Strawberry Trifle

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King Arthur Flour


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Preheat your oven to 325°F. Separate the egg whites and yolks into two medium-sized mixing bowls. Beat the whites with the salt until they've peaked, then gradually beat in half the sugar. Set them aside. Without cleaning your beaters, beat the yolks with

Wash and slice strawberries. Gently mix above ingredients together. Set aside.

2 to 3 cups sliced or slivered almonds toasted at 350°F for 5 to 10 minutes (depending on how much crunch you want; if you don't want any, leave them out).

Cut each cake in half horizontally. Pour 1/2 to 1 cup of fruit on the bottom of the trifle or other appropriate bowl. Place a bottom layer of cake atop the fruit. This is the only piece that you may have to coerce into place. On top of this, *spread anoth

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