If you're craving a dessert that combines sweet, tangy, and creamy flavors into one delightful treat, get ready for this Strawberry Trifle with Pound Cake recipe! Discover how to create this indulgent dessert that will leave your taste buds singing.
Preheat oven to 350°F. Grease and line a loaf pan. Cream together the butter, cream cheese, and sugar until fluffy. Add eggs one at a time, then mix in almond extract and sour cream. Stir in flour and baking powder until smooth. Pour into the loaf pan and bake for 30–35 minutes, or until a toothpick comes out clean. Brush with orange juice. Cool completely, then cut into cubes.
In a saucepan, heat the milk over medium heat until it is steaming but not boiling. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract. Let the custard cool slightly.
Spoon half of the custard over the pound cake layers in the trifle bowls. Top with half of the sliced strawberries. Repeat the layers with the remaining custard and strawberries.
Spread the whipped cream over the top of the trifles, covering the strawberries completely. Garnish with fresh mint leaves and additional sliced strawberries, if desired.