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This sweet and colorful cake is reminiscent of the famous English trifle; a creamy and elegant concoction usually served in a large glass bowl with bits of cake and fruit layered with ethereal whipped cream.

Strawberry Trifle

1 1/2 cups heavy cream, whipped or 1 (8-ounce) container frozen non-dairy whipped topping, thawed
2 pints strawberries, washed, stemmed and sliced
1 (14-ounce) can sweetened condensed milk

1 ready-made angel food cake

1. Fold non-dairy whipped topping, strawberries and sweetened condensed milk together in a large mixing bowl.
2. Tear the cake into bite-sized pieces; fold half of these pieces into the strawberry mixture.
3. Place remaining half of torn cake pieces into an attractive bowl or serving dish. Pour over the remaining cake and refrigerate for 30 minutes.

Makes 16 servings.

Cooking Tip: Fill a crystal bowl, clear bowl or even a goldfish bowl with this pretty confection.