Description Edit

Makes 10 to 12 servings.

Ingredients Edit

Directions Edit

  1. Place cake in 2 1/2- to 3-quart trifle bowl or other glass bowl; pour juice over and set aside.
  2. In blender or food processor puree 1 basket of the strawberries with 4 tablespoons of the Sugar, pour over cake.
  3. Slice the remaining strawberries; arrange over cake and set aside.
  4. To make custard, in heavy-bottomed saucepan combine milk, egg substitute, vanilla and the remaining 6 tablespoons Sugar over medium-low heat.
  5. Stir constantly until mixture has thickened slightly and coats the back of a spoon.
  6. Remove from heat; cool slightly. Pour custard over strawberries.
  7. Cover and refrigerate 4 to 24 hours. Garnish, if desired.
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