thepioneerwoman4.0
Strawberries and Cream Trifle
This summertime strawberry and cream trifle is layered with homemade vanilla sponge cake, vanilla whipped cream, and fresh macerated strawberries.
👥 12 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●whisk
- ●oven
- ●pan
- ●spatula
📝 Preparation Steps
1
For the cake: Preheat the oven to 350˚F. Line a 9-by-13-inch baking dish with parchment paper and spray with cooking spray. Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl.
Cooking spray
2
Beat together the sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 2 to ⏱️ 3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Reduce the mixer speed to low and beat in the flour mixture until just combined.
large eggs, at room temperature3
3
Pour the batter into the prepared pan and bake until the cake is golden and a toothpick inserted into the center comes out clean, 25 to ⏱️ 28 minutes. Let cool for ⏱️ 10 minutes in the pan, then remove the cake to a rack to cool completely, about ⏱️ 1 hour.
4
For the strawberries: Meanwhile, toss together the halved strawberries, sugar, and lemon zest and juice in a large bowl. Cover and let sit until juicy, about ⏱️ 1 hour.
5
For the cream: Whisk together the pudding mix and milk in a large bowl until smooth, about ⏱️ 2 minutes. Cover and refrigerate until set, about ⏱️ 5 minutes.
6
Beat the heavy cream and vanilla in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 2 to ⏱️ 3 minutes. Mix one-third of the whipped cream into the pudding mixture to lighten it, then carefully fold in the remaining whipped cream with a rubber spatula.
7
Cut the cooled cake into 1½-inch cubes. To assemble the trifle, place half of the cake cubes in the bottom of a trifle dish or large glass bowl, then top with half of the strawberries and half of the cream mixture; repeat the layers of cake, strawberries, and cream. Cut the remaining 4 strawberries in half and use for garnish. Cover and refrigerate at least ⏱️ 2 hours and up to overnight.
Nutrition Facts
calories
542 Calories
fat Content
27 g
fiber Content
3 g
sugar Content
52 g
sodium Content
415 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
113 mg
carbohydrate Content
68 g
saturated Fat Content
15 g
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