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There are so very many ways to enjoy strawberries, but none better than straight from the garden, warm and ripe.

If your trip to the strawberry patch resulted in very many berries, try one of these tasty desserts — varying from super simple to a bit more involved.

We think you’ll find them very, berry delicious.

Strawberry Trifle


For the vanilla pudding:

■ 1/2 cup granulated sugar

■ 1/4 cup cornstarch

■ 2 tablespoons flour

■ 1/2 teaspoon salt

■ 2 large eggs

■ 1 large egg yolk

■ 2 cups whole milk

■ 1/2 cup heavy cream

■ 2 teaspoons vanilla extract

For the vanilla simple syrup:

■ 3/4 cup granulated sugar

■ 1/2 cup water

■ 1/2 vanilla bean, split and seeds scraped

For the whipped cream:

■ 2 cups very cold heavy cream

■ 1/4 cup granulated sugar

■ 1 teaspoon vanilla extract

For building the trifle:

■ 1 1/2 pounds cleaned strawberries, cut

■ 1 10-inch pound cake, cubed



For the pudding: 

Place sugar, cornstarch, flour and salt in a medium saucepan and whisk together. Add the eggs and egg yolk and whisk until completely smooth. Whisk in the milk and cream. Heat over medium heat, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens and bubbles around the edge, 8 to 10 minutes. Remove pan from heat and whisk in the vanilla extract. Transfer pudding to glass dish, place a layer of plastic wrap directly onto the custard and chill for at least 2 hours before building the trifle.

For the syrup: 

Combine the sugar, water, and vanilla bean seeds in a small saucepan. Heat until sugar dissolves. Set aside to cool.

For the whipped cream:

Place the cream in a stand mixer fitted with the whisk attachment to soft peaks. Add the sugar and vanilla and beat to stiff peaks.

Build the trifle: 

Start with an even layer of cake in the bottom of a 2-quart trifle dish or clear glass bowl. Drizzle the cake with 1/3 of the vanilla syrup. Spoon 1/3 of the vanilla pudding onto the cake, gently pressing to force the pudding in between the cake pieces, then smoothing into an even layer. Top evenly with 1/3 of the strawberries, then with 1/3 of the whipped cream. Repeat layers. Refrigerate for at least 1 hour before serving.