Berry trifle 520.
(photo credit: Bob Fila/ Chicago Tribune/MCT)
STRAWBERRY SHORTCAKE TRIFLE
1 large angel food cake or large pound cake
1 (8-ounce) package pareve tofutti cream cheese, softened
1 (14 ounces) can cream of coconut (not coconut milk)
1 container of pareve whipping cream, whippedGlaze
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry kosher gelatin
1 cup water
2 cups fresh strawberries, cut in ½ (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish
Slice cake, using a serrated knife, horizontally into 3 equal layers.For the custard:
Mix together tofutti cream cheese, cream of coconut, and pareve whipped cream in a bowl; set aside.For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and kosher gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.