Description

A no-bake outdoor dessert featuring layers of pound cake, fresh strawberries, and vanilla bean whipped cream. This trifle is make-ahead friendly, visually stunning, and perfect for backyard gatherings.

Ingredients

Scale

2 cups (480ml) heavy whipping cream, chilled
2 tablespoons vanilla bean paste (or 1 large vanilla pod, scraped)
½ cup (100g) granulated sugar
2 pints (900g) fresh strawberries, hulled and sliced
¼ cup (60g) strawberry jam or preserves
1 pound (450g) pound cake or sponge cake, cut into ½-inch cubes
1 teaspoon lemon juice
1 tablespoon granulated sugar (for macerating strawberries)
Optional: 2 tablespoons Chambord or strawberry syrup

Instructions

Wash and hull strawberries. Slice them in half or quarters and toss gently with lemon juice and 1 tablespoon of sugar. Let sit for 15 minutes to draw out juices, then drain excess liquid.
Slice pound cake or sponge cake into ½-inch cubes. Optionally, toast the cubes lightly on a grill grate for 1-2 minutes per side for added texture.
In a chilled mixing bowl, combine heavy cream, vanilla bean paste, and ½ cup sugar. Whip on medium-high speed until stiff peaks form. If using Chambord, fold it in gently at the end.
Spread a thin layer of whipped cream on the bottom of a large glass trifle bowl.
Arrange a single layer of cake cubes over the cream.
Scatter half of the strawberries over the cake and drizzle with half of the warmed strawberry jam.
Add another layer of whipped cream, spreading it evenly to cover the fruit.
Repeat layers: add remaining cake cubes, remaining strawberries, remaining jam, and finish with a thick, generous layer of whipped cream.
Garnish with reserved whole strawberries and extra vanilla bean paste if desired.
Cover with plastic wrap and refrigerate for at least 1 hour (ideally 2-4 hours) to allow flavors to meld and cake to soften.

Notes

Keep all ingredients and equipment cold to ensure the cream whips properly. If using frozen strawberries, thaw and drain thoroughly to prevent a watery trifle. The trifle is best made ahead and refrigerated for 2-4 hours. Do not freeze as the cream will separate. For a gluten-free version, use gluten-free pound cake.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 scoop/serving
Calories: 320
Sugar: 22
Sodium: 45
Fat: 18
Saturated Fat: 11
Carbohydrates: 35
Fiber: 2
Protein: 4

Keywords: strawberry shortcake, trifle, no-bake dessert, outdoor dessert, vanilla bean cream, summer dessert, make-ahead dessert, backyard party food