|2 1/2 pounds strawberries, washed||4 tablespoons dark rum|
|3/4 cup, plus 2 tablespoons sugar||2 cups heavy whipping cream|
|8 ounces raspberry preserve||1 1/2 pounds store-bought cake|
Reserve 5 or 6 of the freshest strawberries that are uniform in size to decorate the top of the trifle. Hull and halve the rest of the strawberries and add them to a bowl. Toss berries with 1/2 cup of sugar and set aside for 45 minutes.
Meanwhile, add raspberry preserves and dark rum to a small saucepan and, while stirring, bring just to a simmer over low heat. Take off heat and let cool.
In a chilled, clean bowl, whip the cream to soft peaks. Add 2 tablespoons of sugar and continue to whip until the cream holds stiff peaks. Keep cream chilled until you’re ready to use it.
Slice the pound cake about 3/4 inch thick and trim the edges as needed. Fit 1/3 of the cake slices into the bottom of a trifle dish or other clear glass bowl. Spoon 1/3 of the cooled raspberry puree onto the cake and spread with a brush. Ladle 1/3 of the macerated strawberries on top. Then top the berries with 1/3 of the whipped cream and spread out gently. Repeat with the rest of the cake, berries and cream to make a total of three layers each.
Garnish with the reserved whole strawberries and refrigerate for 2 hours before serving.
You can make this dessert up to 24 hours ahead. Refrigerate until serving.
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