Strawberry Shortcake Trifle

1. In a small bowl, combine corn starch and cold water. Stir and set aside.
2. In a medium sauce pan over medium high heat, combine strawberries, sugar, water and lemon juice. Bring to boil. Reduce heat to low and stir in corn starch water. Cook for 2 minutes, stirring constantly, until mixture thickens. Remove from heat and cool completely.

1. In a large mixing bowl, beat heavy cream. Slowly add in ¾ cup sugar. Beat in vanilla and continue beating until soft-medium peaks are formed.

1. Place ⅓ of the angel food cake on the bottom of a trifle dish.
2. Spread ⅓ of the whip cream over the cake.
3. Spread ⅓ of the strawberry sauce over the whip cream.
4. Repeat the process 2 more times.
5. Chill in fridge until ready to serve.

source:in-training.