Strawberry Shortcake with Custard

I love strawberry shortcake. However, I have a special twist to mine. I'm not bragging because it IS really delicious! Here’s the recipe:

Strawberry Shortcake with Custard

1 small pound cake (I just buy one from the store - a frozen Sarah Lee pound cake loaf is good, but you can always make your own, if you prefer.)

1 quart fresh strawberries

1/2 cup sugar (more or less depending on your taste)

Wash and slice the fresh strawberries. Sprinkle with sugar and mix well so that the juice is drawn out of the strawberries. Put in a covered container and refrigerate until ready to use.

Custard

1 egg

3/4 cup sugar

1 tsp vanilla

2 1/2 cups milk

2 T corn starch

Mix the custard ingredients well in a saucepan and bring to a boil, stirring constantly. Set aside to cool.

Putting the Strawberry Shortcake with Custard together: Place a slice of cake in a dessert dish. Spoon the strawberry mixture on top - using lots of juice to soak into the cake. Spoon custard on top. You can add a dollop of whipped cream, if desired.

My mother-in-law was the first person I know who made strawberry shortcake this way. She usually baked her own pound cake. I usually buy the cake ready-made. It’s the custard that makes this recipe unique. I got this recipe for custard from my son-in-law. This is absolutely the BEST Strawberry Shortcake imaginable. The custard really makes it perfect!