• 1 angel pound cake or Angelfood cake
• 3/4 cup cream sherry, divided
• 1 1/2 cups fresh strawberries, hulled and halved
• Trifle Custard
• 1 cup strawberry preserves
• 1 1/2 cups whipping cream
• 1/4 cup plus 2 tablespoons sifted powdered sugar
• Fresh cut strawberries
• Mint leaves

1. Slice angelfood cake into 1/4" slices; trim and discard crust.
2. Line bottom of a 16-cup trifle bowl with 1/3 of the cake slices; sprinkle with 1/4 cup sherry.
3. Arrange strawberry halves, cut-side out, around lower edge of bowl.
4. Spoon 2 cups of the Trifle Custard over cake slices; place half of remaining cake slices over custard.
5. Gently spread strawberry preserves over cake; top with remaining cake slices.
6. Pour remaining 1/2 cup sherry over trifle. Spoon remaining custard on top.
7. Cover and chill 3-4 hours.

(Cotton)