INGREDIENTS:
- For the cake cubes:
- 1 pound cake, cubed
- For the macerated strawberries:
- 2 pounds fresh strawberries, hulled and quartered
- 1/2 cup sugar
- For the custard:
- 3 cups milk
- 1 (3.4 ounce) package instant vanilla pudding mix
- For the whipped cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- For garnish:
- Fresh strawberries, sliced
- Mint sprigs
Make the cake cubes: In a large bowl, gently toss the cubed pound cake with enough sherry or brandy to coat, if desired. Set aside.
Make the macerated strawberries: In a large bowl, combine the quartered strawberries and sugar. Toss gently to coat. Let sit for at least 15 minutes, or up to 1 hour, to allow the strawberries to release their juices.
Make the custard: In a medium saucepan, whisk together the milk and pudding mix. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from the heat and whisk in the vanilla extract. Let cool completely.
Make the whipped cream: In a large bowl, whisk the heavy cream until stiff peaks form. Gradually whisk in the powdered sugar until combined.
Assemble the trifle: In a large trifle bowl or glass serving dish, arrange half of the cake cubes in an even layer. Top with half of the macerated strawberries, spreading them evenly. Spread half of the cooled custard over the strawberries.
Repeat the layers, ending with a layer of whipped cream.
Garnish with additional sliced strawberries and mint sprigs, if desired.
Refrigerate for at least 2 hours before serving.
- For a richer flavor, use homemade custard instead of instant pudding mix.
- If you don't have sherry or brandy, you can use orange juice or water instead.
- To make a more colorful trifle, add a layer of blueberries or raspberries between the strawberries and custard.
Chocolate trifle: Replace the pound cake with chocolate sponge cake or chocolate cookies. Use chocolate pudding mix for the custard and top with chocolate shavings or curls.
Boozy trifle: Add a splash of liqueur, such as brandy, sherry, or Cointreau, to the macerated strawberries. For a non-alcoholic option, use orange juice or apple cider instead.
Fruit trifle: Replace the strawberries with other seasonal fruits, such as peaches, raspberries, or blueberries. Adjust the sugar to taste, depending on the sweetness of the fruit.
Nut trifle: Add a layer of chopped nuts, such as pecans, walnuts, or almonds, between the strawberries and custard.
Strawberries are a good source of vitamin C, an antioxidant that helps boost the immune system.
Custard is a good source of protein and calcium, which are important for building and maintaining strong bones and teeth.
Whipped cream is a good source of fat, which helps the body absorb vitamins A, D, E, and K.
Strawberries are a good source of fiber, which helps keep the digestive system healthy.
Trifle is a naturally sweet dessert, so it can be a healthy indulgence in moderation.
A serving of strawberry trifle (approximately 1 cup) contains approximately:
- Calories: 350
- Fat: 15 grams
- Cholesterol: 50 milligrams
- Sodium: 250 milligrams
- Carbohydrates: 45 grams
- Sugar: 25 grams
- Fiber: 3 grams
- Protein: 5 grams
- Vitamin C: 100% of the Daily Value (DV)
- Calcium: 10% of the DV
Please note that these are just estimates and the actual nutrition value of your trifle will vary depending on the ingredients and preparation methods you use.
Enjoy! 😋😋
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