2 cups Strawberries, chopped into big pieces
bits and pieces of leftover cake
10 mint leaves, julienned
1 tbsp Castor Sugar
Juice of 1 Lemon
Splash of White Wine (Optional)
Throw in the Strawberries in a bowl. Pour over Sugar, Lemon Juice, Mint Leaves and Wine.
Mix to incorporate and let it stand till juices flow out (20 min)
Cut the cake into bite sized pieces.
Whip the Cream to soft peaks.
To assemble :
In a trifle dish/ flat bowl, lay some of the strawberries and pack with some pieces of cake, spoon over the juice from marination and cover with some of the whipped cream.
Repeat procedure to make another layer.
Garnish with Fresh Strawberry and a Mint Sprig.