Red, White and Blue Fruit Trifle

Vanilla Pudding-Ingredients
3 cups whole milk
1 1/2 cup sugar
1/2 cup corn starch with 1 cup milk mixed together
6 egg yolks
1 tsp. vanilla

Mix the sugar in the 3 cups milk and heat on medium.  Stir often as you heat and right when it simmers stir in the starch mixture.  Stir continually as it thickens, then turn off heat.  In a separate bowl add egg yolks and 1/3 of hot milk mixture a little at a time.  Stir constantly.  Add the egg yolk mixture back into the milk mixture slowly stirring to raise the temperature of the eggs so they do not curdle.  Strain the combined mixture and mix in the vanilla.  It will need to cool slightly to use.

Lemon Shortcake-Ingredients
12 T. Butter
2 cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
4 eggs
2/3 cup buttermilk or sour cream
zest of one lemon
1/2 tsp. vanilla

Cream butter, lemon, and sugar together until soft.  Add eggs and cream together until doubled in volume.  Sift together all the dry ingredients then alternate putting them in with the dairy until all they way combined.  Bake in a loaf pan that has been prepared with spray or butter.  Bake at 325 for 45 - 55 minutes or until toothpick comes out clean.

Fruit Layers
1 quart strawberries washed, stemmed, and sliced
1 quart blueberries washed
2 cups whipped cream

The trifle looks best in a large clear bowl.  To assemble the trifle layer sliced pound cake, pudding, then strawberries.  On top of the strawberries put half of the whipped cream.  Then repeat the cake and pudding and add a layer of blueberries.  Repeat the cake and pudding layers.  Top with the rest of the whipped cream and use the rest of the fruit to decorate the top.