red velvet cake from Bakerella as well. If you aren't yet familiar with her sweets, you NEED to go see her site. NOW.)
On a side note, the strawberries available in Quebec this winter have been exceptionally good, and if you happen to find yourself up here in the snow, might I suggest trying some? I know they're very imported, but the flavor has gotten much better in recent years. Nothing like those red-on-the-outside, white-in-the-middle excuses for fruit we use to get from Florida. But I digress...
That's it! The trifle goes in the fridge for a little to chill, but you could also serve it right away. Don't forget to cover the dish with a lid or plastic wrap so it doesn't dry out and you can easily keep it for a few days - that is, if you don't eat it all in one sitting! Now go make some!
For more trifle-making deliciousness, check here.