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Strawberry Trifle

Edy's® Grand Real Strawberry Ice Cream
2 sticks butter, softened to room temperature
1 cup sugar
4 eggs
2 teaspoons vanilla
1/4 cup milk
2 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 pints fresh strawberries
Sugar to taste
1 cup strawberry jam
Whipped cream



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Preheat oven to 350° F.

Grease and flour a loaf pan.

Cream together butter and sugar. Add the eggs, one at a time, beating well after each addition. Add vanilla and milk. Sift together flour, baking powder and salt. Add to batter and mix until just blended. Pour batter into prepared pan and bake 30-60 minutes. A skewer inserted into the center should come out clean. Cool in pan 20 minutes, then remove from pan and cool completely.

Cut pound cake into 1-inch-square chunks. Hull strawberries and cut in half vertically. Place them in a bowl and sprinkle with a tablespoon or so of sugar. Cover and let soak for 15 minutes. In a trifle bowl or other deep, clear dish layer strawberries, pound cake chunks, strawberry jam and ice cream to the top of the bowl. If making ahead, cover bowl with plastic wrap and freeze. Thaw 15-20 minutes before serving time. Cover with whipped cream and spoon out to serve. Serves 15.


Nutritional Analysis Per Serving:
Calories389
Sodium172 mg
Cholesterol100 mg
Fat15 g
Carbohydrate59.8 g
Protein5.8 g
Dietary Fiber1.4 g




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