between them.
 * 9) Spread remaining glaze on top. Recover with cardboard lid; chill 4 hours, or overnight.
 * 10) To serve: cut away cake pan and transfer cake to serving platter.
 * 11) Pipe whipped cream around base and top of the cake.
 * 12) Garnish with whole Berries. Cut diagonal slices. Serve at once.