• 1 can Devon custard
  •   1/2 cup port or sherry, or apple juice
  •   4 cups cubed pound cake
  •   4 cups Ontario strawberries, halved
  •   2/3 cup strawberry jam 


  •   Whole Ontario strawberries, whipped cream and mint leaves



1. Stir together Devon custard and 1/4 cup port. Set aside.
 2. In large glass serving bowl, arrange alternating layers of half each of pound cake, remaining port, strawberries, jam and custard mixture. Repeat layers once. Cover and refrigerate several hours.
3. At serving time, garnish with whole strawberries, whipped cream and mint leaves.