Strawberry Cream Trifle

1/2 c. almonds; sliced and toasted
1 (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 (16 oz) frozen sliced strawberries in syrup; thawed
1 lemon
3 (8 oz) blended strawberry yogurts
3 (3.4 oz) pkg cheesecake instant pudding
1 (8 oz) frozen whipped topping; thawed
Powdered sugar

1. Coarsely chop almonds; set aside.
2. Cut pound cake into 1 inch cubes; set aside
3. Pick out one large strawberry for garnish; set aside
4. Hull remaining strawberries and cut into quarters.
5. In a bowl, combine fresh and frozen strawberries, mix well.
6. Juice lemon to measure 2 T.
7. In a separate bowl, whisk together lemon juice, yogurt, and pudding mix until smooth; immediately fold in 1 cup of whipped topping!

Assemble:

1. Place 1/3 cake cubes onto bottom of trifle bowl.  
2. Top pound cake with 1/3 strawberries
3. Top with half yogurt  mixture, spreading evenly.
4. Sprinkle with 1/3 almonds.
5. Repeat layers one time.
6. Top with remaining pound cake and strawberry mixture
7. Spread remaining whipped topping over the top of trifle, spreading evenly to create a smooth surface.
8. Sprinkle remaining almonds over whipped topping and sprinkle with powdered sugar.
9. Top with fanned strawberry.

Serves 12

Honey Butter

1 pound real butter
1/4 cup honey
1/2 tsp. cinnamon
1/2 tsp. vanilla

1. Cut the butter into chunks and place in bowl.  Beat on low speed until smooth.
2. Add honey, cinnamon, and vanilla and beat until well combined; about 5-7 minutes
3. Remove butter from bowl and spoon onto parchment paper or plastic wrap.  Roll into a log and chill for 2 hours.

Best served on fresh scones!!!!