1 lb. or sponge cake, 10 oz.
1/3 c. strawberry jam
3 tbsp. cream sherry or sweet sherry
3 c. strawberries
Custard (recipe follows)
1 c. whipping cream
2 tbsp. powdered sugar
1 tsp. vanilla

CUSTARD:

Mix 1 1/2 tablespoons cornstarch with 1/2 cup milk or half and half. In heavy saucepan, heat 1 3/4 cups milk with 3 tablespoons granulated sugar just to boiling. Remove from heat. Stir in cornstarch mixture. Cook, stirring constantly, until thickened. Simmer for 2-3 minutes. Remove from heat. Add 1 teaspoon vanilla and 3 beaten egg yolks. Whisk until almost cold. Cover. Chill.

PREPARATION:

1. Split cake into layers or cut into even slices. Spread with jam and reassemble. Cut into even 2 inch cubes.

2. Arrange cake cubes in individual serving bowls. Sprinkle with sherry or cream sherry.

3. Wash and slice strawberries. Reserve a few for garnish. Add strawberries to cake in bowls.

4. Pour custard over cake and berries. Drizzle with a little jam.

5. Cover. Chill for at least 2 hours.

6. Whip cream until soft peaks form. Add sugar and vanilla.

7. Garnish trifle with sliced strawberries. Top with whipped cream.

8. Serve within a few hours or trifle will become soggy.