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Lisa McRee's Berry Skinny Trifle
3 lbs. fresh strawberries, sliced
1/4 cup Grand Marnier
juice and zest of one (very juicy) navel orange
1 16 oz bag frozen blueberries
1/2 cup Sauternes (or 1/4 cup Amaretto liqueur)
1/2 tsp almond extract (you can skip the extract if you use Amaretto)
Juice and zest of one lemon
1 large store bought angel food cake (sizes depend on stores, I needed 3 in Maine because they w...
2-3 containers fat free Cool Whip
Slice your strawberries into a bowl and marinate them in the Grand Marnier, orange juice and orange zest for as long as you can. At least 3 hours, up to a day. In a separate bowl, marinate the blueberries in the Sauterne, lemon juice, zest and almond extract for at least 3 hours, up to a day. The longer they sit, the more juices they will release. Slice the angel food cake into 4 horizontal pieces. (If your store sells tiny cakes, you may only get 3 slices per cake.) The trifle will only have 3 layers of cake, but you’ll need the 4th piece to fill in the hole in the middle and any extra space you might have around the edges. Once the fruits are juicy, begin the layering. Put down one layer of cake, half of the strawberries and a layer of whipping cream. Add another layer of cake, all of blueberries and another layer of cream. Add the 3rd layer of cake, and the rest of the strawberries. Using your microplaner, shave a bit of dark chocolate on top. Toast your almond slices in a dry pan, stirring so they won’t burn, for a few minutes until they’re golden. Add them on top. Hold the dessert in the fridge for at least 4 hours and up to a day. The longer it sits, the more the delicious fruit juices will soak into the cake.
Birthday Cake in a Jar
1 yellow cake mix, prepared according to package directions
1/4 cup rainbow sprinkles
1 jar vanilla frosting, tinted into two colors
Stir the rainbow sprinkles into the prepared cake mix. Bake according to package directions in a 9×13 baking dish. Once the cake is cooked and cooled, tear it into large, crumbly pieces. Assemble the birthday cake in a jar by placing a small amount of cake into the bottom of four small canning jars. Top with one color of frosting, a bit more cake, and the second color of frosting. Top each jar with a seal and lid. Store in the fridge for up to 2 days. Serve with candles and a lot of birthday wishes. Want to send your cake via snail mail? Feel free to pack it tightly and pop it in the mail, but you’ll want to make sure it arrives at your destination within 3 days for maximum freshness. Makes four cakes in jars.