Strawberry-Zinfandel Trifle

For an amazing spring/summer dessert, it doesn't get any better than this strawberry-zinfandel trifle. I start by heating zinfandel wine and sugar to boiling. After simmering for several minutes, I remove the wine from the heat, add vanilla, and then mix with sliced strawberries. While this cools, I prepare and slice pound cake and whip fresh cream. Then it's time to start layering. I alternate layers of strawberries, pound cake, and whipped cream until the trifle bowl is filled, ending with whipped cream. Delicious immediately, this trifle becomes even better after chilling for several hours. You won't be able to stop eating this...