Ingredients
- 1 pound fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 store-bought pound cake, cut into 1-inch cubes
- Optional: 2 tablespoons strawberry jam
Feel free to substitute the pound cake with angel food cake for a lighter option. If fresh strawberries are out of season, frozen ones will work just fine—just thaw and drain them well.
Instructions
- In a medium bowl, combine sliced strawberries and granulated sugar. Let them macerate for about 15 minutes until they release their juices.
- While the strawberries are resting, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. My abuela taught me to always keep an eye on the cream to avoid over-whipping—it should be light and airy.
- In a large trifle dish, layer half of the pound cake cubes at the bottom. This base layer should cover the bottom evenly.
- Spread half of the macerated strawberries over the cake cubes, making sure to drizzle some of the juices for extra flavor.
- Next, spoon half of the whipped cream over the strawberries, spreading it gently to create an even layer.
- Repeat the layers with the remaining pound cake cubes, strawberries, and whipped cream.
- If desired, drizzle the top with strawberry jam for a glossy finish.
- Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International