Description
A beautiful and elegant Strawberries and Cream Trifle layered with soft vanilla butter cake, juicy strawberries, and a light, cloud-like vanilla cream. Perfect for spring gatherings, holidays, or any special occasion.
Ingredients
- Cooking spray
- 1 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups sugar
- 9 tablespoons salted butter, at room temperature
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 3 pounds strawberries, hulled and halved (reserve 4 whole for garnish)
- 2/3 cup sugar
- 1 tablespoon grated lemon zest
- 2 tablespoons lemon juice
- 1 (3.4-ounce) box instant vanilla pudding mix
- 2 cups cold milk
- 1 1/2 cups cold heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Line a 9×13-inch baking dish with parchment paper and spray with cooking spray.
- In a bowl, whisk together flour, cornstarch, baking soda, and salt.
- In a stand mixer, beat sugar and butter until light and fluffy (2–3 minutes). Add eggs one at a time, mixing well. Stir in sour cream and vanilla. Reduce speed and mix in dry ingredients until just combined.
- Pour batter into the prepared dish and bake 25–28 minutes, or until golden and a toothpick comes out clean. Cool 10 minutes in the pan, then transfer to a rack to cool completely (about 1 hour).
- While the cake cools, toss strawberries with sugar, lemon zest, and lemon juice. Cover and let sit for 1 hour until juicy.
- For the cream, whisk pudding mix with milk until smooth. Chill for 5 minutes. Whip heavy cream and vanilla to stiff peaks. Fold one-third of whipped cream into pudding to lighten, then fold in the rest.
- Cut cooled cake into 1 1/2-inch cubes. In a trifle dish, layer half the cake, half the strawberries, and half the cream. Repeat layers. Garnish with reserved strawberries, halved.
- Cover and refrigerate at least 2 hours or overnight before serving.
Notes
- Best served chilled and fresh within 3 days.
- Can substitute store-bought pound cake or angel food cake for quicker prep.
- Switch strawberries with a mix of berries for variety.
- Do not freeze the assembled trifle; freeze only the cake layer if needed.
- Use a clear glass dish or bowl to showcase the layers beautifully.
- Prep Time: 45 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Layering and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/12 of trifle)
- Calories: 390
- Sugar: 44 g
- Sodium: 260 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
