Strawberry Trifle
Layered with rich custard, fluffy pound cake, juicy strawberries, and a glossy homemade glaze, this Strawberry Trifle is a stunning dessert that's perfect for gatherings. Each spoonful delivers a refreshing mix of creamy, fruity, and sweet flavors.
Recipe - Robinson #90
Strawberry Trifle
Prep Time40 Minutes
Servings12
Cook Time20 Minutes
Ingredients
4 cups whole milk
6 egg yolks
1 cup granulated sugar, divided
3 Tbs cornstarch, divided
1/2 tsp salt
2 tsp vanilla extract
1 (1 lb) pkg frozen strawberries, thawed
1 Tbs lemon juice
3 lbs fresh strawberries, washed and dried
1 (28 oz) Brookshire’s Bakery Vanilla Pound Cake, cut into 3/4-inch cubes
2 cups whipped cream
Directions
- Make the Custard: Add the milk to a saucepan. Over medium heat, bring to a low simmer. In a medium bowl, whisk the egg yolks. Add 1/2 cup of sugar, 2 tablespoons of cornstarch and salt. Stir until mixture is well-combined and pale yellow. While stirring, add one cup of hot milk. Stir continuously to temper the eggs. Add another cup of milk, and continue to stir for 30 seconds. Pour the mixture into the saucepan with remaining milk. Turn heat to low. Begin whisking. Cook for about 10 to 15 minutes. Slow, large bubbles will pop on the surface. The custard will coat the back of a spoon. Remove from heat. Stir in the vanilla. Transfer to a shallow bowl to cool. Stir occasionally to release heat. Refrigerate overnight for optimal thickness.
Shortcut: Use 2 (1 oz) boxes of Brookshire’s Vanilla Pudding as a substitute for making custard. - Prepare the Strawberry Glaze: Puree the thawed strawberries to make 2 cups of liquid. Add to a saucepan with remaining 1/2 cup of sugar, cornstarch and lemon juice. Stir to combine. Bring to a boil. Reduce to a simmer. Cook for 4 to 5 minutes or until glaze thickens. Whisk occasionally. Remove from heat. Let cool to room temperature.
- Prepare the Strawberries: Reserve 4 whole strawberries for garnish. Slice the remaining strawberries. Place 1 cup of sliced strawberries in a bowl. Add 1/2 cup of cooled glaze. Stir to coat, and set aside.
- Assemble the Trifle: Layer 1 cup of custard on the bottom of a trifle dish, spreading it evenly. Arrange half of the sliced strawberries upright around the dish. Add 2 rows of cake cubes. Drizzle the cake with 1/2 cup of glaze. Top with 1 1/2 cups of custard. Repeat the layers: sliced strawberries, 2 more rows of cake cubes, glaze and the remaining custard. Spoon the reserved strawberries with glaze over the custard. Top with the whipped cream. (See note). Garnish with whole or halved strawberries. Refrigerate until ready to serve.
Note: If making the trifle in advance, wait to add the strawberries with glaze and the whipped cream until ready to serve.
40 minutes
Prep Time
20 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Brookshire's Whole Milk - 1 Gallon
$3.59$3.59/gal
Brookshire's Large White Eggs - 6 Each
$2.89$0.48 each
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
Brookshire's Corn Starch - 16 Ounce
$1.99$0.12/oz
Not Available
Molina Vanilla Blend, Mexican, Original - 8.4 Ounce
$2.19$0.26/oz
Brookshire's Frozen Fresh Whole Strawberries - 16 Ounce
$3.99 was $6.49$0.25/oz
Brookshire's 100% Lemon Juice - 15 Ounce
$1.99$0.13/oz
Fresh Strawberries
$2.69$2.69/lb
Old Home Kitchens Pound Cake, Vanilla - 28 Ounce
$10.49$0.37/oz
Brookshire's Extra Creamy Whipped Topping - 8 Ounce
$1.79 was $1.99$0.22/oz
Directions
- Make the Custard: Add the milk to a saucepan. Over medium heat, bring to a low simmer. In a medium bowl, whisk the egg yolks. Add 1/2 cup of sugar, 2 tablespoons of cornstarch and salt. Stir until mixture is well-combined and pale yellow. While stirring, add one cup of hot milk. Stir continuously to temper the eggs. Add another cup of milk, and continue to stir for 30 seconds. Pour the mixture into the saucepan with remaining milk. Turn heat to low. Begin whisking. Cook for about 10 to 15 minutes. Slow, large bubbles will pop on the surface. The custard will coat the back of a spoon. Remove from heat. Stir in the vanilla. Transfer to a shallow bowl to cool. Stir occasionally to release heat. Refrigerate overnight for optimal thickness.
Shortcut: Use 2 (1 oz) boxes of Brookshire’s Vanilla Pudding as a substitute for making custard. - Prepare the Strawberry Glaze: Puree the thawed strawberries to make 2 cups of liquid. Add to a saucepan with remaining 1/2 cup of sugar, cornstarch and lemon juice. Stir to combine. Bring to a boil. Reduce to a simmer. Cook for 4 to 5 minutes or until glaze thickens. Whisk occasionally. Remove from heat. Let cool to room temperature.
- Prepare the Strawberries: Reserve 4 whole strawberries for garnish. Slice the remaining strawberries. Place 1 cup of sliced strawberries in a bowl. Add 1/2 cup of cooled glaze. Stir to coat, and set aside.
- Assemble the Trifle: Layer 1 cup of custard on the bottom of a trifle dish, spreading it evenly. Arrange half of the sliced strawberries upright around the dish. Add 2 rows of cake cubes. Drizzle the cake with 1/2 cup of glaze. Top with 1 1/2 cups of custard. Repeat the layers: sliced strawberries, 2 more rows of cake cubes, glaze and the remaining custard. Spoon the reserved strawberries with glaze over the custard. Top with the whipped cream. (See note). Garnish with whole or halved strawberries. Refrigerate until ready to serve.
Note: If making the trifle in advance, wait to add the strawberries with glaze and the whipped cream until ready to serve.