Strawberry Shortcake Trifle
User Reviews
5
Strawberry Shortcake Trifle
Description
This trifle features a base layered with cubed pound cake and sliced or quartered fresh strawberries, followed by a layer of vanilla bean pudding and whipped cream. The layering is repeated multiple times to fill the dish, capped with whipped cream and extra strawberries as garnish. The vanilla bean pudding is made by combining milk, cornstarch, sugar, salt, and vanilla bean paste into a heated custard, producing a rich, smooth filling.
The whipped cream is flavored with vanilla bean paste or extract to harmonize with the pudding. The dessert balances the dense, buttery texture of pound cake with the tartness and juiciness of fresh strawberries and the creamy, smooth layers of pudding and whipped cream. This combination results in a light yet indulgent treat suitable for gatherings or celebrations.
The trifle can be served immediately but also benefits from chilling to allow the flavors to meld. Using homemade pudding and whipped cream enhances freshness and texture, though instant or store-bought versions may be used for convenience.
Ingredients
- 1 (9x5 inch) pound cake cut into cubes, about 12 ounces
- 2 cups vanilla bean pudding recipe below (or 1 (5oz) box of instant vanilla pudding)
- 2 to 3 cups Whipped Cream recipe below
- 3 cups fresh strawberries sliced or quartered
- strawberries optional, fresh, for garnish
vanilla bean pudding
- 2 cups milk whole, cold
- 3 tablespoons cornstarch
- ½ cup sugar
- ½ teaspoon salt
- 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
- 1 tablespoons butter
vanilla whipped cream
- 2 cups Whipped Cream cold
- 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
Instructions
trifle
- Layer a few pound cake cubes and strawberries on the bottom of the trifle dish. Top with a layer of vanilla bean pudding and then whipped cream. Repeat with the cake cubes and strawberries. I like to repeat the layers 3 or 4 times. Top with whipped cream and fresh strawberries if you wish!
- This is ready to serve immediately after making, however, you can also make it ahead of time. If you make the homemade pudding and whipped cream and want to make it ahead, I suggest making the whole trifle the morning of and storing it in the fridge. If you choose to use a refrigerated whipped topping, you might be able to get away with making it the night before. Just be sure to store it in the fridge!
- If you don’t have a trifle dish, you can easily use a large bowl to make this.
vanilla bean pudding
- Fill a shaker cup with the milk and add the cornstarch. Seal the cup and shake for at least 30 seconds. Pour the mixture into a saucepan. Add the sugar and salt. Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Remove it from heat and stir in the vanilla bean paste or extract (or both!) and the butter until melted.
- Let the pudding cool to room temperature. You can use it at room temp or store it in the fridge until you’re ready to use.
vanilla whipped cream
- Place the heavy cream and vanilla paste (or extract) in a bowl of your electric mixer fitted with the whisk attachment. You can also use an electric hand mixer if you wish. Beat on medium speed until soft peaks form.
Notes
- Homemade vanilla bean pudding provides a fresh, smooth custard base for the trifle.
- Vanilla-flavored whipped cream complements the pudding and fruit layers for cohesive flavor.
- The trifle can be assembled ahead of time and chilled to meld flavors before serving.
- If a trifle dish is not available, a large bowl can be used as an alternative serving vessel.
User Reviews
Overall Rating
5
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