| Level: | Intermediate |
| Total: | 6 hr 40 min |
| Active: | 1 hr |
| Yield: | 12 servings |
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pan
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 5 large eggs
- 1/4 cup heavy cream
- 2 teaspoons vanilla
- One 12-ounce jar strawberry preserves
- 2 pounds strawberries, trimmed and halved
- 1 tablespoon lemon juice
- Sugar, optional
- 16 ounces cream cheese, at room temperature
- 2/3 cup confectioners’ sugar
- 3 1/2 cups heavy cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla
Instructions
- For the pound cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
- Whisk the flour, baking powder and salt together in a medium bowl.
- In a large bowl, combine the butter and sugar, and beat with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. After the last egg, continue to beat on high speed for 5 minutes. Beat in the heavy cream and vanilla. Add the flour mixture and beat on low until just incorporated.
- Spoon the batter into the prepared loaf pan and bake until a wooden pick inserted into the center comes out clean, about 1 hour 10 minutes. Cool the pound cake in the pan for 10 minutes, then turn it out onto a rack to cool completely. (The pound cake can be made up to 2 days ahead; store at room temperature, well wrapped.)
- For the strawberries: Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm. Add the strawberries and 1/4 cup water, and bring to a simmer; simmer until the strawberries are just beginning to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste if desired. Cool completely. (The strawberries can be made up to 1 day ahead; refrigerate in an airtight container.)
- For the cream layer: In a large bowl, beat together the cream cheese and confectioners’ sugar with an electric mixer until very smooth and light. Add a little bit of the cream, and beat to loosen. Beat in the remaining cream, a little at a time, until the mixture just holds stiff peaks, stopping occasionally to scrape the bottom of the bowl with a rubber spatula. Beat in the lemon juice and vanilla.
- To assemble the trifle: Cut the pound cake into 1 1/2-inch cubes. Spoon a little more than a quarter of the cream into the bottom of a trifle bowl. Top with a third of the pound cake, followed by a third of the strawberries and their juices. Repeat the layers, starting with cream, then cake, then strawberries. Top with the remaining cream and a few strawberries. Cover and refrigerate at least 4 hours and up to overnight.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 862 |
| Total Fat | 58 g |
| Saturated Fat | 35 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 2 g |
| Sugar | 56 g |
| Protein | 9 g |
| Cholesterol | 262 mg |
| Sodium | 317 mg |
Reviews
I made this for a family get together and it was loved by everyone. The Recipe was easy to follow and was even better than I thought it would be.
I made this for my husband’s birthday party last week and it was in addition to Italian cream cake and tiramisu and the strawberry trifle was the number one hit! It was so simple to make that I kept going over the recipe because I was afraid that I forgot something! I got so many requests for the recipe it was amazing. Thanks again Valerie, your help with a really great recipe has made me look like a superstar in the kitchen !
Fantastic! This will become one of my “go to” recipes.
Made this with cake from grocery store and took it to a party. Everyone loved it!! Yummy!!!
Very good! I made this on vacation (Sarah Lee pound cake) Everyone loved it!!!
Iwentsomemorerespe
Yummy
Best ever
Recently I was on a trip for work and tuned into food network…Watched an episode of Valarie Bertenellis show…saw this episode and so the story goes….Made this for a dinner party, everybody loved it and the leftovers were yummy for like 3 days. Didn’t make the cake, bought it at Costco…yummm will make this again for sure, Thanks Valarie, love so many of your recipes. Can’t wait to have the occasion to make this again
A little time consuming but worth it! A great dish to bring to a summer cookout.