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1
Preheat oven to 350*.
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2
Slice pound cake horizontally into 3-inch slices.
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3
Using a round cutter, cut slices into 18 rounds (3 rounds per trifle), approximately 1/2 inch smaller than the diameter of the glasses you plan to use.
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4
(If using flared glasses, you will need to cut the rounds into graduated sizes.
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5
).
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6
Place in oven for 5 minutes, or until lightly golden brown; set aside.
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7
In a medium mixing bowl, combine cream, honey, buttermilk, sour cream, and sugar.
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8
Beat with an electric mixer at high speed until stiff peaks form.
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9
Place honey-cream mixture in a pastry bag fitted with a large star tip.
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10
To assemble trifles, place 1 round of pound cake in the bottom of each of 6 (12 ounce) glasses.
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11
Gently press a row of strawberry slices around inside of each glass.
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12
Add a layer of strawberry glaze and sliced strawberries, and pipe a layer of honey cream on top.
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13
Repeat layers twice, using remaining cake rounds, glaze, and strawberry slices and ending with honey cream.
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14
Garnish with additional honey cream and strawberries, if desired.
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15
To prepare strawberry glaze: In a medium saucepan, combine strawberries and sugar.
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16
Cook over medium heat on stovetop until sugar is dissolved.
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17
Remove from heat and set aside.
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18
In a small bowl, combine cornstarch and water; stirring to combine.
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19
Add cornstarch mixture.
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20
Return to stovetop and cook over medium heat for approximately 5 minutes, stirring frequently, until thickened and clear.
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21
Strain and discard seeds.
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22
Cover and chill for 1 hour before using.
