Strawberry Trifle

This classic treat combines fresh strawberries, airy vanilla whipped cream, and pieces of pound cake in every bite for the ultimate warm-weather dessert. Madagascar Bourbon Pure Vanilla Bean Paste lends a smooth, creamy flavor to the whipped topping and the pound cake, as well as the appealing gourmet look of real vanilla bean seeds.

Ingredients

USMetric

Pound Cake

2 large eggs, room temperature
2 large egg yolks, room temperature
¼ cup sour cream, room temperature
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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1 ⅔ cups grams all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar

For Assembly

2 lbs. fresh strawberries
2 tablespoons granulated sugar
1 cup (8 oz.) cream cheese, room temperature
½ cup powdered sugar
2 cups heavy whipping cream
1 ½ tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Directions

Pound Cake

Preheat oven to 325°F. Spray an 8 ½” x 4 ½” loaf pan liberally with pan spray.

Combine eggs, egg yolks, sour cream and vanilla bean paste in a small bowl and set aside.

Combine flour, baking powder, baking soda and salt in a medium bowl and set aside.

Cream the butter and sugar by first beating the butter on medium-low with a stand mixer or hand mixer for about 1 minute until light and airy. Slowly add sugar into the bowl while continuing to mix for 1-2 minutes or until light in color and fluffy.

Add half of the dry ingredients to the creamed mixture and mix until combined. Stop the mixer to scrape the bowl. Add all the wet ingredients and continue mixing. Once combined, add the remaining dry ingredients and mix until just combined. Scrape the sides and bottom of the bowl to be sure everything is mixed evenly.

Pour the batter into the prepared pan and bake for 30-45 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.

Let the cake cool in the pan for 15 minutes before allowing to cool completely for at least 2 hours out of the pan on a cooling rack.

Assembly

Slice hulled strawberries from tip to end about ⅛-inch thick. Reserve roughly 40 slices for a decorative border. Place the remaining slices in a bowl and toss with 2 tablespoons sugar. Stir strawberries periodically to release juices.

Slice pound cake into 1-inch slices and cut each slice into 1-inch cubes. Set aside until ready to assemble.

In the bowl of a stand mixer with a whip attachment or in a large bowl with a hand-held mixer, mix the cream cheese and powdered sugar together until no lumps remain. Scrape the bowl and add the heavy cream and vanilla bean paste. Mix on medium speed until soft peaks form. The mixture will continue to thicken after assembly as it sets in the refrigerator.

Place half of the pound cake in the bottom of a trifle dish or 3-quart bowl. Place the reserved, sliced strawberries around the sides of the bowl on top of the pound cake to complete a border. Spoon half of the strawberry-sugar mixture with syrup on top of pound cake. Top with half of the whipped cream mixture. Repeat these steps, finishing with any remaining reserved strawberries added on top of the final layer of whipped cream.

Notes

Pound cake can be made in advance. Wrap tightly after cooling and store in the refrigerator for up to three days or in the freezer for several weeks. Let the cake thaw before cubing.

Pound Cake

100 grams eggs, room temperature
40 grams egg yolks, room temperature
60 grams sour cream, room temperature
15 ml Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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200 grams all-purpose flour
5 grams baking powder
1.5 grams baking soda
5 grams kosher salt
227 grams unsalted butter, room temperature
200 grams granulated sugar

For Assembly

908 grams fresh strawberries
25 grams granulated sugar
227 cream cheese, room temperature and very soft
60 grams powdered sugar
452 heavy whipping cream
22 grams Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Directions

Pound Cake

Preheat oven to 165°C. Spray an 11cm x 7cm loaf pan liberally with pan spray.

Combine eggs, egg yolks, sour cream and vanilla bean paste in a small bowl and set aside.

Combine flour, baking powder, baking soda and salt in a medium bowl and set aside.

Pour the batter into the prepared pan and bake for 30-45 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.

Let the cake cool in the pan for 15 minutes before allowing to cool completely for at least 2 hours out of the pan on a cooling rack.

Assembly

Slice hulled strawberries from tip to end about 3 mm thick. Reserve roughly 40 slices for a decorative border. Place the remaining slices in a bowl and toss with 25 grams sugar. Stir strawberries periodically to release juices.

Slice pound cake into 2.5 cm slices and cut each slice into 2.5 cm cubes. Set aside until ready to assemble.

Place half of the pound cake in the bottom of a trifle dish or 1 liter bowl. Place the reserved, sliced strawberries around the sides of the bowl on top of the pound cake to complete a border. Spoon half of the strawberry-sugar mixture with syrup on top of pound cake. Top with half of the whipped cream mixture. Repeat these steps, finishing with any remaining reserved strawberries added on top of the final layer of whipped cream.

Notes

Pound cake can be made in advance. Wrap tightly after cooling and store in the refrigerator for up to three days or in the freezer for several weeks. Let the cake thaw before cubing.