What I love about a trifle is that it’s impressive, feeds a lot of people, and can be a little messy. You can turn it into individual desserts by layering in mason jars or cups or use a giant glass bowl if you don’t have a trifle dish. I love seasonal strawberries, but any berry would work here. And by all means, use store-bought pound cake or boxed pudding if you want to speed up the process. I’m not judging over here. I just want you to enjoy a delicious dessert!
Whipping Cream Pound Cake
- 8 tablespoons (113 grams) unsalted butter, softened
- 1 ½ cups (297 grams) granulated sugar
- 3 large eggs (150 grams)
- 1 teaspoon vanilla extract
- 1 ½ cups (171 grams) cake flour
- ¼ teaspoon salt
- ½ cup (120 grams) heavy whipping cream
- 4 ½ cups (1,080 grams) milk, divided
- 6 tablespoons cornstarch
- 4 egg yolks
- 1 cup (198 grams) granulated sugar
- Pinch of salt
- 2 tablespoons unsalted butter
- 2 teaspoon vanilla bean paste or extract
- 1 cup water
- ¼ cup orange juice
- ¼ cup (50 grams) granulated sugar
- 1 quart (680 grams) fresh strawberries, hulled
- 3 tablespoons granulated sugar
Make the Pound Cake:
- Preheat the oven to 325°F. Grease and flour an 8-by-4-inch loaf pan and set aside.
- Beat the butter and sugar in a large bowl fitted for a stand mixer on medium-high speed until pale and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition, then beat in vanilla.
- Sift the flour and salt together. Reduce the mixer speed to low and add half of flour, mixing to combine.
- Add the cream and then the remaining flour until just incorporated, scraping down the sides of the bowl as needed.
- Pour the batter into the prepared pan and bake until golden and a wooden toothpick inserted in middle of cake comes out with a few crumbs attached, about 75 to 85 minutes. Cool the cake in the pan on a rack for about 30 minutes before removing and cooling completely.
Make the Pudding:
- In a medium mixing bowl, add about 1/2 cup of the milk and whisk in the cornstarch until combined. Whisk in the egg yolks and set aside.
- In a medium saucepan, combine the balance 4 cups of milk with the sugar and salt and set over medium heat. Bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
- Slowly pour the milk into the egg mixture, a little at a time, whisking constantly to temper the egg yolks. When combined, pour the mixture back into the pot.
- Whisk the mixture as it comes to a boil and continue to whisk until the mixture thickens to pudding-like consistency that thickly coats the back of a spoon.
- Remove from the heat and whisk in the butter and vanilla bean paste or extract. Pour into a clean bowl, cover the top with plastic wrap, making sure to press down on the pudding to prevent a skin from forming. Stash in the refrigerator until completely cool.
Make the Syrup:
- In a small saucepan, bring the sugar, water and orange juice to a simmer over medium heat. Once the sugar has dissolved, remove from the heat and let the mixture cool before using.
Assemble the Trifle:
- Half or quarter the berries, depending on their size. In a bowl, combine them with the sugar and allow them to sit until the juices begin to release.
- Slice the pound cake into 1-inch cubes. Place half of them in the bottom of a trifle or other serving dish and then brush half the syrup on top.
- Add half of the vanilla pudding over top, then a layer of half the strawberries.
- Create another layer of cake, syrup, pudding, and strawberries. Trifles are best served within a few hours of making. Store in the refrigerator if not serving immediately.