Strawberry Trifle Recipe | Easy Strawberry Trifle With Pound Cake
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!
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Servings: 8 mini trifles
Calories: 472kcal
Ingredients
For The Pound Cake
- 4 ounces Cream Cheese softened
- 1/4 cup Butter softened
- 1/2 cup Granulated Sugar
- 1 tsp Almond Extract
- 2 Eggs
- 1/4 cup Sour Cream
- 3/4 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/4 cup Orange Juice
The Custard
- 2 cups Whole Milk
- 1/2 cup Granulated Sugar
- 3 Egg Yolks
- 2 tbsp Cornstarch
- 1 tsp Vanilla Extract
Macerated Strawberries
- 2 cups Strawberries diced
- 2 tbsp Granulated Sugar
Whipped Cream
- 1 cup Heavy Cream
- 2 tbsp Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- Prepare the Pound Cake. 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.
- Make the Custard. 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.
- Prepare the Strawberries. In a bowl, toss the sliced strawberries with granulated sugar until evenly coated. Let the strawberries sit for about 10 minutes to macerate.
- Assemble the Trifle. 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.
- Make the Whipped Cream. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Finish the Trifle. 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.
- Chill and Serve. Cover them with plastic wrap and refrigerate for at least 2 hours, or until ready to serve. Serve chilled and enjoy!
Nutrition
Calories: 472kcal | Carbohydrates: 49g | Protein: 8g | Fat: 28g | Fiber: 1g | Sugar: 37g