Strawberry Vanilla Trifle

2 pints strawberries, hulled and sliced

1/2 cup Vanilla Balsamic Vinegar

1 1/2 tablespoon sugar

1 small box of vanilla pudding

2 cups very cold milk

1 angel food cake, homemade, package or store-bought

2-3 bananas

Whipped cream (optional)


 

Put 1/2 cup of the sliced strawberries in a separate bowl.  Combine the remaining strawberries, vanilla balsamic vinegar, and sugar.  Let sit at room temperature for 30 minutes, stirring occasionally.  Make the vanilla pudding according to package directions. Tear the cake into 1 1/2 inch chunks so it will better absorb the vanilla sauce. Slice the bananas in half the long way and then in half rounds. 

 

Place half the cake pieces in a large clear bowl.  Spoon half of the marinated strawberries, half of the banana and sauce over the cake.  Spoon on half of the pudding.  Add the remaining cake pieces, the second half of the marinated strawberries and bananas and the remaining pudding.  Top with the reserved sliced strawberries.  Chill 30 minutes.  When ready to serve, top with whipped cream and serve by scooping out spoonfuls into individual bowls.