Strawberry shortcake trifles 

Nothing says spring more than these sweet strawberry shortcake trifles (RECIPE BELOW). Do not be fooled, these may look difficult but are done in just 15 minutes.
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Strawberry Shortcake Trifles
Makes 6 Prep 10 mins (+ cooling time)
Cooking 15 mins
500g strawberries, halved
1/2 cup (110g) caster sugar
2/3 cup (160ml) amaretto liqueur, dessert wine or apple juice
½ x 450g pkt Coles Make At Home Double Sponge Unfilled Cake
600g strawberry-flavoured yoghurt
250g mascarpone
Halved strawberries, extra, to serve
1 Preheat oven to 180°C. Line a roasting pan with baking paper. Arrange the strawberry in a single layer in the lined pan. Sprinkle with half the sugar and drizzle with 2 tbs of liqueur, wine or apple juice. Roast for 15 mins or until the strawberry begins to soften. Set aside to cool completely.
2 Meanwhile, combine the remaining sugar and liqueur, wine or apple juice in a saucepan over low heat. Cook, stirring, for 5 mins or until the sugar dissolves and mixture thickens slightly. Set the syrup aside to cool slightly.
Use a large serrated knife to split the cake in half horizontally. Use a 7cm pastry cutter to cut 12 discs from the cake halves. Brush both sides of cake discs with the syrup.
3 Place the yoghurt and mascarpone in a medium bowl. Stir until the mixture is well combined.
4 Spoon one-third of the yoghurt mixture evenly among serving glasses. Top each with a cake disc. Spoon half the strawberry mixture over the cake discs in the glasses. Drizzle with a little of the syrup. 5 Continue layering with the remaining yoghurt mixture, cake discs, strawberry mixture and syrup, finishing with the yoghurt mixture. Decorate the trifles with the extra strawberry to serve.
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