Strawberry Trifle

1 loaf pound cake
1 ½ cup whipping cream
¾ cup sugar, divided
2 packages cream cheese
2 teaspoons lemon juice
1 ½ teaspoon vanilla
2 packages (10 oz) frozen strawberries


Slice cake into 18-20 slices about ½” thick. Set aside. In a mixing bowl, beat cream with ¼ cup sugar until stiff peaked. In another bowl, beat cream cheese, lemon juice, vanilla, and remaining sugar. Fold in 2 cups of the whipped cream, set remaining whipped cream aside for topping. Drain berries, reserve juice. Set berries aside. Line bottom of 3 quart glass bowl with 1/3 cake slices. Drizzle with some of the berry juices. Spread ¼ of the cream cheese mix. Sprinkle with 1/3 berries. Repeat layers 2 times.

Strawberry Cake with Strawberry Icing

1 box white cake mix
1 box strawberry jellor (3 oz.)
½ cup strawberries
½ cup oil
½ cup cold water
3 eggs


Combine ingredients and pour into greased and floured 13 x 9 inch pan. Bake until done.

Frosting:

½ cup butter
½ cup strawberries
1 lb. powdered sugar

Mix well and pour over cake. May need to use just ¼ cup strawberries or icing could be too thin.