Wednesday, January 15, 2014
This was so berry, berry good. (Someone has been watching too much Strawberry Shortcake.)
I made this on the 4th of July, right after picking fresh raspberries at West Union Gardens. Mmmmm.
1/2 cup sugar
1/4 cup fresh lemon juice
1 cup raspberry jam
4 cups raspberries
2 cups heavy cream (or more)
2 Tbl sugar
1 1/2 pounds favorite pound cake (2 loaf pans is plenty)
***I used the sour cream pound cake recipe from Better Homes and Gardens cookbook
In a small saucepan bring 1/2 cup sugar, 1/4 cup water and lemon juice to a boil, stirring to dissolve sugar. Let cool.
In another small bowl, combine jam with 3 cups of the berries, mashing slightly.
In another bowl whip the cream and the 2 Tbl sugar to stiff peaks.
Slice cake into 3/4" slices, brushing both sides with lemon syrup.
Fit 1/3 of the slices in the bottom of a trifle dish, trimming edges if needed. Gently spread 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat twice, and then add whole raspberries to the top.
Refrigerate up to 24 hours.