Zinfandel Strawberry Trifle

1. 1

   In a large saucepan, combine wine and 1/3 cup sugar. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Set saucepan in ice water and stir the mixture for 3 minutes. Stir in strawberries and vanilla.

2. 2

   Meanwhile, cut one cake in half widthwise (save the other half for another use). Cube remaining cake; set aside.

3. 3

   In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form.

4. 4

   In a 3-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, strawberry mixture and whipped topping. Repeat twice. Chill until serving. Garnish with additional strawberries.

* Per serving · 4 servings · Values may vary.