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1
Make cake in 9 inch rounds according to box directions.
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2
One lemon round.
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3
One pound cake round.
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4
There will be more than enough batter for each cake.
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5
Cool cake completely before building trifle.
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6
Place lemon cake round in bowl upside down.
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7
( rounded top down )
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8
Cook lemon pudding using directions on box.
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9
Cool slightly and poor over lemon cake.
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10
Spread just enough that pudding falls over edges of cake round.
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11
Let pudding cool completely.
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12
Cut a circle in the top of pound cake round, then spoon out enough cake to make a well in the top of it.
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13
Place pound cake round in bowl on top of pudding.
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14
Use plastic straws to secure top round in place.
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15
The cut straws off at level of cake.
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16
Now hull and slice two pints of strawberries for glazing.
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17
Place strawberries, 1 Cup sugar, 1/2 Cup water, and 3 Tablespoons cornstarch in sauce pan over med.
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18
high heat.
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19
Stir and bring to a boil.
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20
Boil 2 minutes or until glaze clears.
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21
Cool glazed berries before pouring into well in top of cake.
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22
Clean some of the 3rd pint of strawberries, hull, and slice lengthwise.
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23
Place strawberries strategically around edge of pound cake.
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24
Finish with whipped cream and more sliced stawberries on top of the cake.
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25
Chill for one hour before serving.
